Family Favorite Chickpea Cauliflower Curry made in your Slow Cooker! It's creamy, and flavorful with just a hint of spicy!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: Indian
Servings: 6
Calories: 325kcal
Ingredients
1C.Chopped Carrots
4C.Cauliflower Florets
1C.Frozen Peas
1Medium Onion Diced
2 14.oz.Cans Chickpeasdrained/rinsed
4ClovesMinced Garlic
2 ½tsp.Yellow Curry Powder
½tsp.Ground Coriander
¼tsp.Crushed Red Pepper flakes
2C.Vegetable Broth
1 14ozCan Coconut Milk
1tsp.Himalayan or Sea Salt
Add at the end of cooking:
¼C.Finely Chopped Fresh Basil
Instructions
Place all ingredients except the fresh basil into the slow cooker. Stir together.
Cook in standard Slow Cooker for approx 4 hours on High (using a basic crock-pot low vs high options) or 6+ hours on LOW. (If using the Instant Pot slow-cooker function, cook for 4 hours.)
If using an Instant Pot or other electric pressure cooker, choose Manual High Pressure and set for 3 minutes. Allow natural release for 10 minutes.
Before serving remove 1 cup of mixture and mash with a fork. Return mashed portion to crockpot and add chopped fresh basil.
Serve over a bed of rice and sprinkle with roasted cashews if desired.