This potato cauliflower curry is the ultimate comfort food for a busy weeknight. The slow cooker does all the work, resulting in tender vegetables bathed in a rich, aromatic, and creamy curry sauce. It’s surprisingly simple to make, yet delivers complex flavors that rival any restaurant. Perfect for beginners and seasoned cooks alike, this potato cauliflower curry is a fantastic way to enjoy a hearty, healthy meal with minimal effort. It’s a flavorful vegetarian dish that even meat-eaters will love.

⏱ Time: 240 min
👥 Servings: 4-6
📊 Level: Easy
🥗 10 ingredients
Slow Cooker Potato & Cauliflower Curry - potato cauliflower - Potato cauliflower curry: Make this incredibly flavorful slow cooker dish in under 4 hours. Tender

Slow Cooker Potato & Cauliflower Curry

This potato cauliflower curry is the ultimate comfort food for a busy weeknight. The slow cooker does all the work, resulting in tender vegetables bathed in a rich, aromatic, and creamy curry sauce. It’s surprisingly simple to make, yet delivers complex flavors that rival any restaurant. Perfect for beginners and seasoned cooks alike, this potato cauliflower curry is a fantastic way to enjoy a hearty, healthy meal with minimal effort. It’s a flavorful vegetarian dish that even meat-eaters will l
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Cook Time 8 hours
Total Time 8 hours
Servings: 6
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  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.
  2. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
  3. Stir the spinach into the curry, cover and cook 5 minutes until wilted.
  4. Divide the curry among bowls and top with a handful of pomegranate arils, cilantro, and lime.
  5. Serve with rice and fresh naan.
  6. Enjoy!

Notes

– Use good quality Thai red curry paste for the best flavor.
– Adjust the amount of curry paste to your spice preference.
– Fresh pomegranate arils and cilantro add a wonderful burst of freshness.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Allergens: Milk, Soybeans.

Pro tips

  • Use good quality Thai red curry paste for the best flavor.
  • Adjust the amount of curry paste to your spice preference.
  • Fresh pomegranate arils and cilantro add a wonderful burst of freshness.

Enjoy this delightful slow cooker potato cauliflower curry as a complete meal, or serve with your favorite rice and naan bread.

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