Slow cooker cauli curry

This delicious winter warmer is healthy, cheap, and energy saving. You can freeze portions too.

It serves eight, and is ready in around four hours.

Ingredients:

• 3 tbsp Co-op olive oil
• 2 Co-op British cauliflowers, broken into small florets, leaves reserved and stalks finely chopped
• 2 large onions, finely chopped
• 5 cloves garlic, finely chopped
• 40g ginger, finely grated
• 3 tbsp medium curry powder
• 2 x 400g cans Co-op chopped tomatoes
• 2 x 400g cans chickpeas, drained
• 500g basmati rice
• 2 limes, cut into wedges

Method:

1. Heat 1 tbsp of the oil in a non stick pan and fry the cauliflower florets for 2-3 mins until golden in patches.
2. Spoon into a slow cooker.
3. Add the remaining oil, the onion, garlic, ginger and stalks to the pan.
4. Gently fry for 10 mins, until softened.
5. Add the curry powder and cook for 1 minute more, then add the chopped tomatoes and bring to a simmer.
6. Add this mixture to the slow cooker and stir, then top with 200-300ml boiling water to just cover the cauliflower.
7. Cook on low for 2 hours.
8. Stir in the chickpeas and cook for a further 1/2-1 hour, until the cauliflower is tender.
9. When nearly ready, cook the rice according to the pack instructions and wilt the cauliflower leaves in the curry.
10. Serve with the lime wedges on the side.