Slow Cooked Cauliflower Curry

Slow Cooked Cauliflower Curry

Spice up your curry repertoire with this subtle Indian vegetarian dish, delicious on it's own or as an accompaniment to a hearty meat curry.

Method (Serves 6)

  1. Preheat your Russell Hobbs Slow Cooker on HIGH for 20 minutes.
  2. Meanwhile, heat the vegetable oil in a frypan and sauté the onion, garlic and ginger for a few minutes.
  3. Add the chilli, turmeric, coriander, cumin & lentils. Cook for a further 2 minutes until fragrant.
  4. Stir in the stock, lemon juice, salt and pepper. Bring to the boil, and continue to simmer for 5 minutes.
  5. Transfer all ingredients into your Russell Hobbs Slow Cooker and cook on LOW for 4 hours.
Ingredients
  • 3 tbs vegetable oil
  • 2 onions, chopped
  • 1 clove crushed garlic
  • 1 piece ginger, 2cm, finely sliced
  • ½ tsp chilli flakes
  • ½ tsp turmeric
  • ½ tsp coriander seed
  • ½ tsp cumin
  • 400g can lentils
  • 500ml vegetable stock
  • 1 tsp lemon juice
  • 2 carrots, finely diced
  • 1 apple, peeled, cored and finely diced
  • 50g sultanas
  • 4 tomatoes, quartered
  • 1 cauliflower, cut into small florets
  • Salt and pepper to taste
  • Coriander leaves to serve
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