Sometime I don’t have time to sit around the kitchen cooking Indian food, which always seems to be rather labor intensive. Lately, I’ve been experimenting with recipes and the slow cooker. This recipe is so utterly delicious. We will definitely be making this part of our dinner rotation. Serve this along side basmati or jasmine rice.
Cauliflower and Potato Curry
Ingredients
- 1/2 cup vegetable oil
- 1 large yellow onion, coarsely chopped
- 1 inch piece fresh ginger, peeled and grated
- 1 inch cinnamon stick
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons brown mustard seeds
- 1 teaspoon ground cardamom
- 1 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 cup whole milk yogurt
- salt
- 1 pound, yukon gold potatoes, about 1 1/2 inches in diameter, halved
- 1 head cauliflower, about 1 1/2 pound, trimmed and cut into florets
- 1 cup (5 ounces) frozen English peas
Directions
- In a large pot over medium-high heat, add the oil and warm until hot.
- Add the onion and cook, stirring, until starting to brown, about 8 minutes.
- Stir in the grated ginger, cinnamon, cumin, coriander, mustard, cardamom, turmeric, and cayenne and cook, stirring, until the spices are fragrant and evenly coat the onion, about 1 minute.
- Stir in 1 cup of hot water and deglaze the pan, stirring and scraping up the browned bits.
- Stir in yogurt and 2 teaspoons salt, reduce the heat to medium, and cook until the onion-yogurt mixture starts to simmer, about 5 minutes.
- Transfer the contents to the slow cooker, add the potatoes and cauliflower, and stir to mix.
- Cover and cooked on the low-heat setting for 4 hours.
- About 30 minutes before the vegetables are ready, add the peas, stir gently, and re-cover.
- Serve immediately.
Notes
- Recipe from William-Sonoma’s Quick Slow Cooking.
HandmadePhD 
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