Paneer is a cheese commonly found in SouthEast Asian cuisine and particularly in Indian dishes. The coconut milk in this curry is optional – it is just
Heat the oil in the insert pan of a slow cooker or a medium frying pan over medium heat and cook the onion, garlic and ginger for 5 minutes. Add the garam masala and curry paste and cook for 2 minutes until fragrant.
Off the heat, add
Add the cauliflower, season with sea salt and freshly ground black pepper, and cook on low for 2 hours.
Add the paneer and coconut milk, if using, and cook for a further 1 hour.
Stir in the peas and cook for a final 15 minutes while cooking the rice.
Serve over rice and scatter with the seed crunch or your choice of topping.
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