Slow Cooker Indian Spiced Cauliflower and Potatoes
Recipe adapted from Anupy Singla’s “The Indian Slow Cooker,” Surrey Books, 2010. Serve this with roti or naan and a side of onion and cucumber salad.
2 large cauliflowers, washed and cut into 1-inch pieces (about 8 cups)
2 large potatoes (russet or yellow), peeled and diced
1 medium yellow or red onion, peeled and coarsely chopped
1 medium tomato, diced (optional)
2-inch piece fresh ginger, peeled and grated
3 cloves garlic, peeled and chopped, minced or grated
3 to 4 green Thai, serrano, or cayenne chilies, cored and chopped
1 tablespoon whole cumin seeds
1 tablespoon red chili powder
1 tablespoon garam masala
1 teaspoon salt
1 teaspoon turmeric powder
3 tablespoons vegetable or canola oil
1 heaping tablespoon chopped fresh cilantro
In a 4- to 5-quart slow cooker, combine all ingredients except the cilantro. Mix well.
Cook on low for 3 hours. Mix once or twice during cooking, especially in the beginning. Eventually the cauliflower will release enough liquid to prevent anything from sticking to the sides of the cooker.
Add the cilantro. Mix well but gently so as not to break up the cauliflower.
Yield: 6 servings