COCONUT CURRY CAULIFLOWER

COCONUT CURRY CAULIFLOWER

Yield: Serves 4

Ingredients:

1 tablespoon olive oil

1 head cauliflower, cut into florets

1 medium yellow potato, chopped

1 (15.5 oz) can chickpeas, rinsed and drained

1 yellow onion, finely chopped

1 3-inch piece fresh ginger

2 garlic cloves, minced

1/4 cup peanuts

2 tablespoons creamy peanut butter

1 tablespoon green curry paste

1 teaspoon salt

1 teaspoon curry powder

1/2 teaspoon ground cumin

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

1 small jalapeño, seeded and chopped

1 13.5-oz can coconut milk

1 1/2 cups vegetable broth

Fresh chopped cilantro, for serving

Garlic naan, for serving

Instructions:

Add all ingredients to slow cooker. Cook on high for 3-4 hours or low for 4-6 hours, depending on your slow cooker; mixing occasionally. The cauliflower and potatoes should be tender with a fork. Garnish with chopped cilantro and serve with warm garlic naan.