I love my slow cooker for curries - it's so simple! It wasn't my first time making a curry but it certainly had been awhile!
While I was cruising through Pinterest, I decided I wanted to do something more. Something vegetarian to go with this and discovered "Cauliflower Fritters". I first saw this recipe and thought they looked amazing!
Then I had a nap and didn't have enough time to let the mixture chill for 3 hours in the fridge and my balcony isn't cold enough to speed up the process. So I found another recipe (can't find the link!) where they just boiled the cauliflower and mashed it up after draining it and mixed stuff in and pan-fried the fritters.
That worked and it was so tasty!
"I don't know what I'm doing Cauliflower Fritters"
- 2 small cauliflower heads (or use 1 large one)
- 3 large eggs
- A couple handfuls of flour (or however much needed to make the mixture not so wet)
- Your favourite spices and some fresh coriander.
- For spices I used: salt, pepper, curry powder, tumeric and some mixes.
- Clean your cauliflower and remove the stem and leaves.
- Break the cauliflower up into little florets and boil until tender.
- Drain really well and mash the cauliflower until it resembles baby food.
- Drain it again.
- Spray your cooking pan with non-stick cooking spray and while that's heating up:
- Mix in your eggs and spices and flour until mixture isn't super wet looking.
- Once pan is heated, drop by the spoonful (or blob-full) some fritter mixture and fry a couple minutes on medium-high heat until golden brown and flip them and allow to cook long enough that the other side is golden brown too. (You might need to flatten them a bit if the blob is too thick).
- Serve and enjoy.
I bought 800 grams of beef chunks (I realize beef isn't common in Indian-style curry for cultural/religious reasons but I'm not a fan of pork meat and wasn't in the mood for chicken!) and cut them in half because we were feeding 4 adults and 4 kids - and I love a hearty stew/curry!
- While the beef was frying in a bit of oil to brown it - I peeled and cut a few small potatoes (cut in quarters), a couple large carrots and a medium-sized onion went into the slow cooker.
- I added the beef pieces, Tikka Masala curry paste (monster-sized blobs), a box of tomato puree and a can of coconut milk (only because there were little ones and I didn't want it too spicy).
- I let it cook on low for 6 hours with the occasional stir here and there. A bit of fresh coriander and some salt and pepper and it was all good to go! I wish I had the ingredients before hand as I prefer to have it cook for 8 hours - but was waiting to hear from our guests if they would be coming or not. (There's a baby on the way for them - so I just had to be sure!)
- I had topped it with fresh coriander and also had some in the pot while cooking. I'm sure I could've added more spices but was pressed for time.
For the naan bread - I turned to my favourite recipe (I love my bread machine!) and tried 2 cups of all purpose flour and 2 cups of bread flour and they turned out bigger than my hand!
Instead of brushing it with water - I brushed it with ghee (clarified butter - or you can make your own).
D
