This slow cooker Indian creamy cauliflower rice and chickpea stew is great for families who are feeding vegetarian/vegans and meat eaters at the same meal. We usually cook the stew first (either in the crockpot or on the stove) and grill chicken in a separate pan, which can then be incorporated into the stew for those who prefer the meat addition.
2 tbsp avocado oil
1 onion, chopped
2 cloves garlic, minced
2 tsp garam masala
1 tsp turmeric
1 tsp cumin
1 tsp chili powder
1 tsp sea salt
1 tsp ginger, minced
1 (15 oz) can full fat coconut milk
1 (15 oz) can tomato sauce
1 (12 oz) package frozen riced cauliflower
1 (15 oz) can chickpeas
Optional: 1 lb chicken breast, cut into cubes
1
Add oil to a large skillet and saute onion until caramelized. Add garlic until soft and fragrant, about 5 minutes.
2
Transfer onion and garlic mixture into your slow cooker. Add in the rest of the ingredients. Cover and cook on high for 3 hours or low for 6 hours.
3
We highly suggest serving over quinoa to let it soak up all the rich flavors! Enjoy!
CategoryChicken, Dairy-free/Soy-free, Entrées, Gluten-Free, Meals for the Mixed Vegetarian/Omnivore Family, Vegan, VegetarianCuisineIndian
Ingredients
2 tbsp avocado oil
1 onion, chopped
2 cloves garlic, minced
2 tsp garam masala
1 tsp turmeric
1 tsp cumin
1 tsp chili powder
1 tsp sea salt
1 tsp ginger, minced
1 (15 oz) can full fat coconut milk
1 (15 oz) can tomato sauce
1 (12 oz) package frozen riced cauliflower
1 (15 oz) can chickpeas
Optional: 1 lb chicken breast, cut into cubes