Indian curry with paneer, cauliflower and peas

Name: Indian curry with paneer, cauliflower and peas
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Yield: Serves 4
Cuisine: Asian
Ingredients: 2 tablespoons vegetable oil; 1 brown onion, halved and thinly sliced; 2 garlic cloves, crushed or finely chopped; 1 tablespoon finely grated fresh ginger; 2 teaspoons garam masala; 2 tablespoons mild Indian curry paste, such as rogan josh; 1 small cauliflower (400–500 g/14 oz–1 lb 2 oz), cut into small florets; 165 ml (5¼ fl oz) coconut milk (optional); 200 g (7 oz) paneer, cubed (see Tip); 2 tablespoons seed crunch topping, toasted pepitas (pumpkin seeds) or cashew nuts, to serve (optional); 200 g (7 oz) frozen peas, thawed; basmati rice, to serve

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr 30

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

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 a little richer with it added.

Ingredients

2 tablespoons vegetable oil
1 brown onion, halved and thinly sliced
2 garlic cloves

Asia
India
Main course
Side dish
Vegetarian
Gluten-free

Method

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 250 ml (9 <