12-Minute Prep, Slow Cooker Cauliflower Curry

The beauty of this recipe is its simplicity. In a mere dozen minutes, I can pile in raw ingredients and go on about my day knowing a miraculous transformation is happening in my CrockPot.


Crunchy cauliflower and carrots transform into delectable soft nuggets. Disparate flavors and textures meld into a tasty, satisfying, stew. Round this curry out with the protein of your choice, tofu, chicken, beef, shrimp — they’ll all taste great. Steam up some rice, and your feast is complete!

Appliance note: If I were in the market for a slow cooker today, I’d probably try an Instant Pot, but I’ve had my Crock Pot for years and, at least for now, I’m sticking with it. 

Down & Dirty Directions:

You’ll need:

Veggies: 1 head cauliflower - in large florets, 6 carrots - peeled & sliced, 2 onions - chopped, 2 C frozen peas

Canned goods: 2 cans light coconut milk, 1 15 oz can diced tomatoes

Seasoning: 3-4 cloves garlic - chopped, 2” slice peeled ginger - chopped, 3-4 TBS red curry paste, 1/2 C brown sugar, salt


Blend 1 cup coconut milk, peeled garlic, red curry paste, & peeled ginger. Everything (except peas & sugar) goes in the CrockPot on high for 4-6 hours. Add peas & sugar 15 minutes before the end of cooking time. Adjust seasonings before serving.

Minute-by-minute instructions:

Are you ready?

Start the timer!

Turn Crock Pot on High

Open  2 cans of lite coconut milk. Pour one in Crock Pot, one in blender cup (It is fine to hand-chop garlic & ginger. I use a hand blender to speed it up.)

Open can of diced tomato. 

Elapsed time: 1 minute

Add 3-4 tablespoons of curry paste into blender cup.

Pull apart 3-4 cloves of garlic, smash with heel of hand, peel & drop in blender cup.

Using a spoon, peel ginger, cut 2-4 half inch slices, drop in blender cup.

Blend garlic, ginger, curry & coconut milk until smooth.

Elapsed time: 3 minutes

Peel & slice carrots (baby carrots work fine & shave a few minutes of prep)

Elapsed time: 6 minutes

Peel & chop onions the fast way: Cut off the root and the top end of the onion. Lay on cut edge and slice in half. Peel the onion. Don’t worry about sacrificing the outer layer of the onion for speed. Place the cut side on the board, cut into 1/2 -1 inch slices. Turn each onion, hold the slices closed and cross cut in about the same width. Done!

Elapsed time: 8 minutes

Remove plastic from cauliflower, cut a cone from the stem end. Rinse cauliflower under water. Add to Crock Pot, pull apart cauliflower into large florets.

Elapsed time: 11 minutes

Add diced tomato to Crock Pot

Add curry slurry from blender cup to Crock Pot

Add 2 tsp salt

Give a quick stir.

Total time: 12 minutes

Stir the stew no more than once an hour. Every time the lid comes off, the heat goes out. As the cauliflower softens, break it into smaller pieces.

4+ hours later:

The longer this cooks, the better it gets! At four hours, the veggies will still have some crunch. I cook it for up to six hours so the veggies will squish in my mouth.

15 or so minutes before serving add:

Add 1/2 cup brown sugar

Add 2 cups frozen peas

Check your seasonings! Add more to your taste, garnish with cilantro & enjoy!

Deborah Norkin