VEGETARIAN, VEGAN, NUT-FREE, EGG-FREE, GLUTEN-FREE, DAIRY-FREE, PESCATARIAN
This recipe is a twist on a classic vegetarian Indian dish. It is loaded with incredible spices like garam masala and ground turmeric and is super hearty thanks to the cauliflower, potatoes, and chickpeas. It only requires a few minutes of prep and can simply be left to good away in your slow cooker all day long! Enjoy!
PREP: 10 minutes
COOK: 8 hours
|1 cup||vegetable broth|
|1||large tomato, diced|
|1||yellow onion, diced|
|2||garlic cloves, minced|
|1 tsp||grated fresh ginger|
|1 tbsp||garam masala|
|1 tsp||ground turmeric|
|1 tsp||ground coriander|
|1 tsp||cumin seeds|
|2||russet potatoes, peeled and diced|
|1||head cauliflower, cut into florets|
|1||19-oz can chickpeas, drained and rinsed|
|1/4 cup||fresh cilantro leaves|
|pepper to taste (recommend 1 tbsp pepper flakes)|
recommend not to add any salt!
In the bowl of the slow cooker, add the broth, tomato, onion, garlic, and ginger. Stir in the garam masala, ground turmeric, ground coriander, and cumin seeds. Add the potatoes, cauliflower, and chickpeas. Season with salt and pepper to taste. Cook until the potatoes are tender, about 6 to 8 hours on low or 3 to 4 hours on high.
Serve immediately topped with the cilantro or store in the refrigerator for up to 5 days.
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