This slow cooker curry recipe is made with chickpeas, spinach and paneer for a vegetarian twist on a rogan josh.
Test Kitchen tip
Paneer is a fresh non-melting cheese that is very common in Indian cuisine. It has a mild milky flavour that pairs well with fragrant spices.
Love cooking curries? Try these easy vegetarian curry recipes.
Ingredients
Method
1.Heat a 6-litre (24-cup) slow cooker on sear (medium) setting. Cook curry paste, stirring, for 5 minutes or until fragrant. Add onion, ginger, garlic, tomatoes, chickpeas, bay leaves and stock; stir to combine. Cook, covered, on low for 4 hours.
2.Stir in spinach to cooker; cook, covered, on high for 5 minutes or until wilted. Season to taste.
3.Serve curry topped with paneer and micro herbs, if using.
This recipe is suitable to freeze at the end of step 2 for up to 2 months. Stir in the spinach after reheating.
STOVETOP SWAP: Continue as directed using a large saucepan over medium heat for 25 minutes then increase heat to high before adding spinach to cook for 3 minutes or until wilted.
Note
