Slow Cooker Aloo Gobi
CALORIES: 180
PREP: 10 minutes
COOK: 8 hours
This recipe is a twist on a classic vegetarian Indian dish. It is loaded with incredible spices like garam masala and ground turmeric and is super hearty thanks to the cauliflower, potatoes, and chickpeas. It only requires a few minutes of prep and can simply be left to good away in your slow cooker all day long! Enjoy!
Ingredients
| 1 cup | vegetable broth |
|---|---|
| 1 | large tomato, diced |
| 1 | yellow onion, diced |
| 2 | garlic cloves, minced |
| 1 tsp | grated fresh ginger |
| 1 tbsp | garam masala |
| 1 tsp | ground turmeric |
| 1 tsp | ground coriander |
| 1 tsp | cumin seeds |
| 2 | russet potatoes, peeled and diced |
| 1 | head cauliflower, cut into florets |
| 1 | 19-oz can chickpeas, drained and rinsed |
| 1/4 cup | fresh cilantro leaves |
Salt and pepper to taste |
Directions
In the bowl of the slow cooker, add the broth, tomato, onion, garlic, and ginger. Stir in the garam masala, ground turmeric, ground coriander, and cumin seeds. Add the potatoes, cauliflower, and chickpeas. Season with salt and pepper to taste. Cook until the potatoes are tender, about 6 to 8 hours on low or 3 to 4 hours on high.
Serve immediately topped with the cilantro or store in the refrigerator for up to 5 days.
| Per serving | |
|---|---|
| Calories (kcal) | 180 |
| Total Fat (g) | 1.5 |
| Sodium (mg) | 150 |
| Total Carbohydrate (g) | 36 |
| Dietary Fiber (g) | 7 |
| Total Sugars (g) | 6 |
| Protein (g) | 8 |
| Calcium (mg) | 66 |
| Iron (mg) | 2 |
| Potassium (mg) | 841 |
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