Cooked - Slow Cooker Curry With Tofu, Potatoes, Mushrooms And Rice

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Curry With Tofu, Potatoes, Mushrooms And Rice

8.0

4 cups vegetable broth

1 container of firm tofu (440 grams), drained, pressed and chopped into ½ inch cubes

2 cups potatoes, diced into cubes (2-3 medium potatoes)

1 cup uncooked brown rice

1 can coconut milk

1 cup mushrooms, diced (about 4 medium)

1 red or orange pepper, sliced

1 medium onion, diced

Zest and juice of ½ a lime

¼ cup of cashews or sliced almonds

5 cloves of garlic, diced

2 tablespoons of organic cornstarch mixed with 3 tablespoon cold water to make a slurry for thickening (optional- without it, liquid will be slightly thinner)

1 tablespoon ginger, grated

1 tablespoon Braggs Aminos or soy sauce

1 tablespoon + 1 teaspoon curry powder

2 teaspoons cumin powder

1 teaspoon garlic powder

1 teaspoon turmeric

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon cayenne pepper (or to taste)

Cilantro to garnish, optional

Plug in your slow cooker and set to '4 Hour High'.
Dice the onions and garlic. Add to the slow cooker.
Next chop the potatoes, red pepper and mushrooms and add. Pour in the veggie broth.
Drain the tofu, slice in half and press dry. Chop into ½ inch cubes. Add the tofu, uncooked brown rice, ginger, curry spice, Braggs aminos, cumin, turmeric, garlic powder, cayenne pepper and salt & pepper to the slow cooker.
Secure the lid and allow to cook for 3.5 hours.
Remove the slow cooker lid, add the juice and zest from half a lime, the can of coconut milk and the cornstarch/water mixture. (Make sure to mix the cornstarch and water together with a fork before adding).
Allow to cook for another half hour.
Remove and serve topping with some cashews or sliced almonds and cilantro if you wish.
Www.thevibrantveggie.com

Course🍽️Main Course

Diets🌱Vegan...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 82 weeks ago

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