Curried Cauliflower with Spinach

Votes: 4

Photo of the dish: Christopher Testani

Time: 4 hours 20 minutes
Complexity: easily
Servings: 4

A tangy dressing adds flavor to this slow cooker stew.

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:

1/2 small head of cauliflower, separated into florets
400 g canned chickpeas (do not drain the brine)
300g frozen chopped spinach, thawed and squeezed dry
2 potatoes, cut into 1.5 cm cubes.
400 g chopped canned tomatoes
1 serrano chili pepper, chopped and seeded
2 tbsp. l. olive oil
1 chopped onion
4 cloves garlic, finely grated
1 piece (5 cm) ginger, peeled and finely grated
2 tbsp. curry powder
200 gr. grated cheese
Naan or other flatbreads for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cauliflower, spinach, potato, chickpeas, tomatoes, serrano pepper, ginger root, onions, garlic, naan bread, curry

Cooking the dish according to the recipe:

Heat olive oil in a small skillet over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes. Add the garlic, ginger, serrano pepper, and curry powder and continue cooking for 1 minute.
Place the chickpeas with their brine, spinach, cauliflower, potatoes, tomatoes, 3/4 teaspoon salt, and the prepared onion mixture in a 5.5-quart slow cooker. Cover and cook on high for 3 1/2 hours. Uncover, add the grated cheese, and cook for another 30 minutes. Serve with stuffed naan breads.

You can cook this stewed cauliflower dish in a different variation, served with yogurt sauce.

Categories:

recipe / Multicooker / Vegetarian dishes / Main courses / Vegetables and mushrooms / / Cabbage dishes / Main courses with cabbage / Cauliflower dishes / Food Network - recipes

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