Saag paneer in the crockpot

INGREDIENTS

• 2 bags frozen spinach (baby leaves = sweeter taste; adult leaves = earthier taste)
• 1 14 ounce block extra firm tofu
• 14 ounce can coconut milk
• 1.5 cups tomato sauce
• 3 tablespoons butter
• 1 yellow onion, diced
• 6 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 tablespoon garam masala
• 1 teaspoon coriander
• 1 teaspoon tumeric
• 1 teaspoon cumin
• 1 teaspoon mustard seed

PREPARATION

1. 1. Chop the onion, garlic, and ginger.
   2. Cube the paneer (or halloumi/tofu).
   3. Optional: place all of the ingredients except the paneer (or halloumi/tofu) in a blender or food processor set to "chop", and blend until you achieve the desired texture. If not everything fits, divide the ingredients across multiple batches and then stir the batches together in the slow cooker. Blending is extra helpful if using fresh spinach. 
   4. I simply put all ingredients except the tofu into the slow cooker, and set it on high a few minutes to thaw the spinach. Next time I may microwave it to defrost faster. I added 4oz water because it was not quite the texture I wanted, then added the tofu and mixed well. 
   5. Set the slow cooker on low for 4 hours.
   6. (If cooking with paneer or halloumi, add it to the slow cooker after the other ingredients have cooked for 3 hours so that the cheese only cooks for 1 hour with the other ingredients.)
   7. Serve with naan, rice, or your preferred carbohydrate.
   8. Adapted from:

https://www.epicurious.com/recipes/member/views/slow-cooker-saag-paneer-56d3207915dc71625d4da1b1