Spicy dressing flavors this stew in a slow cooker блюдо. 
The photodishes: Christopher Testany Time: 4 hours. 20 minutes. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 a small head of cauliflower, sorted into inflorescences
- 400 gr. canned chickpeas (do not drain the pickle)
- 300 gr frozen chopped spinach, thaw and wring out
- 2 potatoes, diced in 1.5 cm cubes.
- 400 gr. chopped canned tomatoes
- 1 serrano chili pepper, chopped and seedless
- 2 tbsp. l olive oil
- 1 chopped onion
- 4 garlic cloves, finely grated
- 1 slice (5 cm.) Ginger, peeled and finely grated
- 2 tbsp. l curry powder
- 200 gr. grated cheese
- Naan or other cakes for serving
Recipes with similar ingredients: cauliflower, spinach, potatoes, chickpeas, tomatoes, serrano pepper, ginger root, onion, garlic, naan tortillas, curry
Recipe preparation:
- Heat olive oil in a small skillet over medium the fire. Add onions and fry, stirring occasionally, for about 5 minutes. Add garlic, ginger, serrano pepper and curry powder and continue cooking for 1 min.
- Put chickpeas with pickle, spinach, cauliflower, potatoes, tomatoes, 3/4 tsp salt and cooked onion mixture in 5.5 liter slow cooker Cover and cook on large 3 1/2 hours on fire. Open the lid, put the grated cheese and cook another 30 min. Serve with naan stuffed cakes. You can приготовить это блюдо из тушеной цветнойкапусты в иной вариации, с подачей подyogurt sauce.
