Life list #3: New recipe every week: Aloo Gobi

I'm getting a box from my CSA, Featherstone Farms, every two weeks this winter. In the past, I've always done the summer share, and I love it, but I'm a big fan of winter root veggies and the kind of greens that you can get in the late fall. I'm interested to see what kinds of crops we'll get. So far in the first two boxes I have received cilantro, parsley, delicata squash, beets, kale, spinach, potatoes, red and white onions, radishes, tender cauliflower, fabulous broccoli,  cabbage, and napa cabbage. Oh, and a pumpkin!

I can tell I'm going to have to make sure I don't get behind on cooking all the vegetables! Today, I roasted some of the carrots and potatoes with olive oil and salt, roasted the beets in their jackets, steamed the spinach, and baked a kabocha squash I had from before. For my new recipe of the week, I made a cauliflower curry from the slow-cooker cookbook. All the vegetables were from the farm except the garlic and ginger.

Slow-cooker cauliflower curry (Aloo Gobi)
Chop a red onion, super fresh cauliflower and sweet crisp carrots. Throw in a few small potatoes, garlic and ginger, some chopped cilantro. Season with Garam Masala, salt, pepper, cumin. Add two T of good tomato paste (in the absence of fresh tomatoes) and a splash of beer to moisten. Mix it all up in the slow cooker, then cook on low for 4-5 hours. Everything gets melty and permeated with the sauce, and the whole thing is yummy.

The carrots are not typical, but I couldn't resist. I could have added a sliced jalapeño or serrano pepper, some turmeric, maybe toasted some black mustard seeds, but I didn't have them on hand. One can also prepare this on the stove top, but I LOVE my slow-cooker.