Crockpot Tofu Red Curry
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.
Ingredient Variation: Using baby carrots cuts down on prep time, but if you don’t have them, just use peeled, chopped regular carrots.
Cookware used for this recipe — all under $20 (affiliate):
Crockpot Tofu Red Curry
Ingredients
- 1 Tablespoon of canola oil
- 12 ounces of extra-firm tofu, cut into 1⁄2-inch cubes and pressed to reduce excess water
- 3 cups of baby carrots, halved lengthwise
- 2 cups of peeled red or Yukon potatoes, chopped into bite-size pieces
- 2 medium yellow onions, diced
- 3 teaspoons of minced garlic (6 cloves)
- 1 inch of fresh ginger, peeled and minced
- 1 ¾ cups of water
- 1 cup of canned unsweetened coconut milk
- 1 ½ Tablespoons of red curry paste
- 1 cube of vegetable bouillon
- ½ teaspoon of 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
Nutrition
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Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
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