Vegan Cauliflower, Kale & Chickpea Curry for the Slow Cooker

All Photos © Christine Elise McCarthy 2013

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I made this in a little 1.5 quart crock pot I bought for $10. It has no settings – just “plugged in” and “not plugged in.” That makes me want to guess that the only setting it has is probably “warm” rather than low or high. Using raw cauliflower, this took about 4 hours to cook through. If you have a slow cooker with actual settings, you can set it low or high & get FAR quicker results. Or – you can steam the cauliflower first – and then this thing could be made stove top in no time.

This makes enough to probably feed four if you serve it with rice. BUT – I suggest you make enough to have leftovers because I will have a recipe tomorrow that uses & reinvents those leftovers.

The only spice I used that isn’t readily available is fenugreek. If you do not have it & cannot find it or don’t give a shit – omit it. I added a cup of yogurt to mine but this can also be omitted (for a vegan version) with very little change to the final result.

I also came across this very convenient form of ginger.

Not quite as flavorful as fresh ginger but the convenience is worth the compromise.

This is really easy to throw together so do not be intimidated.

Vegan Cauliflower, Kale & Chickpea Curry for the Slow Cooker

INGREDIENTS

1 (15 oz) can of chickpeas (garbanzo beans) – not drained

1 cup coconut milk (I used lite but either kind works)

1/4 head of cauliflower – cut into bite-sized pieces (and steamed – if you want to hurry this dish along)

1 bunch kale – deveined & chopped

1 small tomato or 10 cherry tomatoes – chopped

1 small onion – diced

2 garlic cloves – chopped

1″ cube of fresh ginger – minced (or 4 frozen cubes)

1 TBS olive oil

1 tsp soy sauce

1 vegetable bouillon cube

1 tsp crushed red pepper

1/2 tsp each of:

Mustard seeds (I had brown)

Ground coriander

Ground cumin

Paprika

Fennel seeds

Turmeric

Fenugreek (optional)

A few saffron threads (very optional)

1 cup yogurt (omit for the vegan version)

Fresh cilantro – chopped as garnish

Chopped red pepper (for color and garnish) – optional

Cooked Basmati (or other) rice

DIRECTIONS

If you want this to come together stove-top or just want it quickly – steam the cauliflower.

Heat the olive oil in a pan over medium heat & saute the onion until translucent. Add the kale & saute until it wilts. Add the ginger & garlic & saute about a minute & put in either your crock pot or a deep sauce pan stove top. (My images suggest a different sequence but I recommend adding the ginger & garlic at the end to prevent burning them.)

Now – stove top or crock pot – you kinda just throw everything else in – except the cilantro (though adding some wouldn’t hurt) and the red pepper garnish (if using) and the yogurt (if using). If you are adding yogurt – add it about ten minutes before serving – so it has a chance to heat through.

As I said, my little crock pot doesn’t heat past a WARM setting so, with the raw cauliflower, it took about four hours. Had the cauliflower been steamed – it would have taken maybe an hour. If your crock pot has settings – you can use them to speed the cooking process. If you are doing this stove top – it comes together as soon as it is heated through & the veggies are tender but the longer it cooks, the better the flavors meld.

And remember – I have a recipe for the leftovers! Behold!

If it gets too thick, just add some water. Once the vegetables are all tender & heated through, slop this on some rice & garnish with fresh cilantro & get to feeling badass for throwing together such an exotic dish so easily!