Slow-Cooked Cauliflower and Potatoes with Indian Spices (Alo

cattiemac

I got this recipe from the Domestic Diva's blog and tried it yesterday for Meatless Monday - yummy!!

Slow-Cooked Cauliflower and Potatoes with Indian Spices (Aloo Gobi)
Serves 6-8 people

Ingredients
1 head of cauliflower, chopped
1 cup frozen peas
2 cups potatoes, chopped
1 14 ounce can chickpeas, drained and rinsed
2 tablespoons curry powder
2 tablespoons tomato paste
2 tablespoons fresh ginger, chopped
1 onion, chopped
2 garlic cloves, chopped
2 cups low sodium vegetable broth
salt and pepper

Directions
Place all of the ingredients except the salt, pepper and rice into the slower cooker. Stir to combine. Cook on high for 4-6 hours, or on low for 6-8 hours, or until the vegetables are tender. Season to taste with salt and pepper.

To plate, scoop some brown rice in the bottom of a bowl or plate. Top with a generous portion of the Aloo Gobi. Sprinkle with the cilantro.

Nutrition Info.
Calories - 143
Carbs - 27
Fat - 1
Protein - 7
Fiber - 8
Sugar - 7