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).

Nutrition Facts

Per portion

Divide into portions:

705

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 25 g

Monounsaturated Fat 3 g

Polyunsaturated Fat 2 g

Fiber 3 g

Sugars 4 g

Micronutrients

iron

3mg

100% DV

sodium

576mg

150% DV

calcium

83mg

50% DV

potassium

750mg

128% DV

vitamin a

200mcg

133% DV

vitamin c

50mg

333% DV

vitamin k

133mcg

667% DV