Skinny Slow Cooker Aloo Gobi (Indian Cauliflower & Potato Curry)

Slow cooker recipe

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Ingredients

1. 1 large head cauliflower, split into florets
2. ½ medium head green cabbage, shredded
3. 200 g / 7 oz. potatoes, cubed
4. 400 g / 14 oz. tomatoes, chopped
5. 2 raw garlic cloves, crushed
6. 1 medium onion, chopped
7. 1 tsp. / 3 g turmeric powder
8. ½ tsp. / 1 g cayenne pepper powder
9. ½ tsp. / ⅞ g cumin seed powder
10. ½ tsp. / 1 g coriander seed powder
11. ½ tsp. / 1 g paprika powder
12. ½ tsp. / ⅞ g garam masala powder (Punjabi style)
13. ½ tsp. / 2½ g raw sugar
14. 2 Tbsp. / 30 ml tomato paste, no salt added
15. 60 ml / ¼ cup low sodium vegetable stock / broth
16. 2 Tbsp. / 2 g coriander / cilantro leaves, chopped

Directions

1. Place all the ingredients in the slow cooker, except the chopped coriander.
2. Combine well, cover and leave to cook on high for 3-5 hours or until the vegetables are tender and cooked through.
3. Sprinkle with chopped coriander and serve.

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