Slow Cooker Curry Cauliflower Chili with Sriracha

This is adapted from a fusion recipe from the newly revived 30 Minute Meals Show hosted by the talented Rachael Ray.  As she mentioned in the show, curry and chili dishes share many ingredients like chili, cumin and coriander thus fusing them makes sense.  Instead of using chicken, I utilized the versatile vegetable, cauliflower, in its place.  For the garam masala, I used cardamom and cinnamon powder, two of the components of the spice mixture.  Aside from the chickpeas, I added 1/4 cup of yellow split peas to increase the protein content of the dish. I decided to use the dump and forget it approach via a slow cooker. The result is an easy to prepare comforting, hearty stew with crunch and full of flavor.  My picky taster, my husband, devoured it and so did I.

Slow Cooker Curry Cauliflower Chili with Sriracha

Adapted from this recipe

Stew

• 1/2 head of cauliflower including stem and core, cut into bite size pieces
• 1-14 oz can chickpeas, drained and rinsed
• 1/4 cup yellow split peas
• 5 garlic cloves, minced
• 2 tbsp ginger, minced
• 1 onion, chopped
• 1-14 oz can stewed tomatoes
• 1-8 oz can tomato sauce
• 1 1/2 cups vegetable broth
• 3 jalapeno pieces from a jar
• 1/2 tbsp cumin powder
• 1.2 tbsp coriander powder
• 1/2 tbsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cardamon
• 1/4 tsp cinnamon powder
• 1/2 tbsp sriracha

Garnish

• lime slices
• cilantro, chopped
• green onions, slices
• more jalapeno slices
• naan bread 
• rice

Combine all the ingredients of the stew in the slow cooker.  Cook at high setting for 3 hours or at low for 6 hours. I cooked mine in the Aroma Brand rice cooker/slow cooker for 2 hours at slow cooker setting.

Serve the stew with lime slices, cilantro, green onions and more jalapeno slices. You can serve it with naan bread or over rice.