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!
- 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
- 1 – 2 tablespoons red curry paste, to taste
- 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
- 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. I used two packages of baked tofu this time.
** 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. (Dennis does though!)