Indian curry with paneer, cauliflower and peas


Preparation info

  • Difficulty


  • Serves


Appears in

Slow Cooker Vegetarian

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.


  • 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 oz1 lb 2 oz), cut into small florets
  • 200 g (7 oz) paneer, cubed (see Tip)
  • 165 ml ( fl oz) coconut milk (optional)
  • 200 g (7 oz) frozen peas, thawed
  • 2 tablespoons seed crunch topping, toasted pepitas (pumpkin seeds) or cashew nuts, to serve (optional)
  • basmati rice, to serve


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 fl oz/1 cup) of water to the frying pan or insert pan and stir with a wooden spoon, scraping the base of the pan to get the bits of flavour stuck to the bottom. Return the insert pan to the slow cooker or transfer the mixture to the slow cooker.

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.