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Slow-Cooker Tofu Curry

Name: Slow-Cooker Tofu Curry
Prep time: 15 min
Total time: 6 h
Yield: 6
Ingredients: 1 lb firm tofu, cubed; 1 medium sweet onion, chopped; 1 medium red pepper, chopped; 1 medium yellow pepper, chopped; 3 cloves garlic, minced; 2 inches fresh ginger, minced; 2 cups sweet corn; 1 tablespoon garam masala; 1/4 cup yellow curry paste; 1 teaspoon kosher salt; 1 can (15 oz) coconut milk; 2 cups vegetable stock; 1 (6-oz) can tomato paste; Basmati rice, for serving; Cilantro, for garnish

2 Ratings

1 Comments

Prep 15 min
Total 6 hr 0 min
Servings 6

Need an easy vegetarian dinner idea? Let your slow cooker do the work and come home to this seriously delicious tofu curry. MORE+ LESS-

By Macheesmo

Updated March 7, 2017

Ingredients

lb firm tofu, cubed

medium sweet onion, chopped

medium red pepper, chopped

medium yellow pepper, chopped

cloves garlic, minced

inches fresh ginger, minced

cups sweet corn

tablespoon garam masala

1/4

cup yellow curry paste

teaspoon kosher salt

can (15 oz) coconut milk

cups vegetable stock

(6-oz) can tomato paste

Basmati rice, for serving

Cilantro, for garnish

Steps

Hide Images

1

Cube tofu into 1/2-inch cubes and add to a medium or large slow cooker.
2

Roughly chop onion and peppers. Mince the garlic and ginger finer.
3

Add to slow cooker along with corn, spices, coconut milk, vegetable stock, and tomato paste.
4

Stir together. Cook curry on low heat for 5-6 hours, or on high heat for 3-4 hours.
5

Taste the curry and adjust spice levels to your liking. Serve over basmati rice garnished with fresh cilantro.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 150

% Daily Value

Total Fat: 16g; 25%
Saturated Fat 12g 59% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 700mg; 29%
Potassium: 820mg; 23%
Total Carbohydrate: 28g; 9%
Dietary Fiber 5g 21% Sugars 11g
Protein: 10g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 45%; 45%
Calcium: 20%; 20%
Iron: 20%; 20%

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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! (And it’ll make your house smell really good.) 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 chopped ingredients somewhat uniformly sized. 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! Cook on high heat for 3-4 hours or on a lower heat for 5-6 hours. 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.