Crock Pot Curried cauliflower

Name: Crock Pot Curried cauliflower Recipe
Yield: 4
Ingredients: 4 cups cauliflowerets; 3 medium tomatoes seeded and coarsley chopped (2 1/4 cups); 1 medium onion chopped (1/2 cup); 1 can (14 ounces) coconut milk (not cream of coconut); 1 tablespoon soy sauce; 1 1/2 teaspoons curry powder; 1/2 teaspoon of salt; 1/2 teaspoon of dried basil leaves; 6 ounces of baby spinach leaves ( if you can find it and not get E.Coli I used Bok Choy instead)

Number of Servings: 4

Ingredients

4 cups cauliflowerets 3 medium tomatoes, seeded and coarsley chopped (2 1/4 cups) 1 medium onion, chopped (1/2 cup) 1 can (14 ounces) coconut milk (not cream of coconut) 1 tablespoon soy sauce 1 1/2 teaspoons curry powder 1/2 teaspoon of salt 1/2 teaspoon of dried basil leaves 6 ounces of baby spinach leaves ( if you can find it and not get E.Coli, I used Bok Choy instead)

Directions

1. Mix cauliflowerets, tomatoes and onion in 3 1/2 to 4 quart slow cooker. Mix remaining ingredients except spinach; Pour over vegetables.

2. Cover and cook on low heat setting 4 to 6 hours or until cauliflowerets ar tender.

3. Stir in spinach leaves. Cover and cook on low heat setting 10 to 15 minutes or until spinach is tender. Spoon into small bowls to serve.

(1 serving is 90 Calories) How much is in 1 serving? I don't know :)

Number of Servings: 4

Recipe submitted by SparkPeople user DREAMERCHICK83.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving