SLOW COOKED TOFU VEGGIE CURRY
Prep time: 20 minutes
Cook time: 6 HOURS
INGREDIENTS
- 1 small brown onion
- 1 tbsp olive oil
- 1 jar yellow curry paste
- 2 cans of light coconut milk
- 1 can diced tomatoes
- 1 cup water
- 1 cup diced pumpkin
- 1 can mixed beans
- 1 packet firm tofu (450g)
- 2 cups frozen mixed veg
- 1 cup kale (optional or any leafy greens)
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 1 tsp vegetable stock paste
- Juice of 1/2 lime
- To serve Basmati rice, Coriander, Lime and
Greek yogurt
INSTRUCTIONS:
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In a pan, fry your onion in your oil
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Add in the curry paste and stir until fragrant
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Add the tofu and fry for a few minutes or until the paste coats the tofu
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Transfer to the slow cooker on low heat.
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Add the coconut milk, water, tomatoes, mixed beans, pumpkin, minced garlic and ginger, and stock paste.
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Let cook on low for 3-4 hours or until the pumpkin is soft.
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Add in the vegetables and let cook for another 2 hours on high.
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Once cooked or ready to eat squeeze half a lime and mix through.
NOTES:
You don't have to use a slow cooker if you don't, simply follow the same steps but cut the time in half. Let simmer after step 5 for 1 hour.
Add in the rest of your veggies and let simmer for 30-60 minutes.
