Slow Cooker Aloo Gobi

By ShannonB

This is a nice cauliflower curry, which we made for Marikki's Christmas meal in 2014.

Ingredients

• 1 large cauliflower, cut into 1-inch pieces
• 1 large russet potato, peeled and diced
• 1 medium onion, peeled and diced
• 1 medium tomato, diced
• 1 2-inch piece of fresh ginger root, peeled and grated
• 2 cloves garlic, peeled and grated
• 2 jalapeño peppers, stemmed and sliced (seeds and all, if you like it very spicy; otherwise, remove the seeds, or use 2 cubes of frozen chili)
• 1 tbsp cumin seeds
• 1 pinch cayenne pepper (optional)
• 1 tbsp garam masala
• 1 tsp salt
• 1 tsp turmeric
• 3 tbsp water
• 1 heaping tbsp fresh cilantro, roughly chopped

Details

Servings 8
Adapted from theperfectpantry.com

Preparation

Step 1

In a 4- or 5-quart slow cooker, combine all ingredients except the cilantro. Stir well to distribute the spices.

Cook on LOW for 6-8 hours, stirring once or twice, if you're around.

Add the cilantro just before you're ready to serve the aloo gobi with rice or naan bread.