Monday, February 1, 2010

Meatless Monday: Slow-Cooker Cauliflower And Potatoes With Indian Spices (Aloo Gobi)

Here we go for Meatless Monday!

Not only am I always looking for fast, healthy meals, but I'm also a fiend for Indian food.  I simply can't get enough of the tumeric, cumin, corriander, ginger and garlic.  Oh, the flavor!  It's like a party on my tongue.  And oh, the health benefits!  I could write a thesis on just about every one of these glorious spices.  Ginger is great for digestion, reduces inflammation, may help lower cholesterol and even fight cancer.  Tumeric is considered to be a powerful anti-inflammatory that may protect against arthritis, heart disease, cancer and Alzheimer's disease.  So put that in your pipe and smoke it!  Err... I mean, eat it!

This recipe is my take on Aloo Gobi, a traditional dish made with cauliflower, potatoes and Indian spices. I also added green peas to the mix. To make this a complete meal, I tossed in garbanzo beans (high in protein) and served the whole kit and caboodle over a long grain brown rice (whole grains people!).

Oh yeah, and this dish is a snap to make!  Just throw all the ingredients into your slow-cooker (click here to view) and let it go.  That's it.  No cooking actually involved - just chopping.  How's that for a fool proof meal?

As I settled into my first bite, I was in heaven - Indian food heaven!  Now this is my idea of comfort food.  Forget the burgers and pizza and fries, this was warm and soothing, flavorful and filling, so good in fact, that I was scraping my bowl and quickly downing seconds.  I even caught Kuzak, a self-proclaimed dissenter when it comes to all things Indian food, sneaking into the kitchen for more!  This recipe is so tasty - and so easy - I promise, you'll want seconds, too.

Slow-Cooker Cauliflower and Potatoes with Indian Spices (Aloo Gobi)
Serves 6-8 people
Cooking time: 4-6 hours in a slow-cooker

1 head of cauliflower, chopped
1 cup frozen peas
2 cups potatoes, chopped
1 14 ounce can chickpeas, drained and rinsed
2 tablespoons curry powder
2 tablespoons tomato paste
2 tablespoons fresh ginger, chopped
1 onion, chopped
2 garlic cloves, chopped
2 cups low sodium vegetable broth
salt and pepper

2 cups long grain brown rice, cooked
2 tablespoons fresh cilantro, chopped

Place all of the ingredients except the salt, pepper and rice into the slower cooker.  Stir to combine.  Cook on high for 4-6 hours, or on low for 6-8 hours, or until the vegetables are tender.  Season to taste with salt and pepper.

To plate, scoop some brown rice in the bottom of a bowl or plate.  Top with a generous portion of the Aloo Gobi.  Sprinkle with the cilantro.  Enjoy!

Source for Ingredients
organic cauliflower, organic purple potatoes, ginger and organic onion from The Hollywood Farmers Market

organic elephant garlic, organic canned garbanzo beans, curry powder, tomato paste, organic vegetable broth and organic long grain brown rice from Whole Foods

Music on Tap

Muse - The Resistance

Not only does Muse have a reputation of being one of the best live bands around (and they better be considering they've been touring for the better part of the last seven years), but on this album they finally show their full potential!  Part pro-rock, part-Radiohead, part-Depeche Mode, part-electronica, part-Queen, this album defies categorization.  However, it will rock your socks off!  If you ask me, it's worth buying for hit single "Uprising" alone. 'Nough said.

Click here to check out this album!


  1. This was really tasty! I made this yesterday evening and my boyfriend packed a small container for my lunch today. He added a few drops of asian chili sauce. WOW! SO GOOD! Better than I expected! Thank you for sharing this recipe!

    1. Thanks for taking the time to comment! I LOVE hearing feedback on my recipes and am so thrilled you enjoyed it. Slow cookers are the best, aren't they?