|Cauliflower head||1⁄2 , broken into florets to make 3 cups|
|Sweet potato||1 Medium, peeled and cut into 1/2-inch dice to make about 1 1/2 cups|
|Red bell pepper||1 Large, diced to make 1 cup|
|Onion||1⁄2 Small, cut into 8 wedges|
|Broccoli||1 Bunch (100 gm), cut into florets to make 3 cups|
|Small white mushrooms||1 1⁄2 Cup (24 tbs)|
|Unsweetened coconut milk||13 1⁄2 Ounce (1 Can)|
|Water||1⁄4 Cup (4 tbs)|
|Madras curry powder||2 1⁄2 Teaspoon|
|Minced fresh ginger||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced to make 1 teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Chopped fresh cilantro||2 Tablespoon|
1. Arrange cauliflower, sweet potato, bell pepper, onion, broccoli, and mushrooms in a 4 1/2-quart or larger slow cooker, in the order listed.
2. Whisk coconut milk, water, curry powder, ginger, garlic, salt, and pepper in a bowl, mixing well; pour over vegetables.Cover and cook until the vegetables are crisp-tender, 2 hours on high. Serve, sprinkled with cilantro, if using.