Ingredient:
1 lb firm tofu, cubed
1 medium sweet onion, red pepper, yellow pepper finely chopped
3 cloves garlic, minced
2 inches fresh ginger, minced
2 cups sweet corn
1 tbsp garam masala
1/4 cup yellow curry paste
1 tsp kosher salt
1 can (15 oz) coconut milk
2 cups vegetable stock
1 (6-oz) can tomato paste
Basmati rice, for serving
Cilantro, for garnish
Method:
Cube tofu into 1/2-inch cubes and add to a medium or large slow cooker.
Roughly chop onion and peppers. Mince the garlic and ginger finer.
Add to slow cooker along with corn, spices, coconut milk, vegetable stock, and tomato paste.
Stir together. Cook curry on low heat for 5-6 hours, or on high heat for 3-4 hours.
Taste the curry and adjust spice levels to your liking. Serve over basmati rice garnished with fresh cilantro.
1 lb firm tofu, cubed
1 medium sweet onion, red pepper, yellow pepper finely chopped
3 cloves garlic, minced
2 inches fresh ginger, minced
2 cups sweet corn
1 tbsp garam masala
1/4 cup yellow curry paste
1 tsp kosher salt
1 can (15 oz) coconut milk
2 cups vegetable stock
1 (6-oz) can tomato paste
Basmati rice, for serving
Cilantro, for garnish
Method:
Cube tofu into 1/2-inch cubes and add to a medium or large slow cooker.
Roughly chop onion and peppers. Mince the garlic and ginger finer.
Add to slow cooker along with corn, spices, coconut milk, vegetable stock, and tomato paste.
Stir together. Cook curry on low heat for 5-6 hours, or on high heat for 3-4 hours.
Taste the curry and adjust spice levels to your liking. Serve over basmati rice garnished with fresh cilantro.
