Freezing: Slow Cooker Curried Cauliflower and Chickpeas

Votes: 2

How to Make - Freezer: Slow Cooker Curried Cauliflower and Chickpeas

Time: 9 o'clock.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 390, total fat 24 G., saturated fats 19 G., proteins 12 G., carbohydrates 37 G., fiber 11 G., cholesterol 0 mg, sodium 1200 mg, sugar 11 G.

For this recipe, the cauliflower head is cut into quarters rather than the traditional florets. Firstly, this makes the vegetarian dish look more impressive when served. Secondly, larger pieces are better suited for slow cooking in a slow cooker; they won't overcook. You can collect the chopped vegetables, chickpeas, and all the spices in freezer bags and then toss everything into the slow cooker on weekdays for a delicious, hassle-free Indian-style dinner. Serve as a standalone vegetarian dish or as a side dish with chicken.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 medium head of cauliflower, cut into 4 pieces
2 cans of 425 gr. canned chickpeas, rinse
1 can (400g) canned chopped fire-roasted tomatoes
2 large carrots, cut into 2cm pieces (about 2 cups)
1 clove of garlic, grated
2 tablespoons curry powder
1 tbsp. honey
1 teaspoon grated fresh ginger
0.5 tsp red pepper flakes
1 can (400 g) coconut milk
Lime wedges, cilantro and cashews, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cauliflower, chickpeas, tomatoes, carrot, garlic, curry, honey, ginger root, red pepper flakes, coconut milk, lime, cilantro, cashews

Cooking the dish according to the recipe:

Layer cauliflower, chickpeas, tomatoes, carrots, garlic, curry powder, honey, ginger, crushed red pepper flakes, 2 teaspoons salt, and freshly ground black pepper in a large zip-lock bag. Press out any air and seal. Freeze until ready to use (up to 3 months). Defrost in the refrigerator at least 24 hours before cooking.
Place the contents of the bag in a 6-quart slow cooker. Cook over low heat until the cauliflower is tender and easily pierced with a knife, 7 to 9 hours. Pour in the coconut milk and stir gently, being careful not to break the cauliflower quarters. Season with salt and pepper to taste. Serve with lime wedges, cilantro, and cashews.

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