Sunday, May 15, 2011

Cauliflower Curry

From the Betty Crocker Book on Slow Cooking.


4 cups cauliflower
3 medium tomatoes, seeded and coarsely chopped
1 medium onion, chopped
1 can (14 ounces) coconut milk ( not cream)
1 tablespoon soy sauce
1 1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
6 ounces baby spinach leaves


1. Mix cauliflowerets, tomatoes and onions in 3 1/2 to 4 quart slow cooker.  Mix remaining ingredients except spinach; pour over vegetables.

2. Cover and cook on low heat setting 4 to 6 hours or until cauliflowerets are tender.

3. Stir in spinach leaves.  Cover and cook on low heat setting 10 to 15 minutes or until spinach is tender.  Spoon into small bowls to serve.

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