Indian...In the Slow Cooker!

You know, I have never been much of a slow cooker kind of girl. When everyone seems to be making chili in their crockpots, I preferably like to stand in front of the hot stove, listening to music and occassionally dancing. But, on a busy Monday nothing is better than a dinner that "cooks itself." This Indian in the Slow Cooker was an experiment of sorts that turned out, filling my house with the wonderful scent of curry. My husband looked at it and said, "This is not something I would normally order, but that's what I love about  you." He ate it all up and then confessed that he thought it was, surprisingly, very good...

Here's What You Need:

6 small golden potatoes, roughly chopped
1/2 an onion, diced
Head of cauliflower, cut into florets
1 TBS of curry (Feel free to mix sweet and spicy)
15oz of diced tomatoes with chiles, drained
15oz of garbanzos, rinsed and drained
1/2 cup of water (or lower sodium vegetable broth*)
Cilantro, chopped
Plain yogurt

Here's What You Do:Put the slow cooker on low and add the potatoes, tomatoes, garbanzos, onions, and curry powder along with the water or coconut milk. Cook for approx. 6-8 hours. Then boil the cauliflower for 3 minutes and drain it. Add it to the slow cooker and turn up to high for 20-25 minutes. Serve over basmati rice with a yogurt and cilantro. Season with salt and pepper.
*If you want to add a creamy element, stir in low-fat coconut milk at the end of cooking.

Kid Tip:
I have to admit that my boys ate left overs this day; However, if I made it again I would encourage them to try it. I love the idea of them developing exotic tastes! I would serve it with pita breads and have them "dunk" them into the curry. They like anything that involves dunking ;)