This simple curry from my book The Super Easy Vegan Slow Cooker Cookbook is comforting and gently spiced. The sweet, mild flavors of this dish with its creamy coconut milk sauce make it a great “beginner’s curry.” If you’re not sure you love curry, give this one a try.
The sweet, mild flavors of this dish with its creamy coconut milk sauce make it a great “beginner’s curry.” If you’re not sure you love curry, give this one a try.
12ouncesof extra-firm tofu, cut into 1⁄2-inch cubes and pressed to reduce excess water
3cupsof baby carrots, halved lengthwise
2cupsof peeled red or Yukon potatoes, chopped into bite-size pieces
2mediumyellow onions, diced
3teaspoonsof minced garlic (6 cloves)
1inchof fresh ginger, peeled and minced
1 ¾cupsof water
1cupof canned unsweetened coconut milk
1 ½Tablespoonsof red curry paste
1cubeof vegetable bouillon
½teaspoonof salt
Cooked rice, for serving
Fresh cilantro, for garnish
Instructions
In a skillet over medium-high heat, heat the oil. Addthe tofu and brown until the edges are crisp, about5 minutes.
Combine the tofu, baby carrots, potatoes, onions,garlic, ginger, water, coconut milk, red curry paste,bouillon cube, and salt in a slow cooker; mix well.
Cover and cook on low for 6 to 8 hours or on high for3 to 4 hours.
Serve over rice and garnished with cilantro.
Notes
Using baby carrots cuts down on prep time, but if you don’t have them, just use peeled, chopped regular carrots.
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'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez
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