Ingredients:

  • 1 medium (10 oz / 280 g) yellow onion, diced
  • 3 cloves (15 g) garlic, minced
  • 1 tbsp (15 g) fresh ginger, grated
  • 1 head (1.5 lbs / 680 g) cauliflower, cut into 1-inch florets
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 can (14.5 oz / 411 g) diced tomatoes, with juices
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 2 tbsp (16 g) curry powder
  • 1 tsp (2 g) garam masala
  • 1 tsp (2 g) ground cumin
  • 1 tsp (6 g) kosher salt
  • ½ tsp (1 g) black pepper
  • 1 tbsp (15 ml) fresh lemon juice
  • ¼ cup (10 g) fresh cilantro, chopped

Instructions:

  1. Assemble the freezer pack by placing diced onion, minced garlic, and grated ginger into a gallon-sized freezer-safe Ziploc bag.
  2. Add cauliflower florets and rinsed chickpeas to the bag, then pour in the diced tomatoes and coconut milk.
  3. Sprinkle in the curry powder, garam masala, cumin, salt, and pepper. Squeeze out excess air, seal tightly, and freeze flat.
  4. When ready to cook, place the frozen block directly into a 6-quart slow cooker. Set to Low for 7–8 hours or High for 3–4 hours until cauliflower is tender.
  5. Just before serving, stir in the fresh lemon juice and garnish with chopped cilantro and optional sliced red chilies.