This easy and creamy Slow Cooker Indian Curry with Paneer, Cauliflower, and Peas is a nutritious and comforting meal. It’s quick to prepare and packed with flavor from spices like garam masala and curry paste. Customize with your favorite toppings, and enjoy it served over fragrant basmati rice for a complete dish!

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Recipe Ingredients

• 2 tbsp vegetable oil
• 1 brown onion, halved and thinly sliced
• 2 garlic cloves, crushed or finely chopped
• 1 tbsp finely grated fresh ginger
• 2 tsp garam masala
• 2 tbsp mild Indian curry paste (e.g., rogan josh)
• 1 small cauliflower (400–500 g / 14 oz–1 lb 2 oz), cut into small florets
• 200 g (7 oz) paneer, cubed
• 165 ml (5¼ fl oz) coconut milk (optional)
• 200 g (7 oz) frozen peas, thawed
• 2 tbsp seed crunch topping, toasted pepitas (pumpkin seeds), or cashew nuts (optional)
• Basmati rice, to serve

How To Make Slow Cooker Indian Curry With Paneer, Cauliflower And Peas

1. Prepare the base: Heat the vegetable oil in the insert pan of a slow cooker or a medium frying pan over medium heat. Sauté the onion, garlic, and ginger for 5 minutes.
2. Add spices: Stir in the garam masala and curry paste, cooking for 2 minutes until fragrant.
3. Deglaze the pan: Remove from heat and add 250 ml (9 fl oz / 1 cup) of water, scraping up any browned bits from the base. Transfer this mixture to the slow cooker.
4. Cook cauliflower: Add the cauliflower to the slow cooker. Season with salt and pepper, and cook on low for 2 hours.
5. Add paneer and coconut milk: Stir in the paneer and coconut milk (if using), and cook for 1 hour more.
6. Finish with peas: Mix in the peas and cook for another 15 minutes while preparing the rice.
7. Serve: Spoon the curry over cooked basmati rice. Top with seed crunch, pepitas, or cashews if desired.

Recipe Tips

• Don’t skip the sautéing step: Cooking the onion, garlic, and ginger before adding spices helps bring out their flavors and makes the curry taste richer.
• Check the texture of the cauliflower: If you prefer softer cauliflower, cook for an extra 30 minutes. For firmer pieces, stick to the 2 hours.
• Use full-fat coconut milk for creaminess: It adds a rich texture and flavor. Light coconut milk will make the curry thinner.
• Adjust spice levels to your taste: Reduce the curry paste amount if you like it milder. For more heat, add a pinch of chili flakes.
• Toast the paneer for extra flavor: Lightly frying the cubes before adding them to the curry will give them a golden, crispy texture that enhances the taste.

Recipe FAQs and Variations

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