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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Shemin's Massaman Curry Paste

Shemin’s Massaman Curry Paste is made in small batches using fresh herbs, spices and our original family recipe. We combine Thai ingredients like lemongrass and galangal with warming spices including cloves, cinnamon and cardamom. It creates a rich, comforting curry with layers of flavour that develop as it cooks.

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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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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

How to make Slow Cooked Gobi Matar

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.

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WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

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This is the second order I have placed - the first was because I read a recommendation by James Martin. I usually make my own pastes but time constraints led…

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Love your various spice mixes, unfortunately my local supplier has stopped stocking your products, so having to order online Website and ordering was easy

Slow Cooked Gobi Matar

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