Crock Pot Potato And Cauliflower Dal With Spicy Shallots Food

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CROCK POT POTATO AND CAULIFLOWER DAL WITH SPICY SHALLOTS



Crock Pot Potato and Cauliflower Dal With Spicy Shallots image

This simple vegetarian curry, made with yellow split peas, is both hearty and tasty. Stir in the Spicy Shallots so their flavor will disperse throughout.

Provided by Olha7397

Categories     Potato

Time 8h15m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 cup yellow split peas, soaked overnight, drained and rinsed (chana dal)
2 tablespoons clarified butter or 2 tablespoons vegetable oil
2 onions, finely chopped
4 stalks celery, peeled and thinly sliced
4 garlic cloves, minced
1 tablespoon minced gingerroot
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
3 cups vegetable broth or 3 cups water
3 potatoes, peeled and cut into 1/2-inch cubes
1 small cauliflower, cut into florets or 4 cups frozen cauliflower, thawed
2 tablespoons clarified butter or 2 tablespoons vegetable oil
2 long french shallots, thinly sliced or 8 green onions, white part only thinly sliced
1/4-1/2 teaspoon finely chopped chili pepper
1 tablespoon finely chopped cilantro
2 tablespoons balsamic vinegar or 2 tablespoons lemon juice

Steps:

  • In a skillet, heat clarified butter or oil over medium heat. Add onions and celery and cook until softened. Add garlic, ginger root, curry powder, salt, pepper and nutmeg and cook, stirring, for 1 minute. Add vegetable broth or water and bring to a boil.
  • Place potatoes, cauliflower and soaked peas in slow cooker stoneware.
  • Pour onion and celery and spice mixture over and stir well.
  • Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until vegetables are tender.
  • To Make Spicy Shallots; In a skillet, heat clarified butter or oil over medium high heat. Add shallots and cook, stirring, until crisp. Remove pan from heat. Stir in chilies, cilantro and balsamic vinegar or lemon juice. Transfer to a small bowl.
  • Ladle potato and cauliflower Dal into individual bowls, top with Spicy Shallots and stir well. Serves 6 to 8.
  • The 150 Best Slow Cooker Recipes.

SLOW-COOKER WHOLE CAULIFLOWER



Slow-Cooker Whole Cauliflower image

A delicious and easy recipe from cooktopstove.com. Can be either a side dish or a vegetarian main course. I'd advise leaving out the salt; the Parmesan is plenty salty already!

Provided by lecole54

Categories     Cauliflower

Time 5h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 large cauliflower
4 garlic cloves, minced
4 tablespoons butter, melted
1 tablespoon sage, finely chopped
1 lemon, juiced and zested
1 1/2 teaspoons salt
1/2 teaspoon pepper
3/4 cup parmesan cheese (the powdered kind)
2 tablespoons fresh parsley, finely chopped

Steps:

  • If cauliflower has greens still attached to the bottom, leave them on. Place whole cauliflower in the slow cooker.
  • In a small bowl, mix together garlic, butter, sage and lemon zest. Pour butter mixture over cauliflower. Use your fingers to rub into the surface.
  • Evenly sprinkle with the salt and pepper, followed by the powdered Parmesan cheese.
  • Pour the lemon juice around the cauliflower in the slow cooker (not on top of the cauliflower).
  • Cook on low for 5 hours, or on high for 3 hours, 30 minutes.
  • Gently remove the cauliflower from the slow cooker. Add parsley to the slow cooker and mix with the liquid from cooking.
  • Slice the cauliflower and pour the sauce (cooking liquid with parsley) over the top. Serve with grilled chicken or fish, or let it stand alone and shine.

Nutrition Facts : Calories 246.8, Fat 17.6, SaturatedFat 10.7, Cholesterol 47, Sodium 1325.1, Carbohydrate 14.2, Fiber 5, Sugar 4.6, Protein 11.8

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