Turns out my large slow cooker can handle even more food than I expected.
Admittedly, I pushed the limits here a bit with this creamed spinach ala slow cooker.
This is two pounds of spinach (that’s a lot of concentrated nutrition when all’s said and done); two large onions; 20 cloves of garlic; chili peppers; tomatoes; ginger; and spices. The recipe is for Curried Spinach from The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes.
Fortunately, it doesn’t take too long for the spinach to start to wilt down. After a go with the immersion blender, the bubbly mixture smooths up nicely.
And, as usual with these recipes, it’s especially good second day.
Recipe notes: If I had to do this over again, I’d opt for yellow onions instead of red. The red overpowered the dish a bit.
The cookbook author, Anupy Singla, touts the nutritional benefits of this dish – indicating there’s no need for the cream found in similar restaurant versions of this recipe. But I really enjoyed just a splash of heavy cream to finish off the dish to balance it off as a stand-alone meal. But it really is very good without the extra fat and calorie punch.
Also, I used frozen fried paneer instead of making my own. I’ve never been a huge paneer fan, but the frozen Swad fried paneer was really good.
Oh…and I discovered that my husband is not much of an Indian spinach fan. So, I’ll halve this recipe next time.
Virtual Farmgirl 