Ingredients

The following ingredients have 2 Servings
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Instruction

  • <p>1. Start by roasting all the spices and the dried chilli in a dry frying pan over a medium heat until the mustard seeds start to pop and they all smell very aromatic. Make sure they don’t burn or they will become bitter, so keep a beady eye on them. Take off the heat immediately. Crush lightly using a pestle and mortar.</p> <p>2. Add the chopped tomatoes to the slow-cooker crock and purée them using a hand blender so they are very smooth. Add the water and the coconut milk along with the toasted spices.</p> <p>3. Peel the sweet potatoes and cube into 4cm chunks. Add to the slow cooker with the onion and garlic.</p> <p>4. Put the lid on the slow cooker and cook on low for 6–7 hours. About 20 minutes before you are ready to eat, add the spinach and the cubed paneer. Stir well and put the lid back on for 20–30 minutes to heat through and allow the cheese to soak up the flavours. Serve with rice or naan breads.</p>