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
    14 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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    Reviews in English (1)


    I really enjoyed the spice mix in this recipe. Super tasty and enjoyed the cauliflower spinach mix. Would definitely make again but omit pepper for kids as they found it too spicy. So easy to make too, i made for lunch and would make double next time to save for next day.  -  21 Mar 2018