crock pot curry vegetables and tofu
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 166.2
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 168.2 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 4.0 g
- Protein: 8.0 g
View full nutritional breakdown of crock pot curry vegetables and tofu calories by ingredient
Introduction
Seasonal vegetables and tofu for protein. If you can make your own korma curry, please do. I added a jar of pre-made paste. I take lunch to work daily and eat this room temp or hot. Seasonal vegetables and tofu for protein. If you can make your own korma curry, please do. I added a jar of pre-made paste. I take lunch to work daily and eat this room temp or hot.Number of Servings: 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)
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.
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.