I finally took some time to write up an easy-peasy recipe for you!
But before I get to that, I want to share some BIG NEWS with you all!
Here’s what’s going on:
Usually little guy naptime = blogging time, but this hasn’t been very predictable lately. He’s sleeping as I type this and I’m trying to make use of that little extra chunk of time by catching up on
celebrity gossip meal and acticity planning for our family. Tonight’s agenda: Snow!
We’re planning on taking our 16 month-old to dig around in the snow up on Cypress Mountain and hopefully we’re having some hot chocolate in the cafe thereafter. We’re not sure when he will get the next opportunity to play in the snow, because - drumroll – we’re moving to sunny Califonia!
San Diego, to be exact!
If you thought the big news was an announcement for baby #2, sorry if I had to disappoint you.
Anyway, the cat is out of the sack, on to the food.
If you like Indian, have a slow cooker and enjoy veggie dishes, this Cauliflower and Chickpea Curry (*UPDATED RECIPE*) might just be for you.
The biggest task for this dish is to chop up the veggies.
Here’s what you’ll need:
- 1/2 head of cauliflower, cut into florets
- 1 can of chickpeas, drained and rinsed well
- 4 carrots, peeled and chopped into bite-size pieces
- 4 small (or 2 large) potatoes*, peeled and cut into bite-size pieces
- 1 cup of peas
- 1 onion, coarsely chopped
- 3-4 cloves of garlic
- 1 Tbsp. garam masala
- 1 tsp. curry powder
- 1/2 tsp hot chili powder
- 1 to 2 tsp. vegetable oil
- 1 can coconut milk
- 2 – 3 Tbsp. tomato paste
- about 2 cups of water (more or less, to completely cover your veggies)
To make the spice paste, put all ingredients into a food processor and blend until smooth. Heat oil in a frying pan and fry the spice paste for a few minutes on medium heat or until your kitchen smells lovely like Indian spices.
Put your chopped veggies into the slow cooker and top with the spice paste and tomato paste. Gently stir it all up, pour over the coconut milk and as much water as needed to cover your veggies, and then turn the slow cooker on.
Cook on high for about 2.5 – 3.5 hours. Feel (and by that I mean pick with a fork…) the potatoes to check if the curry is done and it has reached your desired thickness.
Serve with basmati rice or naan bread.
I’m so excited to be using my slow cooker more often these days.
Spicy, curry, can you spot a theme? Are you a spicy food lover like I am, or do you stick with more neutral flavours?