When you’ve got a busy day ahead, it’s great to deal with your food prep early on so that a healthy dinner is ready to go when you are. This vegetarian curry is packed with flavour
Prep time: 10 mins
Cook time: 3-4 hours
- 1 tbsp coconut oil
- 1 small cauliflower head, cut into florets (about 4 cups florets)
- 1 medium onion, diced
- 3 cloves garlic, crushed
- 1 tbsp ginger, grated
- 3 tbsp curry powder
- 3 ½ cups (800g) canned diced tomatoes with their juice (about 3 cups)
- 1 tbsp honey
- 1/2 cup (120ml) full-fat coconut milk (canned)
- Handful fresh parsley
- 1/3 cup (50g) cashews roasted
Add the coconut oil, cauliflower, onion, garlic, ginger, curry powder to the slow cooker. Season with salt and pepper.
Pour in the diced tomatoes and honey stir to mix everything.
Cook on high for about 3-4 hours or the cauliflower is tender (or alternatively you can do an 8-hour slower cook time if you need to set it at the beginning of the day).
Add the coconut milk, and stir well. Cook for another 3-5 mins on low until warmed through.
Serve topped with chopped coriander and roasted cashews, accompanied by rice prepared according to packet instructions or using the absorption method.