Slow Cooker Cauliflower and Chickpea Tikka Masala

🧂 Ingredients

• 1.5 tbsp coconut oil
• 1 cauliflower

  (about 1000g, chopped into florets, leaves and stalk cubes)
• 2 medium onion

  (peeled and chopped)
• 3 cloves garlic

  (peeled and crushed)
• 150 g spinach or kale
• 1.5 can chickpeas

  (drained and rinsed)
• 1 tbsp ginger

  (peeled and grated or ground)
• 3 tbsp curry powder
• 0.5 tsp pepper
• 2 cans chopped tomatoes
• 140 g brown basmati rice
• 0.5 can reduced-fat coconut milk
• 50 g cashews
• 1 tbsp fresh coriander

Instructions

• 1 Add the coconut oil, cauliflower, onion, garlic, spinach/kale, chickpeas, ginger
  and curry powder to the slow cooker.
• 2 Pour in the diced tomatoes and season with pepper. Stir to mix everything.
• 3 Cook on high for about 3-4 hours or until the cauliflower is tender.
• 4 With 30 mins to go, put the rice on to cook as per the packet instructions
  (around 25 mins).
• 5 Add the coconut milk once the cauliflower is cooked and stir well. Cook for
  another 3-5 mins on low until warmed through.
• 6 Meanwhile, dry fry the cashews for a couple of minutes until golden brown.
• 7 Serve topped with chopped coriander and roasted cashews, accompanied by the
  rice.

Nutrition Info