Slow-Cooker Curried Cauliflower and Potatoes

Slow-Cooker Curried Cauliflower and Potatoes

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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

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Original recipe yields 10 servings
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  • 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


  • 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:

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