Freezing: Slow Cooker Curried Cauliflower and Chickpeas

Ingredients:

• 1 medium head of cauliflower, cut into 4 pieces
• 2 cans of 425 gr. canned chickpeas, rinse
• 1 can (400g) canned chopped fire-roasted tomatoes
• 2 large carrots, cut into 2cm pieces (about 2 cups)
• 1 clove of garlic, grated
• 2 tablespoons curry powder
• 1 tbsp. honey
• 1 teaspoon grated fresh ginger
• 0.5 tsp red pepper flakes
• 1 can (400 g) coconut milk
• Lime wedges, cilantro and cashews, for serving

Preparation:

1. Layer cauliflower, chickpeas, tomatoes, carrots, garlic, curry powder, honey, ginger, crushed red pepper flakes, 2 teaspoons salt, and freshly ground black pepper in a large zip-lock bag. Press out any air and seal. Freeze until ready to use (up to 3 months). Defrost in the refrigerator at least 24 hours before cooking.
2. Place the contents of the bag in a 6-quart slow cooker. Cook over low heat until the cauliflower is tender and easily pierced with a knife, 7 to 9 hours. Pour in the coconut milk and stir gently, being careful not to break the cauliflower quarters. Season with salt and pepper to taste. Serve with lime wedges, cilantro, and cashews.