Spinach Cauliflower Curry

From October through March, my slow cooker works overtime. There really isn’t a better way for busy parents to get an affordable, healthy, and low-stress dinner ready for their family. I love how it does all the “heavy lifting” so we can focus on more important tasks than cooking all day in the kitchen!

Curries have such an incredible depth of flavor and warmth, that is just perfect for these cold, winter months. It’s something my body absolutely craves when the temperatures start to drop.

This Spinach Cauliflower Curry is the total package: delicious, jam-packed with veggies, and made in a slow cooker for a stress-free dinner! This recipe comes together quickly and utilizes a number of items commonly found in a well-stocked pantry, so with very little planning ahead, you’ve got a healthy and hearty dinner that the whole family will enjoy.

Print Recipe

Spinach Cauliflower Curry

(2 votes, average: 4.00 out of 5)

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Mains

By Amy

Prep Time: 10 minutes – Cooking Time: 4 hours – Total Time: 4 hours 10 minutes

A family-friendly slow cooker curry.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 small jalapeño, minced
• 2 tbsp curry powder
• 2 tsp ginger
• 1-15oz can chickpeas, with the liquid
• 3 cups cauliflower florets
• 2 cups potatoes, 1/2 inch cubes
• 1-15oz can diced tomatoes, with the liquid
• 3/4 tsp salt
• 4 oz. fresh baby spinach
• 1/4 cup cilantro, chopped

Instructions

1

Heat oil in sauté pan on medium high and cook onions about 5 minutes. Add garlic, jalapeño, curry, ginger and cook another minute.

2

Combine contents of sauté pan with the rest of ingredients except spinach and cilantro in large slow cooker. Cook on high for 4-5 hours until the potatoes are cooked through.

3

Stir in the spinach and cilantro before serving.

Notes

Pairs perfectly with rice and naan.