Slow Cooked Gobi Matar

Slow cooking brings out the very best in this classic Indian combination. Cauliflower becomes melt-in-the-mouth tender, peas add sweetness, and Shemin’s Curry Paste ties everything together into a rich and satisfying curry.

Total Time: 5–6 hours on low (hands-off cooking)
Serves: 4
Calories per Serving: Approx. 280 kcal

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Ingredients

1 medium cauliflower (about 600g), cut into florets

200g frozen peas

2 medium onions, finely chopped

2 tbsp Shemin’s Indian Massaman or Goan Curry Paste

2 medium tomatoes, chopped (or 1 x 400g tin chopped tomatoes)

200ml vegetable stock (or water)

1½ tsp Shemin’s Garam Masala

2 tbsp oil or ghee

Fresh coriander, to garnish

Salt, to taste

Method

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

Serves 4

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