Slow cooker cauliflower tikka masala

Rich, creamy cauliflower tikka masala with aromatic spices, all made in the slow cooker. Meat-free, 7g of protein and 7g of fibre a serve, and it reheats beautifully.

Meat-free meals take a bit more thought when you're eating small amounts, so it helps to know where the protein is coming from, and 10 of the best plant-based proteins is a good place to start. For more from the same pot, try the lamb rogan josh or the chicken and artichoke stew.

Here's what you'll need

• 1 tbsp. coconut oil
• 1 small cauliflower head, cut into florets (about 4 cups florets)
• 1 medium onion, diced
• 3 cloves garlic, crushed
• 1 tbsp. ginger, grated
• 3 tbsp. curry powder
• 800g canned diced tomatoes with their juice (about 3 cups)
• 1 tbsp. honey
• ½ cup full-fat coconut milk (canned)
• handful fresh coriander
• ⅓ cup cashews, roasted

Here's how to make it

Add the coconut oil, cauliflower, onion, garlic, ginger and curry powder to the slow cooker. Season with salt and pepper.

Pour in the diced tomatoes and honey, and stir to mix everything.

Cook on high for about 3 to 4 hours, or until the cauliflower is tender.

Add the coconut milk and stir well. Cook for another 3 to 5 minutes on low until warmed through.

Serve topped with chopped coriander and roasted cashews, and rice if you wish (not included in the nutrition info).

Nutrition per serving