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

Kelli lives in rural New Hampshire with her husband Damian and their two children. She works as a writer, and in her free time enjoys reading, gardening, taking pictures, walking in the woods, and celebrating the seasons of nature and the feasts, festivals, and holy days of the Christian year.

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