Name: Slow Cooker Potato Cauliflower Curry
Prep time: 93 min
Cook time: 217 min
Total time: 310 min
Yield: 6 servings
Ingredients: 0.33 cup red curry paste (Thai Red curry paste or Khao Soi Paste); 2 can coconut milk (14 ounce cans); 2 cup vegetable broth (low sodium); 2 tbsp soy sauce (low sodium); 1 tbsp molasses (pomegranate molasses preferred); 1 lb baby potatoes (halved if large); 1 null cauliflower (large head, cut into florets); 1 inch cinnamon stick (one stick); 0.5 tsp cumin seeds; 1 pinch kosher salt (to taste); 1 pinch pepper (to taste); 2 cup fresh spinach; 1 handful pomegranate arils; 1 cup rice (steamed); 1 handful cilantro (fresh); 1 wedge limes (for serving); 1 block vegan naan (fresh)

Instructions

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1

In the bowl of your slow cooker, whisk together the red curry paste (0.33 cup), coconut milk (2 can), vegetable broth (2 cup), soy sauce (2 tbsp), and molasses (1 tbsp).
2

Add the baby potatoes (1 lb), cauliflower (1), cinnamon stick (1 inch), and cumin seeds (0.5 tsp). Season with kosher salt (1 pinch) and pepper (1 pinch).
3

Cover and cook on low for 300 minutes or on high for 180 minutes until potatoes are tender.
4

Stir in the fresh spinach (2 cup), cover, and cook for 5 minutes until wilted.
5

Serve the curry over steamed rice (1 cup). Garnish with pomegranate arils (1 handful), cilantro (1 handful), and limes (1 wedge). Serve with warm vegan naan (1 block).