November Seasonal Ingredient- Slow Cooker Parsnip, Potato and Paneer Curry

I decided to try and make 2 dishes using one key ingredient that’s seasonal to this month, that being parsnips. I’ve seen that eating seasonal food is often better for you as it may be what your body is craving at that time of year (in the winter we crave warmer, stodgier foods when we spend more time outside in cold weather), so these seasonal foods can give you the vitamins and minerals that your body might need a bit extra of this time of year! 

This is something I just threw together with some leftover veg that I knew would make a really hearty curry! I never usually make something off-the-cuff; meaning I always follow a recipe…mainly because I can’t be trusted to make something and not mess it up, but not this time! This recipe is very easy, uses really basic ingredients, and makes enough for 4 meals. 


Serves 4 

 250g Parsnips, peeled and sliced 
10 Small Potatoes- peeled and quartered 
1 Onion, roughly chopped
3 tbsp Tumeric 
3 tbsp Medium Curry Powder 
2 tbsp Garam Masala 
1-inch Ginger
1 Clove Garlic 
1 Veg Stock Pot 
1x 400g Tin of Chopped Tomatoes 
3 bags of Boil-In-The-Bag Rice 
3 tbsp Double Cream 
250g Paneer, cubed 

Begin by adding your chopped potatoes and parsnips into the slow cooker (you don’t need to turn it on yet). Then add in your onion, garlic, and ginger.

Now pour over the chopped tomatoes and give it a quick stir around to combine. 

Next, get a jug and fill it with 800ml of boiling water, add in your veggie stock cube and whisk until it has completely dissolved.

Pour the stock into the slow cooker and add your turmeric, garam masala, and curry powder. If you have the time to set the slow cooker on low for 8-10 hours or you can just set it on high for 4-5 hours; I put mine on high. Then give it one final stir around so the spices have a chance to infuse with all the ingredients before leaving it for at least 3 hours. 

After 3 hours give it a stir and a taste, I found that mine was tasting very heavily of broth from the stock cube and not very curry-like from the spices so I just added a good sprinkle from each of the spices, stirred it up, and then left it again. 

When you get to 1 hour left, pour in your rice, and leave to cook for another 30 mins.

After 30 mins add in your double cream and take the lid off the slow cooker to allow the curry to thicken! 
Now we can prepare our paneer, I thought it would be a better idea to cook this separately and add to the curry when serving as I was worried it would melt in the slow cooker. 
Simply dice your paneer into even-sized blocks, then put in a pan with some vegetable oil and let it brown slightly (this should take between 5-7 minutes). 

Once your paneer has browned add a tbsp of each spice over the top of the blocks and flip them until they’re well coated. I like to add quite a lot of spices at this point so that they create a bit of a paste around the paneer and it has the best chance to soak up all those lovely spices! Leave this to cook until the paneer starts to go crispy. 

Now add your paneer to the plate and tuck in! 
This curry was delicious, flavourful, and just want you need after a chilly autumn walk. The spices within the slow cooker mixed so well together and got right into the potato and parsnips so each chunk had a lovely strong flavour! The paneer was a nice addition too as it added in that crunchy texture against the smooth/chewy food from the slow cooker. 

It only took about 20 minutes overall to prepare everything for the slow cooker and then another 15 to prepare and cook the paneer. This recipe is so easy to make and good with just about any vegetable! You could use other things besides potato and paneer or different spices besides the ones I used, it's so easy to re-create this both in this way and by making it your own too!

I hope you find the time to do this because trust me, you’ll be grateful when you get in from the cold and this is waiting for you! 

H x