We had such fun with our Indian-inspired Crock-Pot meal a couple of weeks ago, I knew we had to go back to that well again in short order! A few days ago, I stumbled on this recipe for aloo gobi – that is, cauliflower and potatoes – from The Perfect Pantry and immediately added it to the menu plan!
Now, the recipe calls for a 4-hour cook time on Low, but no matter – I knew the ingredients wouldn’t suffer from a full day’s cooking. So this morning before I left for work, I added cauliflower florets, a diced tomato, a couple of diced potatoes (from our summertime potato-picking festival!), an onion, and plenty of herbs and spices into the slow cooker, flicked the heat to Low, and went on about my day. By the time I got home – early, today, since it’s a holiday weekend! – the meal was already smelling glorious, and we had several hours to go till dinnertime.
Actually, the glorious-smelling meal was fighting with the overpowering aroma of a bottle of vegetarian Worcestershire sauce, which the cat had managed to knock down and shatter all over the floor. She remains unrepentant. But LeeLee said the house smelled nice as a result!
At any rate, about half an hour before we planned to eat, I cooked up a pot of jasmine rice and heated up two slices of garlic naan. When the rice and naan were ready, we sat down to eat!
I have to admit, we both really enjoyed the meal. I perhaps went too lightly on the salt in the slow cooker – we both had to add some to our plates – but otherwise, the spices and flavors were spot-on and the meal itself was tasty and filling. The flavors mingled so nicely with the rice, and the naan gave us another texture and flavor to enjoy. Washed down with some Beaujolais, it was a glorious dinner indeed!
We’ve got leftovers, which will come in handy in a couple of days when we’re sick and tired of Thanksgiving feasting. Hey, it could happen!
:)