The curry mixture coats the potatoes and cauliflower, imparting a bold, hot flavor while the dollop of sour cream on top acts as a cooling agent. Double the serving size, and this dish becomes a hearty meatless main. To make this recipe gluten-free, use gluten-free curry powder. Garnish with fresh cilantro leaves, if desired. Source: Everyday Slow Cooker

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Ingredients

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Directions

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  • Process the cilantro, crushed tomatoes, and 1 cup of the onions in a blender until smooth.

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  • Melt the butter in a medium-sized nonstick skillet over medium. Add the remaining 1 cup onions, and stir to coat. Cover and cook until translucent, about 5 minutes. Add 1 1/2 tablespoons of the curry powder, and cook, stirring constantly, until fragrant, about 1 minute. Add the cilantro mixture to the skillet, and cook, stirring often, until bubbly, about 3 minutes.

  • Place the potatoes and cauliflower in a 5- to 6-quart slow cooker coated with cooking spray. Stir in the curry mixture. Cover and cook on LOW until the vegetables are tender, about 4 hours. Stir in the spinach, plum tomatoes, and salt. Top each serving with the sour cream. Sprinkle evenly with the additional curry powder, if desired.

Nutrition Facts

145 calories; 3 g total fat; 2 g saturated fat; 300 mg sodium. 24 g carbohydrates; 4 g fiber; 6 g sugar; 5 g protein;

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