Wednesday, August 14, 2013

Slow Cooker Coconut Tofu Curry (with Broccoli)


The other day I challenged Waffle to make a curry using up the tofu we had in the fridge.  She scoured the Internets and found this:

Slow Cooker Coconut Tofu Curry

Author/Source:

Regan @ Onceamonthmom.com

Ingredients:

Directions:

Blend all ingredients except tofu in a food processor. Pour into slow cooker and add tofu. Cook on low for 4-5 hours. 


Slow Cooker Coconut Tofu Curry

Author/Source:

Regan @ Onceamonthmom.com

Ingredients:

  • 8 ounces extra-firm tofu, cubed
  • 1 cup peeled onion, halved
  • 2 teaspoons peeled garlic
  • 2.5 cups green bell pepper, seeded and quartered
  • 1.5 teaspoons salt
  • 1 Tablespoon garam masala
  • 1 Tablespoon curry powder
  • 2 Tablespoons peanut butter
  • 10 ounces coconut milk
  • 8 ounces tomato paste
  • 3-4 cups frozen broccoli
  • fresh cilantro 

Directions:

Blend all ingredients except tofu in a food processor. Pour into slow cooker and add tofu. Cook on low for 4-5 hours. 

Notes:


We added fresh cilantro on top and served it with basalmati rice.  Waffle was unimpressed by this, but I really enjoyed it. I would eat it again.

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