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Why is this Iowa Boy making curry? Fair question. I haven’t traveled to the far reaches of the world or experienced all the diverse types of curry that exist. What I do know is that I love the spices and flavors that come together to form various curry dishes I’ve both had and made. I’ll admit: nothing about my curry is conventional, especially with the addition of the slow cooker. That being said, these are ingredients that satisfy my craving for that delicious curry.
Each and every time you have a curry dish, it can be so vastly different. The main ingredients can be vegetable-based or any selection of meat However, the range of spices can be daunting. To make it easy, I use a curry paste as a start which is easily found in most grocery stores.
Side note (and totally off subject): isn’t it great how so many ingredients are easy to find anymore?!
After a little sautéing – which is the only bit of cooking you’ll have to do with this dish, I promise – everything is placed in the slow cooker to cook for hours and fill your home with a welcoming and warming smell. To make it a meal, I serve this over rice and am as happy as can be. A big bowl of this curry and I’m good to go!
Watch how to make this cauliflower curry soup
Slow Cooker Cauliflower Curry Soup
- 2 tbsp vegetable or grapeseed oil
- 2 cloves garlic
- 2 tbsp red curry paste (I prefer Thai Kitchen brand)
- 1 bunch cilantro stems (reserve the leaves for garnish)
- 1 serrano pepper
- 2 tsp salt
- 2 tsp turmeric
- 1 tbsp grated fresh ginger
- 3 tbsp almond flour
- 2 smashed lemongrass stalks
- 1 can no-salt-added chickpeas (drained and rinsed)
- 1 medium onion diced
- 1 head cauliflower, cut into florets (about 4 cups florets)
- 4 cups chicken or vegetable stock
- 1 14-oz can whole fat coconut milk
- 2 cups frozen peas
- 1 cup basmati rice (basmati optional)
- 2 cups water
- 1 tsp saffron threads (optional)
- In a food processor, combine 1 tablespoon oil, garlic cloves, red curry paste, cilantro stems, serrano pepper, salt, turmeric, and ginger. Pulse until combined, smooth, and like a paste.2 tbsp vegetable or grapeseed oil, 2 cloves garlic, 2 tbsp red curry paste (I prefer Thai Kitchen brand), 1 bunch cilantro stems (reserve the leaves for garnish), 1 serrano pepper, 2 tsp salt, 2 tsp turmeric, 1 tbsp grated fresh ginger
- Heat a small skillet on medium heat and pour in prepared curry paste mixture. Add remaining tablespoon oil. Heat until the mixture begins to cook and darkens slightly, 3-5 minutes. Remove from heat and add to a 4-6 quart slow cooker.2 tbsp vegetable or grapeseed oil
- Add almond flour, smashed lemongrass, chickpeas, onion, cauliflower florets and stem, and stock. Cover with lid and cook on low 6-8 hours.3 tbsp almond flour, 2 smashed lemongrass stalks, 1 can no-salt-added chickpeas (drained and rinsed), 1 medium onion, 1 head cauliflower, cut into florets (about 4 cups florets), 4 cups chicken or vegetable stock
- Before serving prepare rice. Heat up water with saffron threads. Once boiling, add rice and reduce heat to low. Cover and cook until the liquid is absorbed and the rice is tender, 15-20 minutes.1 cup basmati rice (basmati optional), 1 tsp saffron threads (optional), 2 cups water
- Once the curry is finished cooking, add frozen peas and coconut milk. Stir to dissolve milk solids. Remove lemongrass.2 cups frozen peas, 1 14-oz can whole fat coconut milk
- Serve over prepared rice and garnish with lime wedges, cilantro leaves, and plain yogurt.