This is another Tasteful Selections™ sponsored post. I’ve really enjoyed having a stash of their Honey Gold and Ruby Sensation potatoes for the past few months. I’ve made stews, soups, roasted potatoes – but it was about time I made one of my favorite curries, Slow Cooker Potato Cauliflower Curry, also known as Aloo Gobi.
This is a great dish to introduce people to Indian food. It’s mildly flavored and you can even leave out the small amount of chili powder so kids can enjoy it.
Usually my recipe makes enough for 4, but I thought I’d increase this one to 8 servings so you will have enough for any holiday guests that may be at your house
Trust me when I tell you that curries turned me and my picker eater into cauliflower lovers. The cumin and ginger take away the slight cabbage flavor that some people find unpleasant.
I have to admit that one of my food pet peeves is when someone tells me that they don’t like curry. It’s not that I think everyone should like what I like, but the stews we call ‘curries’ are made up of various combinations of many different spices. They all taste different.
I think it’s important to try new things. Sometimes the things you hated years ago can be one of your favorite things now. This dish will make your house smell delicious if it’s cooked on the stove or in the slow cooker. That will help you lure Indian food newbies to the table for dinner.
Slow Cooker or Stove Top Potato Cauliflower Curry (Aloo Gobi)
This is a mild curry that is a perfect Indian starter dish. If you have friends and family that say they don't like Indian food this is the dish that will change their minds.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, minced (about 1 cup)
- 1 1/2 teaspoons cumin seeds
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 3/4 teaspoon ground cardamom
- 4 cups Tasteful Selections Honey Gold Potatoes, cut into chunks (1 - 28 oz page)
- 4 cups small cauliflower florets
- 1 to 2 cups water
- 1 - 14.5 can diced tomatoes
- 1/4 to 1 teaspoon chili powder, to taste - optional
- salt, to taste
- steamed rice, for serving
Instructions
- Heat the oil in a saute pan if you are making the slow cooker version or a large soup pot if you will making the whole dish on the stove.
- Once hot add the onions and saute until translucent, about 10 minutes. Stir in the cumin seeds and saute for about 3 minutes. Then add the garlic, ginger, turmeric, coriander and cardamom and saute another 3 minutes, or until the spices become fragrant.
- Finish in the slow cooker:
- If you are going to cook it the rest of the way in the slow cooker add the cooked onion and spice mixture, the potatoes, cauliflower, 1 cup of water and the diced tomatoes with liquid. Cook on low for 8 to 9 hours.
- Before serving add chili and salt to taste.
- Finish on the stove:
- Add the potatoes, cauliflower, 2 cups of water and the diced tomatoes with liquid into the soup pot with the cooked onions.
- Bring to a boil, then lower to a simmer and cook until the potatoes are tender about 15 to 20 minutes.
- Add chili and salt to taste before serving.
- Lazy tip: If you want to you can skip the sautéing and throw everything into the slow cooker. It won't be quite as flavorful, but it can really make your life easy during a busy week.
Recipe Notes
To get more delicious cauliflower recipes —>>> click here.
Katie‘s Krops is a non-profit that hopes to end hunger one vegetable garden at a time. There is a 16 year old girl that’s behind it all – Katie Stagliano.
She grew a cabbage in 3rd grade that was huge. She wanted to make sure all 40 pounds of it went where people really needed it. (Yes, that does say 40 pounds!)
A portion of the profits from specially marked bags of Tasteful Selections’ Ruby Sensation and Honey Gold potatoes will go to the non-profit to help maintain current Katie’s Krops grantees and gardens and provide funding for a new grant cycle.
All that just from buying potatoes!
Wendy Read says
This looks so tasty! I am printing to cook this tonight and thank you!!!
Kathy Hester says
♥ Be sure to up the spices if you like it hot.
suzanne says
This sounds amazing. would you have a guess as to how much pre blended curry spice I would use for this quantity? I don’t have all the spices to blend my own.
Kathy Hester says
Since garam masalas and curry powders can vary so much I would add 1 teaspoon in the beginning and add more to taste in the last few minutes before serving.
suzanne says
Thank you for your reply. will do. I love curry and have a pre blended spice that the family likes so…
Ellen says
Some of my family liked this but it was overcooked in 5.5 hours (in crockpot on low). Are you using an older, less hot crockpot? Mine is only a few years old.
Kathy Hester says
Hi Ellen. I’m not sure what you mean by overcooked, but I think you didn’t mean run out of liquid in the slow cooker. If I’m right your veggies were just too soft.
In reality most slow cooker dishes are essentially ready and can be eaten before the long cooking times. Exceptions would be dishes with dried beans, because they usually need the full cooking time.
I have found that most people are looking for a dish that will hold at low for 8 to 9 hours because of their job, so I usually frame my times to show that.
If you want to email me more details I’d be happy to trouble shoot with you. (I’m also emailing this response to you.)
ellen says
Thank you so much, Kathy, for responding. I really appreciate it. Yes, I meant that they were overcooked and I’ll just keep in mind to cook it less in the future.
Angela @ Canned Time says
Hey, this looks scrumptious Kathy. Thanks for linking up and have the best New Year ever!!
Nancy says
Thank you for this lovely recipe… it was waaay too bland for our taste, but the base was truly wonderful. I added the following: 1/2 veggie cube in the water, 1 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp sugar (or xylitol), 1 tsp coconut oil, 1 tsp garam masala, 1/2 tsp fennel seeds.
Kathy Hester says
I definitely made this recipe mild and it’s great you doctored it up to suit your family! If I was not making this for Indian food novices I would up the cumin seeds to 1 tablespoon, the ginger to 2 tablespoons and throw in about 1 teaspoon garam masalas if it needed a little more kick. (Sorry I should have included that option in the original recipe.)
Lauren says
This is my favorite thing to order at Indian restaurants, so I was eager to make it at home. Thanks so much! It’s delicious.
Slow Cooker Aloo Gobi says
Slow Cooker Aloo Gobi looks good. I also add some garam masala to it for little bit more heat.
Amanda says
What a pleasant surprise to find a vegan based site as one of the first options in my search for slow cooker recipes! I’m looking forward to tasting this when it is ready tonight, thanks Kathy.
Amanda
Kathy Hester says
So glad you found me!
Jennifer says
Can I make this a couple of days ahead or will veggies be soggy? If yes, do I reheat in a pot on stove.
Kathy Hester says
I eat on it a few days after I make it. The cauliflower and potatoes are pretty resilient. You can reheat in the microwave, on the stove top with a little extra water or even in the oven on top of rice.
Anna @ Blender Authority says
Love it. I can never have enough slow cooker recipes. Love the mix of spices is this recipe.
Anita says
Hi Kathy,
All your recipes sound great and I am looking forward to trying this one. I recently purchased the 3.5 quart Cuisinart that you recommend (with the simmer setting). Will this recipe fit in this sized slow cooker?
Thanks so much!
Anita
Kathy Hester says
It sure will!
Donna says
Hi, Kathy
This potato cauliflower curry is really looks so good. I’ve tried it and it was really so delicious.Thanks for putting it together.