Slow-Cooked Tofu, Pumpkin & Cauliflower Curry
PREP TIME: 15 MINUTES
COOK TIME: 6-8 HOURS
INGREDIENTS
- 1 x 185 g jar Ayam’s Thai yellow curry paste
- 1 brown onion
- 450 g firm tofu
- 1 butternut pumpkin
- 1 head cauliflower
- 1 head broccoli or 1 cup beans (any green veg works)
- 2 large carrots
- 1 x can chickpeas
- 2 x 400 ml cans light coconut milk
- 2 x 270 ml cans light coconut cream (Ayam’s brand)
To Serve
- Steamed rice or quinoa
- Fresh coriander
- Natural yogurt
- Lemon juice
INSTRUCTIONS
1. Dice the pumpkin, carrots, cauliflower, and broccoli. Cut the tofu into cubes.
2. In a slow cooker, add all the vegetables except the broccoli, along with the tofu.
3. Stir in the curry paste, coconut milk, coconut cream, and chickpeas.
4. Cook on low for about 6 hours.
5. Add the broccoli (or beans) in the last hour of cooking.
6. Serve hot with rice, a dollop of yogurt, fresh coriander, and a squeeze of lemon juice.
NOTES
I made mine in the slow cooker because I was out all day, but you can just as easily cook it on the stove in about an hour.
