1. Cook the Onions: Heat oil in a pan and sauté the onions over medium heat until golden brown.
2. Add the Paste: Stir in Shemin’s Curry Paste and cook for 1–2 minutes until fragrant.
3. Build the Base: Add the tomatoes and cook for another 2–3 minutes, stirring well.
4. Slow Cook: Transfer everything into the slow cooker. Add the cauliflower, peas, stock, and salt. Stir to coat.
5. Cook: Cover and cook on LOW for 5–6 hours or HIGH for 2–3 hours, until the cauliflower is tender.
6. Finish: Stir through Shemin’s Garam Masala before serving. Garnish with fresh coriander.

Tips

• Make it Creamier – Stir through a splash of coconut milk or a knob of butter before serving.
• Boost the Protein – Add a tin of drained chickpeas along with the cauliflower.
• Make Ahead – This curry keeps beautifully. Store in the fridge for up to 3 days or freeze in portions.
• For Meat Eaters – Add 400g diced chicken or lamb to the slow cooker at step 4 for a non-vegetarian version.
• Extra Greens – Stir in a few handfuls of spinach or kale 10 minutes before serving.
• Serve Ideas – Perfect with basmati rice, naan, or even as a filling for baked jacket potatoes.
• Shortcut Option – You can throw all the ingredients straight into the slow cooker and let it do its job, but for the best flavour it’s worth taking a few minutes to build the base layer by layer.