Slow Cooker Cauliflower and Potato Curry

Tired of slow cooker recipes yet? Nope, me neither!
This one was from Half Baked Harvest and if you like curry flavor, it’s absolutely delicious. I splurged for all the garnishes for this one (a rare occurrence!), and it made a huge impact on the flavor of the dish. The coconut milk + red curry paste sauce is warm and creamy, with a slight bit of heat – and is totally enhanced/balanced by the sharp pomegranate seeds and lime slices. All together it’s got great depth of flavor, plus it’s warm and comforting!
We ate ours over rice and with naan bread, to soak up all the yummy curry sauce of course! The potatoes cooked really well in the slow cooker – they turned out perfectly tender but with just a little bite. I don’t like when they get totally mushy, so I was happy that they kept their texture slightly. A last minute handful of spinach brings good color to the dish and a boost of nutrients. 

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!

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

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

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