Slow Cooker Cauliflower and Potato Curry
AsianVegetarianEasy6 min
Ingredients
Servings
4
- 4 cup potatoes, peeled and quartered
- 1 count small cauliflower, cut into florets
- 2 count tomatoes, chopped
- 1 0.3 cup water
- 0.8 tsp ground turmeric
- 0.5 tsp chili powder
- 1 0.5 tsp ground cumin
- 0.8 tsp salt
- 1 pinch sugar
- 0.5 tsp garam masala
- 1 pinch asafoetida (optional)
- 3 cup cooked basmati rice, to serve
Instructions
- 1
Combine all ingredients in the slow cooker: potatoes, cauliflower, tomatoes, water, turmeric, chili powder, cumin, salt, sugar, garam masala, and asafoetida if using.
- 2
Stir to combine. Cover and cook on LOW for 6 hours until vegetables are tender.
- 3
Stir gently before serving. Taste and adjust salt.
- 4
Serve over basmati rice with warm naan or flatbread on the side.
Tags
asian
Useful kitchen tools
Browse a small Kitchen Picks shelf for prep, storage, planning, and repeat cooking. Some links may earn Flavor By Design a commission at no extra cost to you.