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Slow Cooker Curry with Tofu and Veggies

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!

Course Main Course, Soup
Cuisine Thai
Yields 4 servings
Author Dianne

Ingredients

  • 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

Instructions

  1. Add all of the ingredients except the cashews and chili peppers to slow cooker.  Cook on low for 6 to 8 hours.

  2. Just before serving, mix the cashews and chili peppers into the curry.
  3. Serve over brown rice.

Recipe Notes

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.