Let your slow cooker do the work and come home to a deliciously flavorful tofu curry dinner.
When you think of curry, maybe you think of your favorite Indian restaurant with a large pot somewhere in the back that has been simmering for hours and hours. No doubt, it smells good.
Well, good news. You can make a restaurant quality curry in your slow cooker while you aren’t even home! Although you could use meat, I went for a totally vegan version for my Slow Cooker Tofu Curry. It’s also seriously delicious.
There isn’t much to this recipe since the slow cooker does all the work. The only thing I’ll say is try to make your ingredients somewhat uniform.
Start with your tofu in nice 1/2-inch cubes.
You’ll also want a lot of fresh veggies to keep the curry colorful and flavorful. I used a sweet onion, two peppers (red and yellow), sweet corn, and lots of garlic and ginger.
And guys, this is important. There’s no secret to this. Just toss everything in the slow cooker, including all the spices and liquids.
One note on the curry paste: I used a slightly more mild yellow curry paste. If you're using a spicy red curry paste, you might want to cut back the amount in the recipe. You can always add more later!
Stir this up well, cover it and let it cook away. You can cook it on high heat for 3-4 hours or on a lower heat for 5-6 hours.
It’ll make your house smell really good.
The tofu will firm up a bit to the perfect texture in the long cooking process.
You can serve this with flatbreads if you want, but I’m a basmati rice guy so I pile it on a big heap of of that and garnish with fresh cilantro.
Definitely make this dish, and I definitely won’t tell people you used the slow cooker!
Nick thinks the slow cooker is the best kitchen invention since the spoon! Check out his blog, Macheesmo, and follow him on his Tablespoon Profile.