Spiced Cauliflower and Potatoes

• 1 large cauliflower, washed and cut into 1-inch pieces (about 8 cups/1.89 L)
• 1 large potato (russet or yellow), peeled and diced (about 2 cups/473 mL)
• 1 medium yellow or red onion, peeled and coarsely chopped
• 1 medium tomato, diced (optional)
• 1 (2-inch 5 cm) piece ginger, peeled and
• 3 cloves garlic, peeled and chopped, minced, or grated
• 3-4 green Thai, serrano, or cayenne chiles, stems removed, chopped or sliced lengthwise
• 1 tablespoon (15 mL) cumin seeds
• 1 tablespoon (15 mL) red chile powder
• 1 tablespoon (15 mL) garam masala (see Notes)
• 1 tablespoon (15 mL) salt
• 1 teaspoon (5 mL) turmeric powder
• 3 tablespoons (50 mL) vegetable or canola oil
• 1 heaping tablespoon (20 mL) fresh cilantro, chopped

1. Put all the ingredients except the cilantro in the slow cooker.
2. Mix well.
3. Cook on low for 3 hours.
4. Mix once or twice during cooking, especially in the beginning.
5. Eventually the cauliflower will release enough liquid to prevent anything from sticking to the sides of the slow cooker.
6. Add cilantro.
7. Mix well but gently so as not to break up the cauliflower.
8. Serve with roti or naan and a side of onion and cucumber salad.

cauliflower, potato, red onion, tomato, ginger, garlic, green thai, cumin seeds, red chile powder, garam masala, salt, turmeric, vegetable, fresh cilantro

Taken from www.cookstr.com/recipes/spiced-cauliflower-and-potatoes (may not work)