I know I recommend all of the recipes I post, but this one is really good, like really good. Half Baked Harvest nailed it with this new and different slow cooker idea! Give it a try!

Ingredients
2 Tbsp Thai red curry paste
1 can coconut milk
1 cup veggie broth
1 Tbsp soy sauce
1/2 bag baby potatoes, halved
1 head cauliflower, cut into florets
dash cinnamon
dash cumin
salt and pepper
1 handful baby spinach
pomegranate arils for serving, optional but highly recommended
steamed rice, cilantro, and limes for serving

Instructions
Add curry paste, coconut milk, veggie broth, and soy sauce to the slow cooker and mix together. Add the potatoes, cauliflower, cinnamon, cumin, and salt and pepper. Stir to coat, cover, and cook on low for 6 hours. In the last five minutes, stir the spinach into the curry and cover until wilted. Garnish with a handful of pomegranate arils, cilantro, and lime wedges. Serve over rice and with fresh naan if desired. Enjoy!

Serves 3-4