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Slow-Cooker Tofu Curry

  • 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 -

Macheesmo Macheesmo
March 7, 2017

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

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
2
*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.

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