Crockpot Tofu Red Curry

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.

– 1 Tbsp of canola oil – 12 oz of extra-firm tofu, cut into 1⁄2-inch cubes and pressed to reduce excess water – 3 C of baby carrots, halved lengthwise – 2 C of peeled red or Yukon potatoes, chopped into bite-size pieces – 2 medium yellow onions, diced – 3 tsp of minced garlic (6 cloves) – 1 inch of fresh ginger, peeled and minced – 1 3/4 C of water – 1 C of canned unsweetened coconut milk – 1 1/2 Tbsp of red curry paste – 1 cube of vegetable bouillon – 1/2 tsp of salt – Cooked rice, for serving – Fresh cilantro, for garnish


In a skillet over medium-high heat, heat the oil. Add the tofu and brown until the edges are crisp, about 5 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.