Sometimes there’s no better way to start the week than with a crockpot recipe, and this healthy slow cooker potato and cauliflower curry is my current favorite.
Normally I like to keep things pretty upbeat and positive around here, but as you guys know I have been a little under the weather for the last week. Since there’s no need to sugar coat anything (because we are all human and get sick), it’s made things hard. I almost never get sick (it’s been years, in fact I can’t remember the last time), but I guess when I do, it hits me hard. I ended up spending the weekend really trying to rest up and praying for a healthy week ahead.
Thankfully I am thinking positively and feel as though I am on the mend, but I’ve got to say, slow cooker recipes like this curry save the day when one is sick. This is one of those amazing slow cooker recipes that you really do just drop in all the ingredients, forget about it, come back later, and eat. No extra steps…other than making this naan, which luckily I almost always have on hand in my freezer…unless my mom and littler sister know about it, in which case it’s literally gone in a day.
Anyway, when you do curry, you have to do naan. Everyone knows this though, right?
Well if you didn’t, now you do!
For weeks now I have been wanting to create a curry recipe, but I’ve created so many over the years that I wanted to create something different from the others. I’ve really been having a moment with potatoes. I think mostly because Thanksgiving is right around the corning (excited) and I had my mind set on a potato curry.
When I first set out to make this recipe, I tried to make it in the Instant Pot with beef short ribs, and not going to lie, it turned out horrible. I am still new to the Instant Pot and learning my way around it, but man this just was not good. Instead of reworking it, I gave it a week’s time, and in that time decided to take a new approach.
I don’t know about you guys, but I will forever and always love my slow cooker. It’s simple and easy and it always cooks up something good…
So I turned to my slow cooker, nixed the short ribs, added cauliflower, and just like that I had the perfect healthy curry recipe that’s comforting, warming, delicious, and requires almost no thought to make.
And if all that does not convince you, this curry is also incredibly good for us. It’s loaded with veggies like potatoes, cauliflower, and spinach, and the spices throughout the curry are bound to knock out pretty much any cold.
Um? Can you say, yes please? Clearly I will be making this tonight.
I like to serve each bowl with a scoop of rice, side of naan, and topped with lime, cilantro, and pomegranate arils.
Comfort in a bowl and seriously so good.
In other news, I spent some time with the family’s new puppy, Merle, on Saturday night and I think I have fallen hard for him.
He is the sweetest. Granted he was pretty wiped out from hiking earlier in the day, so he just cuddled with me all night well I worked…I know, I know. Such a wild Saturday night, right? But as I mentioned was trying to just take it easy and the sweet little guy not only kept me company, but kept warm too. It was freezing here on Saturday (we got snow on Friday night) and I just could not get warm. Having little Merle by my side at night was the best.
Sometimes it really is just the little things.
ps. Any suggestions for how to get Merle to get along with Snape? Or maybe I should say, how do I get Snape to tolerate Merle?
Lastly, I just want you guys to know that we are actively working on the site to get it back into tip-top shape. I’ve got my super woman mom, aka HBH’s business manager, aka the woman who gets it all done, working on the task, so fingers crossed it’s in better shape come this Friday.
The font and print page should be fixed today or tomorrow! So sorry for any inconveniences you guys might be experiencing and please be sure to comment or email me with anything you are not liking.
Slow Cooker Potato and Cauliflower Curry
Servings: 6 servings
Calories Per Serving: 705 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1/4-1/3 cup Thai Red curry paste or Khao Soi Paste
- 2 (14 ounce) cans coconut milk
- 2 cups low sodium veggie broth
- 2 tablespoons low sodium soy sauce
- 1 tablespoon pomegranate molasses (or regular molasses)
- 1 pound baby potatoes, halved if large
- 1 large head cauliflower, cut into florets
- 1 cinnamon stick
- 1/2 teaspoon cumin seeds
- kosher salt and pepper
- 2 cups fresh spinach
- arils from 1 pomegranate for serving
- steamed rice, cilantro, and limes, for serving
- fresh naan, for serving
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- 1. In the bowl of your slow cooker, combine together the curry paste, coconut milk, broth, soy sauce, and molasses. Add the potatoes, cauliflower, cinnamon, and cumin. Season lightly with salt and pepper. Cover and cook on low for 5-6 hours or on high for 3-4 hours.2. Stir the spinach into the curry, cover and cook 5 minutes until wilted.3. Divide the curry among bowls and top with a handful of pomegranate arils, cilantro, and lime. Serve with rice and fresh naan. Enjoy!
Monday Plans = letting go of the Monday blues and cozying up to this curry.