Yield: 8
Slow Cooker Aloo Gobi
Prep Time
10 minutes
Cook Time
8 hours
Total Time
8 hours 10 minutes
Ingredients
- 1 cup vegetable broth
- 1 large tomato, diced
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 tsp 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 cauliflower, cut into florets
- ¼ cup fresh cilantro
- Salt and pepper, to taste
Instructions
- 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.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 77Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 140mgCarbohydrates: 16gFiber: 4gSugar: 3gProtein: 3g
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