Cauliflower Ginger Curry Vegan Recipe

Crockpot Ginger & Cauliflower Curry

I think this is my favorite recipe that I have made in a veeerrrry long time. I was thoroughly impressed with myself! It looks super fancy and has layers and layers of flavor. And guess what? It’s a CROCK POT recipe. Yep, just DUMP IN THE INGREDIENTS and move on with your busy life. Do yourself a favor and make this.


The Recipe

You will need:

  • 1 head cauliflower, cut into florets
  • 2 potatoes, cubed
  • 1 sweet potato, peeled and cubed
  • 1 cup cherry tomatoes, halved
  • 1 large onion, diced
  • 1 tbs fresh ginger, peeled and grated
  • 3 garlic cloves, peeled and grated
  • 3 tbs coconut oil
  • 8 oz. vegetable stock
  • 1 tbs curry (more or less to your preference)
  • 1 tsp cinnamon
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground coriander
  • 1/2 tsp cumin
  • Salt, to taste

To make:

Ready for this? Throw everything in your crockpot and stir well. Set your crockpot on low heat and leave for 4 hours. If you are around and think of it, give it a quick stir, but not necessary. That’s it!

I put this over farro, but it can go over whatever the heck you have lying around. Basmati rice, brown rice, barley, couscous, millet, quinoa… it all works. Barley would be a close second for me ;)

Now go on and relax while you smell heaven from the couch for 4 hours. xx Bianca


17 thoughts on “Crockpot Ginger & Cauliflower Curry

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  3. Hi, question for you: I want to make this but my boyfriend doesn’t like coconut (why?!?) so how much do you think the coconut oil it matters in melding the flavors together? I can’t really do my usual coconut curry so I was looking for something else that might scratch the Indian food itch. Thank you!

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