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.

Step 1

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

Step 2

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.

Step 3

Cover and cook on low for 6 to 8 hours or on high for
3 to 4 hours.

Step 4

Serve over rice and garnished with cilantro.



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