Slow cooker aloo gobi with tomatoes

I'm on a new kick to avoid wasting any food.  In the past, some part of my produce could be found languishing in the corners of my refrigerator bins.  In the quest to use these up, I've turned to stir fries and slow cooker meals.  In some cases, I use oil, vinegar, soy and maybe date syrup for added taste, or some other favorite combination.  In this case, it's a combination of Indian spices.

In my quest to have a variety of simple weekday meals, I tried to make aloo gobi - a classic cauliflower and potato dish in the slow cooker.  I wanted to use up everything I had in the fridge - so this is how I prepared it, but many variations are possible.  I had sweet potatoes on hand, so used these instead of white potatoes, which is good healthy alternative.  The ingredients looked so dry in the slow cooker, I added a large can of diced fire-roasted tomatoes.

Great dish - and plenty of it!  Hopefully it freezes well, because that's what I did with the leftovers after about 3 meals/side dishes worth of it.  An added bonus is that it includes turmeric, a spice that is rich in anti-oxidants.  To add protein for a complete meal, add chick peas and/or top with pumpkin or sunflower seeds.

Ingredients:
1 head of cauliflower, broken into florets
2 sweet potatoes, cut into bite-sized chunks
1 28-oz can of diced fire-roasted tomatoes
2 shallots
1/2 onion (yellow, red or mixed)
1 very small jalapeño
1 Tbsp cumin seeds
1 Tbsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne
1 1/2 tsp turmeric
1 1/4 tsp salt
Chopped cilantro to top, optional

Directions:
1) Put all ingredients in the slow cooker on low for 6 hours.  Enjoy!