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Bowl of Slow Cooker Freezer-Pack Cauliflower and Chickpea Curry garnished with cilantro and lime wedges

Slow Cooker Freezer-Pack Cauliflower and Chickpea Curry

This Slow Cooker Freezer-Pack Cauliflower and Chickpea Curry is a time-saving, delicious meal that comes together effortlessly, offering bold flavors and comforting warmth on busy weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 medium head cauliflower, quartered
  • Two 15-ounce cans chickpeas, rinsed and drained
  • One 14-ounce can fire-roasted diced tomatoes
  • 2 large carrots, sliced into 1-inch pieces (about 2 cups)
  • 1 clove garlic, grated
  • 2 tablespoons curry powder
  • 1 tablespoon honey
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons kosher salt and freshly ground black pepper, to taste
  • One 14-ounce can coconut milk
  • Lime wedges, fresh cilantro, and cashews for serving

Method
 

  1. Place cauliflower, chickpeas, tomatoes, carrots, garlic, curry powder, honey, grated ginger, red pepper flakes, 2 teaspoons salt, and black pepper in a large resealable bag.
  2. Press out as much air as possible and seal the bag tightly.
  3. Freeze the bag flat in the freezer for up to 3 months.
  4. The night before cooking, thaw the freezer pack in the refrigerator for at least 24 hours.
  5. Pour the thawed contents into a 6-quart slow cooker and spread evenly.
  6. Cook on low for 7 to 9 hours, until the cauliflower is fork-tender but not falling apart.
  7. Stir in the coconut milk gently to coat the ingredients without breaking apart the cauliflower.
  8. Taste and adjust seasoning with more salt and black pepper as needed.
  9. Serve hot with fresh lime wedges, chopped cilantro, and a sprinkle of cashews for crunch.