Ingredients
Prep
- 2 heads cauliflower
- 56 oz canned chickpeas drained
- 2 T extra-virgin olive oil
- 1 red onion
- 1 T dried ginger
- 1 red bell pepper
- 3 T minced garlic
- 4 t chili powder
- 2 t ground coriander
- 6 T red curry paste
- 28 oz canned coconut milk
- 2 T lime juice
- 1 T dried cilantro
- salt and pepper to taste
On Cooking Day
- 1 bag frozen rice steamer
Instructions
To Assemble
- Chop cauliflower, red onion and red bell pepper and add to large zipper bag.
- Add remaining ingredients to vegetable bag.
To Cook
- Add bag mixture to slow cooker. Cook on low for 4-6 hours.
- Cook rice steamer according to package directions.
- Serve curry mixture over rice.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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