We are Indian food lovers over here, and as such, are always looking for fabulous recipes to add to our repertoire with rich, authentic tastes. Many, MANY recipes have not made the cut, but this one, my friends, is a winner! Huge bonus points for being a crock pot wonder! If you're a carnivore - you can easily add grilled chicken or lamb to the recipe, in place of the tofu.
Serve this over rice, with a side of naan, and you're taste buds will dance and sing - Bollywood style ;-)!
Slow Cooker Saag Paneer
3 Tbsp minced (or grated) ginger (can sub 1 t ground ginger if needed)
3 large yellow tomatoes, chopped
1 Tbsp garam masala
1 Tbsp ground coriander
1 Tbsp ground cumin
1 tsp sea salt
1/8 tsp cayenne pepper (if you like heat!)
1 can low fat coconut milk
2 16 oz. bags frozen spinach (or 3 10 oz. boxes), thawed
1 bag fresh baby spinach
1 package extra firm tofu
Place all ingredients except the fresh spinach and tofu into your crockpot, stir well to combine, cover and cook on low for 4 hours. Pulse with an immersion blender (or transfer to a regular blender in small batches), until everything is well mixed and slightly creamy. Add fresh spinach and tofu, and cook for another hour on low. Serve over fragrant rice (I like jasmine rice with a pinch of turmeric and cardamom), and enjoy!
Recipe from Healthy Girl's Kitchen
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