I’ve said it before and I’ll say it again: the slow cooker is a thing of beauty. I’ve had people tell me that slow cookers scare them, and that they’re afraid their house will burn down while they’re at work. I’ve never actually heard of anyone having a slow cooker fire in their house, so I really don’t think there’s anything to worry about. Temperatures on slow cookers vary between 170 and 200 degrees, and they’re actually safer than ovens and stovetops, because of the lower temperatures and closed lids. And I can’t emphasize enough how wonderful it is to come home to a hot cooked meal. And, bonus: there’s only one pot that needs to be washed after dinner!
Slow Cooker Curry is super easy to make!
This curry is extremely easy to make. I like to chop my vegetables the night before, so it’s all ready to go in the morning. (I’m just not a morning person.) If you’re worried that the onion will have too much of a bite, you can sauté it before adding it to your slow cooker. I just throw it in with the rest of the ingredients, and I don’t think it’s too pungent, though.
Any type of tofu will do in this recipe. If I’m pressed for time, I’ll use two packages of baked tofu, but if I have the time, I’ll dry fry extra firm tofu. Extra firm tofu right out of the package is fine, too – it’ll soak up all of the flavors in the curry.
Slow cooker curry is perfect for busy weeknights. I love having dinner ready for me at the end of a long work day!
Slow Cooker Curry with Tofu and Veggies
Too busy after work to make dinner? Place all of the ingredients for this Slow Cooker Curry with Tofu and Veggies in your crockpot before work, and dinner will be ready when you get home!
- 1 small red onion, chopped
- 1 garlic clove, minced
- 1/2 head cauliflower, chopped into bite sized pieces
- 1/2 green beans, cut into 1" segments
- 1 red bell pepper, chopped
- 1 lb firm tofu
- 1/2 teaspoon sea salt
- 2 tablespoons red curry paste
- 1 can light coconut milk
- 1 cup vegetable broth
- 1 tablespoon lime juice
- a few dried Thai red chili peppers, optional
- 1/2 cup cashews
- cooked brown rice for serving, optional
Add all of the ingredients except the cashews and chili peppers to slow cooker. Cook on low for 6 to 8 hours.
Just before serving, mix the cashews and chili peppers into the curry.
Serve over brown rice.
You can use drained firm tofu, fried tofu or baked tofu.
If you like really spicy food, you can add the chili peppers to the slow cooker at the beginning. I mix them in at the end for a bit of flavor, but they're really hot, so I never actually eat them.
If you enjoyed this Slow Cooker Curry, you may also like:
- Slow Cooker Seitan Stew
- Thai Green Curry with Green Beans and Sweet Potatoes
- Pumpkin Curry
- Spicy Lentil and Carrot Soup