It’s been my mission lately to see how many recipes I can slow-cooker-ize. That is, take out all the sautéing and roasting and prep steps and just toss a bunch of ingredients into the slow cooker to see how they turn out, despite what the recipe calls for. For this recipe I actually used my slow cooker and rice cooker to simplify even more, and took inspiration and ingredients from this recipe.
2 cups basmati rice
1 head cauliflower, chopped into small bits
1 block tempeh, diced into small bits
2 cups frozen peas
2 tsp mustard seeds
3 tsp turmeric
2 tsp paprika
1 tsp ground cinnamon
1 diced onion
2 cups vegetable broth
2 tsp fresh or frozen grated ginger
1 cup mixed jumbo raisins
1/4 cup shredded coconut
Cook the rice according to package directions and set aside. Meanwhile, in your slow cooker, combine cauliflower, tempeh, mustard seeds, turmeric, paprika, cinnamon, onion, ginger and vegetable broth and cook on high for 3:45 hours.
With about 15 minutes left to cook, mix in rice and frozen peas.
Scoop into bowls and top with shredded coconut and raisins.
This dish was earthy from the turmeric and tempeh but balanced with sweetness from the peas and raisins. I never would have thought to combine mustard seed and paprika (which I rarely use) with turmeric and cinnamon. And I love how the long cook time softened the cauliflower and tempeh until it was almost like a chunky sauce mixed in with the rice. Make sure to add the peas last so they stay bright green and give the dish a little pop. Another slow cooker success!
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