10. Crock Pot Chickpea Cauliflower Curry

A lazy-man’s take on a vegetarian Indian dish

Prep to plate time: 8 hrs + overnight soak
Servings: 6-8

Materials

  • 1 cup Dried Chickpeas
  • 1 large Onion
  • 3 stalks Celery
  • 3 medium Potatoes
  • 1 head Cauliflower
  • 6 Roma Tomatoes
  • 1 cup Peas
  • 3 cloves Garlic
  • Olive oil
  • 1-1/2 Tbsp Curry Powder, or:
    • 1/2 tsp Powdered Ginger
    • 2 tsp Ground Cumin
    • 1 tsp Ground Coriander
    • 1 tsp Ground Turmeric
    • 1/2 tsp Chili Powder
    • 1 tsp Salt

Protocol

  1. EARLY PREP: Soak chickpeas in water overnight. The next day drain and rinse
  2. PREP: Cut the cauliflower into florets
  3. PREP: Chop the onion, tomatoes and celery. Cut the potatoes into bite sized chunks
  4. PREP: Mince the garlic
  5. In a saucepan, heat Tbsp of olive oil over high heat. Add the onion, celery, garlic and spices. Cook until fragrant and the onion and celery are just turning soft. About 5 min
  6. Add everything to the slow cooker along with 2 cups of water and heat on low for 8 hours
  7. PLATE: Serve over rice and top with plain yogurt to cool the spiciness

Inspired by: Spark Recipes

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