Ingredients:
- 4 garlic cloves, chopped
- 3 tbl [or 44.3604 0.00] fresh ginger, minced
- 1.5 cup [or 337.5 0.00] canned tomato sauce
- 1 tbl [or 14.7868 0.00] garam masala
- 1 tbl [or 14.7868 0.00] ground coriander
- 1 tbl [or 14.7868 0.00] ground cumin
- 1 tsp [or 4.92892 0.00] salt
- 1/8 tsp. cayenne pepper
- 14 oz [or 396.9 0.00] canned lite coconut milk
- 30 oz [or 850.5 0.00] frozen spinach, thawed
- 8 oz [or 226.8 0.00] fresh spinach
- 12 oz [or 340.2 0.00] 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.
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