If you’re craving a cozy, flavorful, and plant-based meal, this Slow Cooker Cauliflower Tikka Masala is a must-try! Perfect for busy weeknights, this dish combines tender cauliflower, aromatic spices, and creamy coconut milk for a rich and comforting curry. With just a few simple steps, you’ll have a warm, hearty dinner ready in your slow cooker. Top it off with roasted cashews and fresh parsley for added crunch and brightness, and serve it with rice to soak up all the delicious sauce. Get ready to enjoy a vibrant, nutrient-packed meal that’s sure to impress!
Recipe
Serves 4
1 tbsp. coconut oil
1 small cauliflower head, cut into florets (about 4 cups florets)
1 medium onion, diced
3 cloves garlic, crushed
1 tbsp. ginger, grated
3 tbsp. curry powder
3 ½ cups (800g) can diced tomatoes with their juice
1 tbsp. Honey
½ cup (120ml) full-fat coconut milk (canned)
handful fresh parsley
⅓ cup (50g) cashews roasted
How to Prepare
Add the coconut oil, cauliflower, onion, garlic, ginger, curry powder to the slow cooker. Season with salt and pepper.
Pour in the diced tomatoes and honey stir to mix everything.
Cook on high for about 3-4 hours or the cauliflower is tender.
Add the coconut milk, and stir well. Cook for another 3-5 minutes on low until warmed through.
Serve topped with chopped coriander and roasted cashews, accompanied by rice.
