Scale

2 cups cottage cheese

1 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1½ tbsp garam masala

1 tsp paprika

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric

1/2 tsp chili powder (adjust to taste)

1 (15 oz) can crushed tomatoes

1/2 cup heavy cream or coconut milk

Salt, to taste

Optional add-ins:

Chickpeas

Bell peppers

Spinach

For serving:

Cooked basmati rice

Naan

Fresh cilantro

1. Blend cottage cheese until completely smooth and creamy; set aside.

2. Add olive oil, onion, garlic, ginger, spices, crushed tomatoes, and salt to the crockpot.

3. Stir well to combine.

4. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours.

5. Stir in blended cottage cheese and cream or coconut milk.

6. Add optional vegetables if using.

7. Cover and cook an additional 20–30 minutes until heated through.

8. Taste and adjust seasoning.

9. Serve warm over rice or with naan, garnished with cilantro.

• Blending cottage cheese is key for a silky sauce.

• Coconut milk makes it dairy-free except for the cottage cheese.

• Leftovers taste even better the next day.

Keywords: cottage cheese tikka masala, slow cooker tikka masala, high protein curry