Recipe
Slow Cooker Spiced Cauliflower and Potatoes
Time: About 3 hours, but much of it is inactive
Yield: 7 cups
| 1 large cauliflower, washed and cut into 1-inch pieces (about 8 cups) 1 large potato (russet or yellow), peeled and diced (about 2 cups) 1 medium yellow onion, peeled and coarsely chopped 1 medium tomato, diced (optional) 1 2-inch piece of ginger, peeled and grated 3-4 green Thai, Serrano or cayenne chilies, stems removed, sliced or |
|
| chopped lengthwise 1 tablespoon cumin seeds |
1 tablespoon red chili powder 1 tablespoon garam masala 1 tablespoon salt 1 teaspoon turmeric powder 3 tablespoons vegetable or canola oil 1 heaping tablespoon fresh cilantro, chopped |
Put all ingredients except cilantro in the slow cooker. Mix well.
Cook on Low for 3 hours. Mix once or twice during cooking, especially in the beginning. Eventually the cauliflower will release enough liquid to prevent anything from sticking to the sides of the slow cooker.
Add cilantro. Mix well but gently so as not to break up the cauliflower.
Notes
Requires 4-5 quart slow cooker. For 3½ quart slow cooker, halve all ingredients.
Adapted from The Indian Slow Cooker, 2010