Last winter I posted a series of slow cooker meals. I found a lot of unique ways to use the slow cooker.
We made everything from dinner meals like the Slow Cooker Chocolate Chicken, to dessert meals like the Slow Cooker Clean Eating Blondie. We even found a breakfast meal like the Slow Cooker Pumpkin Pie Oat Meal.
Since I recommend eating clean meat--meaning free range, hormone free, and grass fed animals--this could potentially increase your food budget, especially if you are still following Canada's Food Guide and eating 2-3 portions of meat per day.
The truth is there are many sources of protein that do not come from beef, poultry, or eggs. That means you can make meals that are plant-based and still get enough protein in your diet.
Since I've been getting a lot of requests from clients to help them find recipes that are more plant-based, I decided to start another slow cooker series that would feature plant-based foods.
This first one I made twice in one week. I didn't really know what to call it since my original idea was quite a mouth full. Try saying "Coconut Cauliflower Chickpea Curry with Quinoa and Kale" ten times fast. Although I settled for the shortened name, you can bet that this recipe is packed full with tons of flavour and an abundance of nutrients.
Coconut Cauliflower Curry
Yields 8 portions
- 1 cup of broccoli coleslaw
- 1 can chickpeas, rinsed
- 1 head cauliflower, chopped
- 2 leaves kale, chopped
- 1 cup quinoa, uncooked
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 can full fat coconut milk
- 1 tablespoons red curry paste
- 1 1/2 teaspoons salt
- 1 teaspoon ground turmeric
- 2 cups low sodium vegetable broth
...this is my favorite part
- Place all ingredients into a slow cooker on low for 8 hours or high on 4 hours.
- Serve and enjoy!