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Ingredients:
  • 4 garlic cloves, chopped
  • 3 tbsp fresh ginger, minced
  • 1.5 cup [~= 337.5 ml] canned tomato sauce
  • 1 tbsp garam masala
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp salt
  • 1/8 tsp. cayenne pepper
  • 14 oz [~= 396.9 g] canned lite coconut milk
  • 30 oz [~= 850.5 g] frozen spinach, thawed
  • 8 oz [~= 226.8 g] fresh spinach
  • 12 oz [~= 340.2 g] paneer cheese
Directions:
Add everything to the slow cooker except for the fresh spinach and paneer cheese.
Cook on low for 3 hours.
Open and add the fresh spinach. Cook for 1 more hour.
Blend everything using an immersion blender or blending batches. Return to the slow cooker.
Add the cheese (or tofu) and cook for 1 more hour. Serve over quinoa, rice, or with Naan.
Category:
Dinner
Date added:
2016-01-29