Slow-Cooker Curried Cauliflower and Potatoes

Slow-Cooker Curried Cauliflower and Potatoes

0 Reviews
From: Everyday Slow Cooker

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.

Ingredients 10 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 cup chopped fresh cilantro leaves and stems
  • 1 (15 ounce) can no-salt-added crushed tomatoes
  • 2 cups chopped yellow onions (about 2 medium onions)
  • 1 tablespoon unsalted butter
  • 1½ tablespoons hot Madras curry powder, plus more for garnish
  • 2 pounds baby (2-inch-diameter) red potatoes, halved
  • 4 cups cauliflower florets (about 16 ounces)
  • Cooking spray
  • 6 ounces baby spinach leaves
  • 1 cup diced plum tomatoes (about 3 to 4 tomatoes)
  • 1¼ teaspoons kosher salt
  • 10 tablespoons reduced-fat sour cream

Preparation

  • Prep

  • Ready In

  1. Process the cilantro, crushed tomatoes, and 1 cup of the onions in a blender until smooth.
  2. 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 1½ 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.
  3. 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 information

  • Serving size: about ¾ cup vegetable mixture, 1 tablespoon sour cream
  • Per serving: 145 calories; 3 g fat(2 g sat); 4 g fiber; 24 g carbohydrates; 5 g protein; 6 g sugars; 0 g added sugars; 300 mg sodium;
  • Carbohydrate Servings:

Reviews 0