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Preparation time is 10minutes
Cook time is 3hours 20minutes
Total time is 3hours 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons canola oil
- 1 large onion, peeled and chopped
- 1 head cauliflower, cut into large florets
- 3 cloves garlic, peeled and minced
- 5centimeters ginger, peeled and grated
- 2tablespoons curry powder, hot
- 400grams chopped tomatoes, canned
- 400grams chickpeas, canned, drained
- 1/2 bunch coriander, stalks finely chopped
Description
Lots of ginger and garlic give this easy slow cooker vegetable curry great depth of flavour.
Method
Step 1 of 4
Heat half of the oil in a large pan on medium high heat and cook the cauliflower florets for 4-5 minutes until lightly browned. Place in the slow cooker.
Step 2 of 4
Heat the remaining oil and cook the onion, garlic, ginger and coriander stalks for 5 minutes, add the curry powder and cook for 1 minute, stirring. Tip the mix into the slow cooker and mix well.
Step 3 of 4
Pour in the chopped tomatoes and half a can of water and cook on low for 2 hours, stir in the chickpeas and heat through.
Step 4 of 4
Season and serve with coriander leaves scattered on top, lime wedges and rice, if desired.
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