4 cups cauliflower
3 medium tomatoes, seeded and coarsely chopped (2 1/4 cups)
1 medium onion, chopped (1/2 cup)
1 can coconut milk (not cream of coconut)
1 tablespoon soy sauce or 1 tablespoon Braggs amino acids
1 1⁄2 teaspoons curry powder
1⁄2 teaspoon salt
1⁄2 teaspoon dried basil leaves
180g baby spinach leaves
Mix cauliflower, tomatoes and onion in 3-4 litre slow cooker.
Mix remaining ingredients except spinach; pour over vegetables.
Cover and cook on low heat setting 4 to 6 hours or until cauliflower is tender.
Stir in spinach leaves. Cover and cook on low heat setting 10 to 15 minutes or until spinach is tender.
Spoon into small bowls to serve.
Variation: deskin the tomatoes prior to placing in crockpot by dipping tomatoes in boiling water for one minute, make a slit in the skin and slowly peel it off.
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