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.

Cooking Light
Source: Everyday Slow Cooker


Ingredient Checklist


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

  • 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; protein 5g 10% DV; carbohydrates 24g 8% DV; exchange other carbs 1.5; dietary fiber 4g 16% DV; sugars 6g; fat 3g 5% DV; saturated fat 2g 10% DV; cholesterol -1mg; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 300mg 12% DV; thiamin -1mg -100% DV.