Slow cooker meals are clutch on cold winter nights! Filled with hearty, nutritious ingredients, this curried cauliflower & sweet potato recipe is the perfect comfort food to keep you warm.
Nutritional value per serving; Calories 192, Fat 4g , Protein 8g, Carbs 29g
1 tsp extra virgin olive oil
1 onion, diced
2 medium sweet potatoes, peeled & diced
1 Tbsp curry powder
1 Tbsp maple syrup
1 Tbsp fresh ginger, peeled and grated
3 garlic cloves, minced
2 cups vegetable broth
2 (15oz) cans chickpeas, drained and rinsed
1 red bell pepper, diced
1 medium head of cauliflower, cut into bite-sized florets
1 (28oz) can diced tomatoes
1 cup lite coconut milk
Sea salt & pepper, to taste
Heat the oil in a skillet over medium heat. Add the onion and sauté until translucent. Add in the sweet potato and sauté until the edges begin to brown. Stir in the curry, maple syrup, ginger, garlic, and cook until fragrant.
Pour in 1/4 cup of broth. Transfer this mixture into a large slow cooker.
Add the rest of the broth to the slow cooker as well as the chickpeas, bell pepper, cauliflower, tomatoes, pepper, and season with salt & pepper. Stir to combine.
Cover and cook for 4 hours on HIGH or 8 hours on LOW
Before serving, stir in the coconut milk. Cover with lid for a few additional minutes to allow to heat through. Serve on it’s own or with quinoa, rice or couscous!