- 1 large cauliflower, washed and cut into 1-inch pieces (about 8 cups/1.89 L)
- 1 large potato (russet or yellow), peeled and diced (about 2 cups/473 mL)
- 1 medium yellow or red onion, peeled and coarsely chopped
- 1 medium tomato, diced (optional)
- 1 (2-inch [5 cm]) piece ginger, peeled and
- 3 cloves garlic, peeled and chopped, minced, or grated
- 3-4 green Thai, serrano, or cayenne chiles, stems removed, chopped or sliced lengthwise
- 1 tablespoon (15 mL) cumin seeds
- 1 tablespoon (15 mL) red chile powder
- 1 tablespoon (15 mL) garam masala
- 1 tablespoon (15 mL) salt
- 1 teaspoon (5 mL) turmeric powder
- 3 tablespoons (50 mL) vegetable or canola oil
- 1 heaping tablespoon (20 mL) fresh cilantro, chopped
- Put all the ingredients except the cilantro in the slow cooker. Mix well.
- Cook on low for 3 hours. Mix once or twice during cooking, especially in the beginning. Eventually the cauliflower will release enough liquid to prevent anything from sticking to the sides of the slow cooker.
- Add cilantro. Mix well but gently so as not to break up the cauliflower. Serve with roti or naan and a side of onion and cucumber salad.