slow cooker potato and cauliflower curry.

INGREDIENTS

• 1/4-1/3 cup Thai Red curry paste or Khao Soi Paste
• 2 (14 ounce) cans coconut milk
• 2 cups low sodium veggie broth
• 2 tablespoons low sodium soy sauce
• 1 tablespoon pomegranate molasses (or regular molasses)
• 1 pound baby potatoes, halved if large
• 1 large head cauliflower, cut into florets
• 1 cinnamon stick
• 1/2 teaspoon cumin seeds
• kosher salt and pepper
• 2 cups fresh spinach
• arils from 1 pomegranate for serving
• steamed rice, cilantro, and limes, for serving
• fresh naan, for serving

INSTRUCTIONS

1. 1. In the bowl of your slow cooker, combine together the curry paste, coconut milk, broth, soy sauce, and molasses. Add the potatoes, cauliflower, cinnamon, and cumin. Season lightly with salt and pepper. Cover and cook on low for 5-6 hours or on high for 3-4 hours.

   2. Stir the spinach into the curry, cover and cook 5 minutes until wilted.

   3. Divide the curry among bowls and top with a handful of pomegranate arils, cilantro, and lime. Serve with rice and fresh naan. Enjoy!

source:https://www.halfbakedharvest.com/slow-cooker-potato-and-cauliflower-curry/

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