I have a love hate relationship with curry. On one hand, I absolutely love it. It’s versatile, healthy and easy to make. However, I don’t like most curry powders I have tried, taking curry from love to hate. Instead, I make my own curry powder. It requires stocking lots of spices to make my own blend. The plus side is that I can vary the amount of each spice every time I make a batch so that the flavors vary each time. No one curry dish will be the same as the next in my kitchen! Check out my slow cooker sweet potato paneer curry where I tried using more whole spices!
Using whole spices in this curry dish was a fun twist on my regular curry. Toasting them in the skillet made the house smell heavenly. I used whole cumin seeds
Variations to the Slow Cooker Sweet Potato Paneer Curry recipe:
- Use whatever vegetables you have on hand. Try kale, butternut squash, cauliflower, russet potato, or green beans!
- If you have a curry powder that you love, you can omit all the spices and use your powder to taste.
- Stove top method: If you’re not using a slow cooker, let the curry simmer on the stove for about 1 hour, stirring regularly and adding more water as needed.
Slow Cooker Sweet Potato Paneer Curry
Try using whole toasted spices in this easy to follow slow cooker sweet potato paneer curry recipe!
- Prep Time: 20 mins
- Cook Time: 8 hours
- Total Time: 8 hours 20 mins
- Yield: 6 servings
- Category: Entree
- Cuisine: Indian
Ingredients
- 1 tsp mustard seeds, cumin seeds, and coriander seeds, each
- 14 oz can diced tomatoes
- 1 small onion, chopped
- 4 garlic cloves
- 1 inch piece of ginger, peeled and chopped
- 1 1/2 cups veggie broth
- 3/4 tsp red pepper flake
- 1/2 tsp turmeric
- 1 bay leaf
- 14 oz can light coconut milk
- 1 lb sweet potato, diced (about 1 large)
- 1 cup frozen peas
- 3 oz frozen spinach
- Salt to taste (1/4-1/2 tsp)
- 12 oz block paneer, cubed
Instructions
- In a small skillet, toast all the seeds until fragrant, about 1 minute. Set aside
- In a blender, combine tomatoes, onion, garlic, ginger, and veggie broth. Blend until smooth.
- In a large slow cooker, combine tomato mixture, toasted seeds, red pepper flake, turmeric, bay leaf, coconut milk, sweet potatoes, peas, and spinach. Stir to combine.
- Set slow cooker to low and cook for 8 hours.
- Taste the curry and add any more salt to taste. Stir in paneer cubes and cook another 30 minutes, or until paneer is heated through.
- Serve with brown rice or naan bread.
This recipe was inspired from the Happy Foodie. This post was shared at Cook Once Eat Twice. Please see my sharing page to find all the link parties I participate in.
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Good one! Too bad paneer is not readily available where I live, but then if it is I’d be having it daily, so maybe it’s actually good for me, lol
Thanks Angie! I can only find paneer at one store, and I don’t stop there often. It’s a wonderful treat when I do though!
Hi Alison,
I love curry, any kind in any form. I like the fact that you made your own version and that you are using whole spices. Since I don’t own a slow cooker, I would go for the stove top option, so thanks for including that.
Thanks for sharing at Fiesta Friday.
Thanks Jenny! I love using the whole spices, so fragrant and flavorful!
Now this sounds like a lovely way to use a crock pot!!! I’ll be trying it out as soon as some cooler weather hits our area. Happy Fiesta Friday!
This recipe will be perfect for cooler weather days, I hope you love it, Colleen!