I love cauliflower… a lot. I could eat it every day. I also love curry, so when I stumbled across this recipe I immediately began dreaming up modifications and created a grocery list. I’m so glad I did too because this one is a winner.
The original recipe didn’t call for sugar-snap peas or fresh ginger, but I went a little rogue and added them in. I never liked peas or ginger as a kid, so I now try to incorporate them into my diet in as many (reasonable) ways as possible to make up for lost time. This curry was the perfect opportunity, and after having eaten it I can’t imagine omitting either one.
The sugar-snap peas provide a pleasant crunch, extra color, and a mild sweetness that balances the curry and cayenne well. The ginger adds a bright flavor that (in my opinion) is almost necessary. Ginger, garlic, and curry just make an unstoppable team.
I also modified the recipe by adding shrimp. You could easily make this a vegetarian/vegan dish (and bring the costs down a little) by omitting the shrimp or swapping in chickpeas/tofu.
RECIPE ADAPTED FROM EATWELL 101
PREP TIME: 15 MIN / COOK TIME: 3 HOURS / SERVES: 4
- 1 large cauliflower, leaves/stem trimmed (but left whole)
- 1 red bell pepper, thinly sliced
- 3 small red potatoes, quartered
- 1 medium onion, chopped
- 4 cloves garlic, sliced
- 1″ fresh ginger, peeled and grated
- 1 cup sugar-snap peas, halved if large
- 12 oz. large cooked shrimp, peeled & deveined
- 2 cups vegetable broth
- 2 cups unsweetened coconut milk
- 1/2 tsp. cayenne pepper (lessen or omit to reduce heat)
- 2 tbs. curry powder
- 1 tsp. cumin
- 1 tsp. coriander
- Salt and pepper to taste
- Fresh cilantro, chopped*
- Cashews, halved or chopped*
*Optional garnish but recommended
- Add the whole cauliflower to the slow cooker along with the chopped potatoes, onion, red pepper, garlic, and ginger. Don’t add the snap peas yet though – these will be added closer to the end to keep them crisp
- In a large bowl, mix together the broth, cayenne pepper, curry powder, cumin, and coriander. Pour this over top of the veggies in the slow cooker
- Cover and cook for 3 hours on high or 5 hours on low. If you’re at home while it’s cooking, remove the lid once or twice and distribute some of the cooking liquid over top of the cauliflower with a spoon. If you aren’t home to do this, don’t worry! This is mostly to make the cauliflower colorful
- About 15 minutes before serving, remove the lid and stir in the coconut milk, sugar-snap peas, and shrimp. Sprinkle with salt and pepper to taste. Cover and cook another 15 minutes
- To serve, cut the cauliflower into individual wedges and surround with veggies and sauce in a bowl. Top with chopped cilantro and cashews and enjoy!