How To Make Vegetarian Slow Cooker Coconut Curry Recipe
A flavorful, creamy curry with vegetables and tofu cooked in coconut milk, perfect for a cozy dinner.
Preparation: 20 minutes
Cooking: 4 hours
Total: 4 hours 20 minutes
Serves:
Ingredients
- 1 can of coconut milk
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves of garlic, minced
- 1 tbsp of fresh ginger, grated
- 1 tbsp of curry powder
- 1 tsp of turmeric
- 1 tsp of salt
- 1 block of firm tofu, cut into cubes
- 1 cup of frozen peas
- 2 cups of cooked rice, for serving
- Fresh cilantro, for garnish
Instructions
-
In a slow cooker, combine coconut milk, bell pepper, onion, garlic, ginger, curry powder, turmeric, and salt. Stir well.
-
Add in tofu and frozen peas, stir again.
-
Cover and cook on low for 4 hours.
-
Serve over rice, and garnish with fresh cilantro.
Nutrition
- Calories : 363kcal
- Total Fat : 23g
- Saturated Fat : 14g
- Cholesterol : 0mg
- Sodium : 662mg
- Total Carbohydrates : 28g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 15g
Want to share your experience making this delicious Vegetarian Slow Cooker Coconut Curry Recipe? Join the discussion in the Recipe Sharing forum and let us know how it turned out!
Was this page helpful?
Submit Your Own Recipe
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Comments