Cauliflower, Potato and Mushroom Curry

20 Oct

Cauliflower, Potato and Mushroom Curry

Vegetarian Recipe
Slow Cooker Recipe

Serves: 4

Ingredients:

1 large onion, chopped
2 cloves garlic, minced
1/2 inch piece ginger, minced
1/4 pound mushrooms, sliced
1 head cauliflower,cut into small florets
1 potato, diced
1 – 14 ounce can chickpeas, drained and rinsed
3/4 cup coconut milk
2 ts cumin
2 ts curry
1 TB thyme
1/2 ts coriander
2 ts tumeric
1/4 ts cayenne pepper
Salt and pepper, to taste
Cilantro, optional, to garnish

Directions:

1. Boil potato and cauliflower in water until just tender.
2. Set Crock pot to low. Add chickpeas, spices, coconut milk, and steamed potato and cauliflower.
3. Saute onion for five minutes, or until translucent. Add the garlic and ginger; cook for two minutes. Add mushrooms and cook until tender. Add this mixture to the crock pot.
4. Cook on LOW at least 1 hour, no more than 3 hours.
5. Serve over rice or by itself.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: