Serves 4
450g paneer cheese, chopped into cubes
2 onions, sliced
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
200g mushrooms, quartered
3 garlic cloves, crushed
1 x 3cm fresh ginger, piece peeled and grated
2 x 400g tomatoes, tins chopped
2 tsp smoked paprika
1½ tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
Salt and black pepper
60ml double cream
To serve:
Fresh coriander, chopped
Rice, naan or poppadoms
450g paneer cheese, chopped into cubes
2 onions, sliced
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
200g mushrooms, quartered
3 garlic cloves, crushed
1 x 3cm fresh ginger, piece peeled and grated
2 x 400g tomatoes, tins chopped
2 tsp smoked paprika
1½ tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
Salt and black pepper
60ml double cream
To serve:
Fresh coriander, chopped
Rice, naan or poppadoms
- In the bowl of a slow cooker, combine the paneer, onions, pepper, mushrooms, garlic, ginger, tomatoes and spices. Add a generous pinch of salt and pepper and stir to combine well.
- Cook on high for 3-4 hours, until the vegetables are soft.
- Just before serving, stir in the cream. Top with some fresh coriander and serve with rice, naan and/or poppadoms.
Per Serving: 552kcals, 46g fat (28.4g saturated), 23.7g carbs (10.6g sugars), 14.3g protein, 4.7g fibre, 0.389g sodium