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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 128.8
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 113.8 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 6.2 g

View full nutritional breakdown of MAKEOVER: Slow Cooker Vegetable Curry with Tofu (by RAZELLA) calories by ingredient
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MAKEOVER: Slow Cooker Vegetable Curry with Tofu (by RAZELLA)

Submitted by: RAZELLA

View the original recipe for Slow Cooker Vegetable Curry

Introduction

Slow cookers arenít just for meat! This is a tasty, affordable one-pot vegetarian meal thatís filling and perfect for your slow cooker. Slow cookers arenít just for meat! This is a tasty, affordable one-pot vegetarian meal thatís filling and perfect for your slow cooker.
Number of Servings: 8

Ingredients

    1 tbsp canola oil
    4 medium carrots (about 2 cups), sliced
    1⁄4-inch thick
    1 onion, thinly sliced
    3 garlic cloves, peeled and thinly sliced
    2 tbsp curry powder
    1⁄2 tsp cayenne
    1⁄2 tsp turmeric
    4 to 5 Yukon Gold or red potatoes,
    quartered
    8 ounces fresh or frozen green beans
    3 cups canned chickpeas, drained and
    rinsed
    2 large tomatoes, diced (1 cup)
    2 cups vegetable stock
    1⁄2 cup light coconut milk
    1 14oz Package Tofu

Tips

I just saved this because we add Tofu to ours and didn't have any peas, saving for nutritional tracking purposes.


Directions

1. In a sautť pan, heat the oil until moderately
hot. Add the carrots, onion, and crumbled tofu and sautť for
3 to 4 minutes. Add the garlic, curry powder,
cayenne, and turmeric to the pan. Continue to
cook for 2 minutes more or until the spices become
fragrant.
2. Remove the vegetables from the pan and
transfer to a slow cooker. Add the potatoes,
green beans, chickpeas, tomatoes, and vegetable
stock to the slow cooker.
3. Set the slow cooker on low and cook for 5
1⁄2 hours. Add the peas and coconut milk and
cook for 15 minutes more.
Serving=1 cup






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