Slow Cooker Freezer Pack Cauliflower And Chickpea Curry Food

SLOW COOKER CHICKPEA TIKKA MASALA WITH CAULIFLOWER

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.

CHICKPEA CURRY (SLOW COOKER)

Steps:

• Place all ingredients except the fresh basil into the slow cooker. Stir together.
• Cook in standard Slow Cooker for approx 4 hours on High (using a basic crock-pot low vs high options) or 6+ hours on LOW. (If using the Instant Pot slow-cooker function, cook for 4 hours.)
• If using an Instant Pot or other electric pressure cooker, choose Manual High Pressure and set for 3 minutes. Allow natural release for 10 minutes.
• Before serving remove 1 cup of mixture and mash with a fork. Return mashed portion to crockpot and add chopped fresh basil.
• Serve over a bed of rice and sprinkle with roasted cashews if desired.
• This IS soul food!

SLOW-COOKER PORK CURRY

Steps:

• Toss the pork with the curry powder, 1 teaspoon brown sugar, the lime zest and a generous pinch each of salt and pepper in a large bowl; set aside. Put the potatoes in a 6- to 7-quart slow cooker and top with the cilantro stems and half of the red onion slices.
• Whisk the coconut milk with 1/4 cup water and the curry paste in a small bowl. Pour into the slow cooker. Add the pork and nestle into the vegetables and sauce. Cover and cook on low, 7 hours.
• Transfer the pork to a cutting board; let rest. Stir the green beans into the slow cooker and let stand, uncovered, 10 minutes. Toss the remaining red onion with the lime juice in a small bowl and let stand 10 minutes. Stir the remaining 1 teaspoon brown sugar into the curry sauce and season with salt and pepper.
• Divide the green beans, potatoes and sauce among bowls. Slice the pork and add to the bowls. Top each serving with the onion and any remaining lime juice in the bowl, the bean sprouts and cilantro leaves. Serve with lime wedges.

SLOW-COOKER FREEZER-PACK CAULIFLOWER AND CHICKPEA CURRY

Steps:

• Layer the cauliflower, chickpeas, tomatoes, carrots, garlic, curry powder, honey, ginger, crushed red pepper flakes, 2 teaspoons salt and a few grinds of black pepper in a large resealable plastic bag. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking.
• Pour the contents of the bag into a 6-quart slow cooker. Cook on low until the cauliflower is tender and can easily be pierced with a paring knife, 7 to 9 hours. Pour in the coconut milk and gently stir, being careful to keep the cauliflower quarters intact. Season to taste with salt and pepper. Serve with lime wedges, cilantro and cashews for topping.

SLOW COOKER VEGETABLE CHICKPEA CURRY

Steps:

• In a 3/5 or 4 quart slow cooker, combine cauliflower, chickpeas, green beans, carrots and onion. Stir in broth and curry powder.
• Cover and cook on low-heat setting for 5-6 hours or on high-heat for 2.5 to 3 hours.
• Stir in coconut milk and shredded basil leaves.
• Spoon rice, if using, into bowls, and ladle curry over the top.