Saag Paneer

Slow Cooker Saag Paneer

6 medium or 4 large garlic cloves, minced
3 Tbsp minced (or grated) ginger (can sub 1 t dried, if necessary)
3 medium yellow tomatoes, chopped
1 Tbsp garam masala
1 Tbsp ground coriander
1 Tbsp ground cumin
1 tsp sea salt
1/8 tsp cayenne pepper (if desired)
1 can low fat coconut milk
2 16 oz. bags frozen spinach (or 3 10 oz. boxes), thawed
1 bag fresh baby spinach
1 container of extra firm tofu, cubed into 1/2" squares

Place all ingredients except the fresh spinach and tofu into your slow cooker, stir well to combine, cover, and cook on low for 4 hours. Pulse with an immersion blender (or transfer to a regular blender in small batches), until everything is well mixed and slightly creamy. Add fresh spinach and tofu, and cook for another hour on low. Serve over fragrant rice (I like jasmine rice with a pinch of turmeric and cardamom), and enjoy!

Recipe originally from Healthy Girl's Kitchen
 

Eastern Pacific Rim Chowder

2 T olive oil
3 carrots, sliced
2 potatoes, cubed
2 onions, diced
2 celery stalks, sliced
2 T  ground cumin
2 T  ground coriander
1 t black pepper
3 dashes of sea salt
2 oz minced garlic (this is a lot of garlic to mince by hand, I cheat and get the pre-minced jar at the market)
4 oz sweet chili sauce
2 cans light coconut milk
1 oz Worcestershire sauce
1 bunch cilantro, chopped
Cooked seafood medley of your choice – we love crab legs (just half a crab is fine), shrimp (maybe 10-15 or so broken in half), and tilapia (half a filet roughly chopped)
Chop carrots, potatoes, onions, and celery. Heat oil in a large stock pot, add veggies, and saute until slightly softened. Add cumin, coriander, salt, pepper,  garlic, and just enough water to barely cover the vegetables. Simmer uncovered until vegetables are soft. Add sweet chili sauce, coconut milk,  and Worcestershire. Return to a boil, reduce heat, and simmer for 3 minutes to blend flavors. Add the cilantro and seafood right before you serve it up!

Annnnnd, enjoy :-)