Creamy Cauliflower Curry
What Started it all:
Roast, Cauliflower, coconut milk, slow cooker
As the weather cools down, there's nothing like a comforting, creamy curry to warm the senses. This slow-cooked delight is a perfect way to enjoy the flavors of the season. With cauliflower's subtle sweetness and a hint of coconut, this dish is sure to become a new favorite.
Ingredients
- 1 large head of cauliflower, broken into florets
- 1 can of full-fat coconut milk
- 1 tablespoon of olive oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of curry powder
- Salt and pepper, to taste
- 1/4 cup of chopped fresh cilantro (optional)
Instructions
- Preheat your slow cooker to low heat.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute, until fragrant.
- Add the ground cumin and curry powder, stirring to combine. Cook for 1 minute.
- Add the cauliflower florets and stir to combine with the spice mixture. Cook for 5 minutes, until the cauliflower starts to soften.
- Transfer the cauliflower mixture to the slow cooker. Pour in the can of coconut milk and stir to combine.
- Season with salt and pepper to taste.
- Cover the slow cooker and cook on low for 4-5 hours, or until the cauliflower is tender.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with chopped cilantro if desired.
This creamy cauliflower curry is a perfect comfort food for a chilly evening. The slow cooker does all the work, allowing you to come home to a warm, inviting meal. Serve with a side of roasted vegetables or a simple green salad for a well-rounded meal.