Slow cooker cauliflower curry

    4 hours 15 min

    Really easy slow cooker curry that tastes great and isn't too spicy. A great vegetarian and vegan main.


    Ayrshire, Scotland, UK
    3 people made this

    Serves: 4 

    • 2 tablespoons sunflower oil
    • 1 large onion, roughly chopped
    • 1 aubergine, diced
    • 2 teaspoons cumin seeds
    • 2 teaspoons mustard seeds
    • 1 teaspoon tumeric
    • 2 to 3 tablespoons mild curry paste
    • 1 clove garlic, crushed
    • 400g tin chopped tomatoes
    • 450ml vegetable stock
    • salt and pepper
    • 1 cauliflower, cut into florets
    • 1 baking potato, peeled and diced
    • 3 tablespoons ground almonds
    • fresh coriander (to garnish)

    Prep:15min  ›  Cook:4hr  ›  Ready in:4hr15min 

    1. Heat the oil in a frying pan and then fry off the onions till golden. Add the aubergine and cook for 3 minutes.
    2. Add the cumin, mustard seeds, turmeric, garlic and curry paste to the frying pan. Stir and cook for 1 minute.
    3. Add the tomatoes, stock, salt and pepper. Bring to the boil, stirring in the tomatoes and stock.
    4. Place cauliflower in a slow cooker with the potato. Pour over the tomato mixture from the pan.
    5. Cook on high for 3 to 4 hours. Stir in the ground almonds and cook on medium for a further 15 minutes.
    6. Serve garnished with fresh coriander.

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