in the kitchen // slow cooker cauliflower curry


Adapted from a recipe by Better Homes & Gardens.
3 cups cauliflower pieces
1 cup frozen green beans
1 cup frozen peas
1 cup sliced carrot
1 yellow onion, chopped
1 can chickpeas
2 cups (+/-) vegetable broth
3 tsp (+/-) curry powder
1 can light coconut milk

Throw everything but the coconut milk in the crock pot on low for 5-6 hours. Add coconut milk when it’s done.  Serve with naan…yum!

Note: This recipe came out pretty soupy, which I don’t mind at all (naan is good for soaking stuff up), but if you want it to be thicker, I would use maybe 1/2 of the liquid. Experiment.

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Kelli Ann Wilson

My name is Kelli Ann Wilson (née Copeland), and I live in Walpole, NH. I am mama to Lillia (14) and Zane (6), and wife to Damian. My interests include: Homemaking, photography, gardening, genealogy, and making things.

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