Categories: Cauliflower, Indian, Octpber2011, Potatoes

Ingredients

• 1 large cauliflower, washed and cut into 1-inch pieces (about 8 cups)
• 1 large potato (russet or yellow), peeled and diced (about 2 cups)
• 1 medium yellow or red onion, peeled and coarsely chopped
• 1 medium tomato, diced (optional)
• 1 (2-inch) piece ginger, peeled and grated
• 3 cloves garlic, peeled and chopped, minced, or grated
• 3-4 green Thai, serrano, or cayenne chiles, stems removed, chopped or sliced nengthwise
• 1 Tbs cumin seeds
• 1 Tbs red chile powder
• 1 Tbs garam masala
• 1 Tbs salt
• 1 tsp turmeric powder
• 3 Tbs vegetable or canola oil
• 1 heaping Tbs fresh cilantro, chopped

Directions

1. Put all the ingredients except the cilantro in the slow cooker. Mix well.

2. 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 slow cooker.

3. Add cilantro. Mix well but gently so as not to break up the cauliflower. Serve with roti or naan and a side of onion and cucumber salad.

Email to a friend | Print this recipe | Back