- Prep Time 15 minutes
- Cooking Time 6 hours LOW or 3 hours HIGH
- Servings 4 - 6
Ingredients
1 tbsp light olive oil
4oz cilantro, chopped
4 oz spinach/mustard greens or fenugreek leaf *
2 inch piece ginger
3 large garlic cloves
1 green chili
3 tomatoes, halved
1/2 tsp salt
1/2 tsp turmeric
1 1/2 tsp coriander powder
2 medium potatoes, chopped into 1 inch pieces
8 oz chestnut mushrooms, chopped into 1 inch pieces
1/4 cup water
In a blender, put the cilantro, spinach, ginger, garlic, green chili, tomatoes, salt, turmeric, chili powder and coriander powder and blend to a rough consistency so that the mixture isn't a paste. You may need to pulse the blender to achieve this. * you can reserve some of the spinach to stir in before serving if you want a fresh taste.
Transfer this mixture into your slow cooker and stir in the potatoes, mushrooms and water.
Cover and cook on LOW for 6 hours or HIGH for 3 hours.