Quartering the cauliflower, rather than cutting it into florets, allows this vegetarian meal to simmer all day in the slow cooker without it becoming mush. Stow a few bags of this pre-assembled meal in the freezer to keep on hand for busy nights.
Directions for: Slow-Cooker Freezer-Pack Cauliflower and Chickpea Curry
Ingredients
1 medium head cauliflower, quartered
2 15-oz cans chickpeas, rinsed and drained
1 14-oz can fire-roasted diced tomatoes
2 large carrots, sliced into 1" pieces (about 2 cups)
1 clove garlic, grated
2 Tbsp curry powder
1 Tbsp honey
1 tsp grated fresh ginger
tsp crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 14-oz can coconut milk
Lime wedges, fresh cilantro and cashews, for serving
Directions
1. Layer the cauliflower, chickpeas, tomatoes, carrots, garlic, curry powder, honey, ginger, crushed red pepper flakes, 2 teaspoons salt and a few grinds of black pepper in a large resealable plastic bag. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking.
2. Pour the contents of the bag into a 6-quart slow cooker. Cook on low until the cauliflower is tender and can easily be pierced with a paring knife, 7 to 9 hours. Pour in the coconut milk and gently stir, being careful to keep the cauliflower quarters intact. Season to taste with salt and pepper. Serve with lime wedges, cilantro and cashews for topping.
Source and Credits
Courtesy of Food Network Kitchen
Copyright 2018 Television Food Network, G.P. All rights reserved.
See more: Beans, Gluten-Free, Healthy, Legumes, Slow Cook, Tomatoes, Vegetables, Vegetarian