Alkalising Recipe of the Week – Potato and Cauliflower Curry
8 cups chopped cauliflower, washed and cut into 1-inch pieces (about
2 cups diced potato (russet or yellow), peeled and diced
1 cup spinach leaves, roughly chopped
1 medium onion, peeled and coarsely chopped
1 medium tomato, diced
2-inch piece of ginger, peeled and grated
3 cloves garlic, peeled and chopped
3–4 green chilies, stems removed, chopped or sliced lengthwise
1 tbsp cumin seeds
1 tbsp red chili powder
1 tbsp garam masala
1 pinch Celtic sea salt
1 tsp turmeric powder
3 tbsp extra virgin olive oil
1 bunch fresh coriander chopped
Put all the ingredients except the coriander in the slow cooker. Mix well.
Cook on low for 3 hours. Mix once or twice during cooking, especially in the beginning. Eventually the cauliflower will release enough liquid to prevent anything from sticking to the sides of the slow cooker.
Add coriander. Mix well but gently so as not to break up the cauliflower.
Serve with brown rice and/or a side salad.