Slow Cooker Cauliflower Curry

The upside of fall: warm, fragrant soups and stews. After yoga today, I had a hankering for a warm curry. Again, as is typical for me, I looked at what I had on hand: cauliflower, onions, coconut milk…we’re off to a good start!

This dish is nice served over rice, or you could even enjoy it as a chunky soup.

Loaded with the anti- inflammatory turmeric, this is actually a cranky-joint friendly dish! Turmeric has been getting some impressive press recently – rivalling prescription anti-inflammatory medications for its effectiveness.

After sautéing the onions, garlic and spices, just dump everything into your slow cooker and enjoy later.

Kind Living Cauliflower Curry

1 tablespoon coconut oil
1 1/2 cups diced onion (about 2 smallish onions)
2 cloves garlic, minced
1 tablespoon turmeric
2 teaspoons sea salt
2 teaspoons coriander
2 teaspoons cumin
1 tablespoon red curry paste
1 tablespoon fresh ginger, minced
1 head cauliflower – cut into small pieces – approx 8 cups
1 28 oz can diced tomatoes (I used Harvest Sun)
1 28 oz can garbanzo beans (I used Eden Organic)
1 can full fat coconut milk
Cashews for garnish

Saute onion and garlic in coconut oil. Once softened, add turmeric, salt, coriander, cumin, ginger and curry paste. Add onion mixture and everything else to slow cooker. Set on low for 4 – 6 hours (cauliflower should be tender) until done. Enjoy on its own or over rice.