6 cups medium cauliflower florets
4 cups cubed potatoes
1 can (540ml/19-oz) chickpeas, drained and rinsed
1 onion, chopped
2 cloves garlic, minced
1 tbsp. curry powder
1 tbsp. minced ginger
½ tsp salt
½ tsp pepper
1 cup peas
1 cup canned diced tomatoes
¼ cup tomato paste
2 tbsp. Indian curry paste
2 tbsp. butter (room temperature)
2 tbsp. chopped fresh cilantro (optional)
Lemon wedges, for serving (optional)
Stir cauliflower, potatoes, chickpeas, onions, and garlic with curry powder, ginger, salt and pepper. Scrape into FoodSaver® Bag. Add peas to another FoodSaver® Bag.
Seal both FoodSaver® Bags and freeze. When you’re ready to cook, thaw overnight in your refrigerator before placing the meal into your Crock-Pot® Slow Cooker.
To cook, add thawed contents of cauliflower from the FoodSaver® Bag, diced tomatoes, tomato paste, curry paste and butter to Crock-Pot® Slow Cooker.
Cover, cook on low heat setting for 4-6 hours or until potatoes are tender, adding peas in the last 10 minutes of cooking. Garnish with chopped fresh cilantro and serve with lemon wedges if desired.