For this week’s Vegetarian Friday, I decided to try something different and make my first curry. The wonderful flavors of the curry made this vegetable dish so exciting that we didn’t miss the meat at all! Even better: my older picky eater even ate some of the cauliflower!
*For a more authentic curry, use coconut milk or lite coconut milk in place of the cow’s milk listed below.
Combine the sweet potatoes, cauliflower, peppers, and chickpeas in a 4 or 5 quart slow cooker.
In a separate bowl, whisk together the vegetable broth, garlic, ginger, curry, turmeric, salt, and cayenne pepper. Cover and cook on low for 6-7 hours or high for 3-3 ½ hours.
Stir in the spinach, milk, and raisins. Replace the cover and cook for another 5-10 minutes or until the spinach is wilted. Serve over brown rice with a side of crusty bread.
Mmm, looks delicious - I love the chickpeas and sweet potatoes :) Well done!
I am a curry fanatic... and I do fancy my slow cooker something fierce! This sounds perfect.