So when I lived in NYC, I was living in the hub of Indian culture. Some people called it Murray Hill, but really everyone refered to my specific street as Curry Hill. We lived on a street lined with Indian restaurants & shops. They were always packed full of tourists and residents day & night. Really, some of the best food & spices was at my fingertips at all times (best dang curry at 3am too)!
Needless to say, I found this recipe & was intrigued. Indian in a crockpot? Why not! I love anything in a crockpot & anything Indian screams my name too. So why not break out the crockpot already (it is October now) & throw a lil’ culture to the mix! Plus, what’s not to like about a meal that is packed with fiber (hello spinach), seasoned with an array of spices & you can dip bread into!
On to this Indian crockpot concoction…
- In a slow cooker add 1 can lite coconut milk, 1.5C tomato sauce & 3 defrosted packages of spinach
- For spices add 4 chopped garlic cloves, 3T minced ginger, 1T garam masala, 1T ground coriander, 1T ground cumin, 1t salt & 1/8t cayenne pepper – stir til all combined & cook on low for 3hours
- After 3hours, pour in Vitamix & add 1 package of fresh spinach – blend on high
- Pour back into crockpot, add 1 package of cubed tofu & cook on low for an additional hour
Serve with homemade naan, or prepackaged naan (I used a gf pizza dough mix & added a few extra spices into the dough)!Nutritional Info Per Cup (Serves 8C): 115 calories – 3.6 grams of fat – 9 carbs – 8.5 grams of protein
Continue reading for ingredient list & original recipe…