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.