Slow Cooker Potato and Cauliflower Curry

Ingredients

• Curry paste

  4 tbsp or 60g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Brown sugar

  1 tbsp or 9g

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Cauliflower

  Raw

  1 head large or 840g

• Stick Cinnamon

  McCormick

  1 stick or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Spinach

  Raw

  2 cup or 60g

• Pomegranates

  Raw

  1 pomegranate or 282g

• Fresh cilantro

  Coriander leaves, raw

  6 tbsp or 6g

• Limes

  Raw

  1 fruit or 67g

Directions

1. In the slow cooker, mix the curry paste, coconut milk, broth, soy sauce, and brown sugar.
2. Add the quartered potatoes, cauliflower florets, cinnamon stick, and cumin. Season with salt and pepper. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
3. Stir in the spinach, cover, and cook for 5 minutes until wilted.
4. Serve the curry in bowls topped with pomegranate arils, fresh cilantro, and lime wedges.

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