Crockpot Curry Chickpeas + Cauliflower
I love using the crockpot in the winter time. It’s so incredibly efficient as well — I love preparing everything and then coming home 4-8 hours later and smelling my delicious meal all ready to go! Check out this recipe below, it was a hit! One of my tricks for sticking more vegetables on my plate, (with no cooking), is placing raw baby spinach at the bottom of my plate and then layering warm rice and crockpot mixture on top. The spinach wilts just the perfect amount, and you end up eating more greens, which is always a good thing! Check it out below, and enjoy !
Ingredients
- 1 medium size onion, diced
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 can coconut milk
- 1 tablespoon yellow curry powder
- 1 tablespoon cumin
- 1 tablespoon turmeric powder
- 2 teaspoons chili powder
- 1 15 oz can garbanzo beans, rinsed and drained
- 2 medium carrots chopped
- 3 cups of cauliflower florets
- 1/8 cup cilantro, finely chopped to garnish
- salt + pepper to taste
Directions
- In a large skillet heat the oil over medium high heat and saute onions and garlic for 10 minutes.
- place cooked onions and garlic into the slow cooker, then add the remaining ingredients, (minus the cauliflower) Stir well.
- Add the cauliflower last, and mix lightly covering in sauce, but making sure it mostly remains on the top of all ingredients.
- Cook on high for 4 hours.
- Add salt at the end to taste. (I find that salt cooks off in a crockpot, and so I prefer to add it in at the end).
- Place raw baby spinach on the bottom of your plate/bowl, followed by basmati or jasmine rice, and then layer chickpea mixture on top. Garnish with cilantro, and enjoy!
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Hi Emma! Made the crockpot chickpeas and cauliflower curry. Delicious! I added scallops and shrimp for extra protein but saving some leftovers to put over tofu tomorrow. Yummy! Ps you were right about the salt!