Slow Cooker Freezer Pack Cauliflower And Chickpea Curry Recipes

SLOW COOKER CHICKPEA TIKKA MASALA WITH CAULIFLOWER

Slow Cooker Chickpea Tikka Masala with Cauliflower image

Indian takeout at home that tastes just as good as your favorite restaurant! Made right in the slow cooker for an easy, delicious meal.

Provided by Kristen McCaffrey

Categories Dinner

Time 4h10m

Yield 6

Number Of Ingredients 13

Ingredients

3 cups canned chickpeas, drained and rinsed
2 tsp. olive oil
1 onion, diced
4 cloves garlic, minced
1 tbsp. ginger, minced
2 tbsp tomato paste
2 tbsp. garam masala (to taste, blends vary in flavor/intensity)
2 tsp. paprika
2 tsp. kosher salt
1/8 tsp. cayenne pepper (optional, to taste)
28 oz. canned fire roasted diced tomatoes
3 cups cauliflower florets
1 cup canned light coconut milk

Steps:

Heat the olive oil over medium high heat. Add the onion and cook for 6-8 minutes until beginning to brown. Add the garlic and ginger. Cook for 1 minute. Add the tomato paste, garam masala, paprika, salt, and cayenne pepper. Stir and cook 1-2 minutes until very fragrant.
Add to the slow cooker along with the chickpeas and diced tomatoes. Cook on high for 4 hours or low for 8 hours. Thirty minutes before it's done, add the cauliflower and coconut milk. Let finish cooking with the lid open to reduce the sauce.

Nutrition Facts : ServingSize 1.25 cups, Calories 273 cal, Carbohydrate 40 g, Fat 8 g, Protein 11 g, Fiber 4 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 1511 mg, Sugar 6 g

CAULIFLOWER AND CHICKPEA CURRY

Cauliflower and Chickpea Curry image

Delicious curried vegetables with traditional aromatic spices. Serve with plain yogurt and Indian bread or rice.

Provided by Noor

Categories Main Dish Recipes Curries Vegetarian

Time 1h5m

Yield 6

Number Of Ingredients 17

Ingredients

3 tablespoons vegetable oil
1 large onion, chopped
1 small head cauliflower, broken into florets
1 cup water, divided
4 medium carrots, thinly sliced
3 large cloves garlic, minced
1 tablespoon grated fresh ginger
2 teaspoons curry powder
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper, or to taste
3 medium tomatoes, chopped
½ cup chopped fresh cilantro
1 teaspoon salt, or to taste
2 (15 ounce) cans chickpeas, rinsed and drained
2 tablespoons golden raisins

Steps:

Heat oil in a skillet over medium-high heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion starts to turn golden brown, 10 to 15 minutes more.
Increase heat to medium-high and stir in cauliflower. Add 1/4 cup water. Cover and steam for 2 minutes. Add carrots and another 1/4 cup water; cover and steam until water evaporates, 2 to 4 minutes.
Stir in garlic, ginger, curry powder, cumin, coriander, cinnamon, and cayenne. Cook and stir until fragrant, about 1 minute. Add tomatoes, remaining 1/2 cup water, cilantro, and 1 teaspoon salt. Cook over medium-high heat until vegetables are tender and extra water has evaporated, 15 to 20 minutes.
Stir in chickpeas and raisins. Cook until heated through, 2 to 3 minutes. Taste and adjust for salt, if needed.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 36.6 g, Fat 8.4 g, Fiber 8.2 g, Protein 7.2 g, SaturatedFat 1.3 g, Sodium 716.7 mg, Sugar 7.8 g

CURRIED CAULIFLOWER AND CHICKPEAS

Curried Cauliflower and Chickpeas image

This curried cauliflower is extraordinary and wholesome!

Provided by Stephanie Wiebe Meismer

Categories Side Dish Vegetables

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 tablespoons curry powder
1 (1 inch) piece fresh ginger, peeled and minced
1 (14 ounce) can diced tomatoes
2 tablespoons tomato paste
1 cup water
1 medium head cauliflower, cut into florets
2 (15 ounce) cans chickpeas, rinsed and drained

Steps:

Heat olive in a skillet over medium heat. Add onion, curry powder, and ginger; cook and stir until onion is soft, 5 to 7 minutes. Add tomatoes and cook for 6 minutes.
Stir in tomato paste, then 1 cup water. Add cauliflower and chickpeas; stir to coat. Reduce heat, cover, and simmer until cauliflower is tender, 15 to 20 minutes.
Uncover, and cook until excess moisture evaporates, 1 to 2 minutes; do not burn. Season to taste.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 47.1 g, Fat 5.6 g, Fiber 11.7 g, Protein 11.1 g, SaturatedFat 0.7 g, Sodium 677.3 mg, Sugar 7.4 g

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