crock pot curry vegetables and tofu

Name: crock pot curry vegetables and tofu Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Ingredients: zucchini chopped 1.5 cup; eggplant chopped 2 cup; yellow bell pepper chopped 1 whole; onion chopped 0.5 cup; chickpeas canned and drained 14oz can; 20 grape tomatoes halved and seeded (squished); tofu cut in 1 inch cubes 1 pkg=5 servings; (substitute paneer if you have it); cooking oil 2 tbsp; 8 serving jar of Korma curyy paste(or any style curry you'd like)

Minutes to Prepare: 20
Minutes to Cook: 5

Number of Servings: 8

Ingredients

zucchini, chopped 1.5 cupeggplant, chopped 2 cupyellow bell pepper, chopped 1 wholeonion, chopped 0.5 cupchickpeas, canned and drained 14oz can20 grape tomatoes, halved and seeded (squished)tofu cut in 1 inch cubes 1 pkg=5 servings(substitute paneer if you have it) cooking oil 2 tbsp8 serving jar of Korma curyy paste(or any style curry you'd like)

Directions

Turn crock pot on high.
Add drained chickpeas and slightly mash ( I use pastry cutter) to break open. Add 1/5 can of water. Cover.
Chop onion, place in heated large pan with oil to saute. Chop other vegetables into bite sized pieces. Add to pan. Cut tomatoes in half and squeeze a bit to remove seeds. Add to pan. Saute several minutes to heat and allow onion to become translucient.
Remove from heat and add to crock pot.
Add curry paste and tofu, blend with large spoon.
Cook about 5 hours or until vegetables are a bit mushy.
Season to taste. This is another work in progress and might need tweaked.
Can serve with rice if desired.

Serving Size:�8 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user OVERWORKEDJANET.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving