An Indian dish with plenty of flavour, this mixed bean, spinach and paneer made in your slow cooker for ease. Come home to a hearty vegetarian dish.
Looking for more dishes for your slow cooker?
Ingredients
Method
1.
Heat a 4.5-litre (18-cup) slow cooker on sauté (MEDIUM) setting; cook curry paste, stirring for 5 minutes or until fragrant. Add onion, ginger, garlic, tomatoes, beans, bay leaves and stock; stir to combine. Cook, covered, on low for 4 hours.
2.
Stir in spinach; cook, covered, on high, for 5 minutes or until spinach wilts. Season to taste.
3.
Serve curry topped with paneer and micro herbs.
Serving suggestions
Accompany with warmed naan bread, steamed basmati rice, lime wedges or natural yoghurt
• Suitable to freeze at the end of step 1.
Note
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