Slow cooker cauliflower tikka masala

Name: Slow cooker cauliflower tikka masala
Prep time: 25 min
Cook time: 240 min
Total time: 265 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 yellow onion, diced; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 can crushed tomatoes; 2 tsp garam masala; 1 tsp ground cumin; 1 tsp ground coriander; 2 tsp paprika; ½ tsp ground turmeric; ¼ tsp cayenne pepper; 2 tsp salt, divided; 1 head cauliflower, cut into florets; 1 cup frozen peas; ⅓ cup heavy cream; ½ cup plain Greek yogurt; 1½ cups basmati rice; 2¼ cups water; ¼ cup cilantro, chopped (optional)

Cauliflower slowly soaks up a creamy, spiced tomato sauce all afternoon, then gets finished with peas and served over basmati.

265 min total
25 min hands-on
Anyone can make this
Serves 4
About $2.72 a serving
490 calories
Good the next day
Vegetarian
Gluten-free

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 4 servings.

1 yellow onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can crushed tomatoes
2 tsp garam masala
1 tsp ground coriander
1 head cauliflower, cut into florets
1 cup frozen peas
⅓ cup heavy cream
½ cup plain Greek yogurt
1½ cups basmati rice
¼ cup cilantro, chopped (optional)

From your pantry

1 tsp ground cumin
2 tsp paprika
½ tsp ground turmeric
¼ tsp cayenne pepper
2 tsp salt, divided
2¼ cups water

Each serving has about 490 calories, 18 g protein, 88 g carbs and 10 g fat, and costs about $2.72 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No yellow onions? White onions or red onions work.
No crushed tomatoes? Diced tomatoes work.
No frozen peas? Frozen mixed vegetables work.
No plain Greek yogurt? Plain yogurt or sour cream works.
No basmati rice? Jasmine rice or long-grain white rice works.
No cilantro? Fresh parsley works.

Steps

Tap an underlined word for a quick explanation.

Put the onion, garlic, ginger, tomatoes, garam masala, cumin, coriander, paprika, turmeric, cayenne and 1½ teaspoons salt in the slow cooker and stir.
Add the cauliflower and stir to coat every floret in sauce.
Cover and cook on Low for 4 hours (or High for 2 to 2½ hours), until a fork slides into the cauliflower easily.
Timer: 240 min
Dolly’s tip: Check at 3½ hours. You want tender, not mushy.
About 20 minutes before eating, the rice and bring it with the water and ½ teaspoon salt in a .
High heat
Stir once, cover, turn to low and cook 15 minutes.
Low heatTimer: 15 min
Stir the cream into the yogurt in a small bowl, then stir it into the slow cooker with the peas. Cover and cook 10 minutes more.
Timer: 10 min
Dolly’s tip: Mixing the yogurt with the cream first keeps it from splitting in the hot sauce.
Spoon the tikka masala over the rice and scatter cilantro on top.