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Cauliflower and Potato Curry

 

Slow cooker cauliflower and potato curry with wheatberries. Ideal for your Crockpot.
76

Yield

4

servings

Prep

10

min

Cook

6

hrs

Ready

6

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

4 cups potatoes
peeled and quartered
1 small cauliflower florets
cut into florets
*
¾ teaspoon turmeric
ground
½ teaspoon chili powder
1 ½ teaspoons cumin
ground
¾ teaspoon salt
2 each tomatoes
chopped
1 ¼ cups water
½ teaspoon garam masala
*
½ cup wheat berries
(optional) of asafetida, of sugar
*

Directions

Add all ingredients to a crockpot and cook on low for approximately six hours.

If you're adding wheat berries, cook them on high with an additional cup of water for an hour, then add remaining ingredients and cook on low.

With the wheat berries, if things start drying out, add more water.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 825% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 456mg 19%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 10%
Sugars g
Protein 4g
Vitamin A 12% Vitamin C 23%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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