1. Mix cauliflowerets, tomatoes and onion in 3 1/2 to 4 quart slow cooker. 2. Mix remaining ingredients except spinach; pour over vegetables. 3. Cover and cook on low heat setting 4 to 6 hours or until cauliflowerets are tender. 4. Stir in spinach leaves. Cover and cook on low heat setting 10 to 15 minutes or until spinach is tender. 5. Spoon into small bowls to serve. 6. Variation: deskin the tomatoes prior to placing in crockpot by dipping tomatoes in boiling water for one minute, make a slit in the skin and slowly peel it off. 7. Once served: Can top with toasted shredded coconut, chopped peanuts and raisins as they normally enhance the flavor of the curry powder. ---------------------------------------------------------------------------
Nutrition
Ingredients
