1 (12-ounce) package extra-firm tofu, cut into 1/2-inch cubes and pressed to drain water
3 cups baby carrots, halved lengthwise
2 cups peeled red or Yukon potatoes, chopped into bite-size pieces
2 medium yellow onion, diced
3 teaspoons minced garlic (6 cloves)
1 (1-inch) piece fresh ginger, peeled and minced
1 3/4 cups water
1 cup canned unsweetened coconut milk
1 1/2 tablespoons red curry paste
1 vegetable bouillon cube
1/2 teaspoon salt
Cooked rice, for serving
Fresh cilantro, for garnish
Pour the oil into a large skillet, setting the skillet over medium-high heat. Once the oil’s hot, carefully add the tofu in and let it cook for 5 minutes or until the edges look crisp, turning occasionally during that time.
Take a 4-quart slow cooker out and add the following ingredients to it, stirring to make sure everything’s mixed together: tofu, baby carrots, potatoes, onions, garlic, ginger, water, coconut milk, red curry paste, bouillon cube and salt.
Put the lid on your slow cooker and either cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Serve the curry over rice and garnish with cilantro.
We love curry but this was disappointing. The vegetables looked drained of color and even though there were multiple big flavors that went into this, the finished dish just didn’t have a lot of flavor. The one upside to this was that this was a cheap dish to make ! If you just need something to help make your money stretch a little more and don’t care much about flavor than this is perfect for you !
We got this recipe from “The Super Easy Vegan Slow Cooker Cookbook”.
We weren’t paid in any form to mention “The Super Easy Vegan Slow Cooker Cookbook”.
2 cups red lentils (we rinsed our lentils after measuring out 2 cups worth)
3 Tbsp. green curry paste (such as Thai Kitchen) (we used Thai Kitchen brand)
6 cloves chopped garlic
2 Tbsp. soy sauce (we used reduced-sodium soy sauce)
2 Tbsp. chopped ginger
2 tsp. sugar
1/8 tsp. cayenne (we used ¼ tsp.)
2 cups water
1 ½ cups carrot juice
1 cup halved yellow cherry tomatoes
1 cup coconut milk (we used full-fat coconut milk)
¼ cup chopped cilantro
4 cups cooked jasmine rice (we used brown jasmine rice)
Lime wedges, for serving
Take a slow cooker out (we used our 4 qt. slow cooker) and spray the inside of it with the nonstick cooking spray. Add the following ingredients to the slow cooker, stirring to combine: lentils, onions, green curry paste, garlic, soy sauce, ginger, sugar, cayenne, water, carrot juice, and yellow tomatoes. Put the lid on the slow cooker and cook for 3 hours on HIGH. Stir in the coconut milk and cilantro, serving the curry over the rice with lime wedges on the side.
This was such a warming dish to enjoy ! We tried a bite of this before the coconut milk was added in and you could tell there was a definite spiciness to it. Once the coconut milk was mixed in though and the curry was served over rice, the heat just became a nice background note. The tomatoes were so tender by the end of the cook time that they practically just melt in your mouth as soon as you bite into them. We couldn’t taste the cilantro but it did add a nice pop of color to the dish. The dish tastes good on its own but the lime juice makes it even better. Overall this is a warm, comforting dish we’d be happy to eat again, especially on a cold day !
This recipe came from Family Circle.
We weren’t paid in any form to promote Thai Kitchen or Family Circle.
2 ½ cups vegetable broth (we used Swanson’s organic vegetable broth)
2 Tbsp. reduced-sodium soy sauce or tamari (we used reduced-sodium soy sauce)
2 Tbsp. pure maple syrup
2 Tbsp. tomato paste
¾ lb. Yukon gold potatoes, cut into ¾-inch pieces (2 ½ cups)
1 large carrot, sliced diagonally ¼-inch thick (we used 2 medium)
4 cups large (1 x 2-inch) cauliflower florets (we cut them into bite-size pieces)
1 (15-oz.) can chickpeas, rinsed & drained
1 cup (from a 13.5-oz. can) coconut milk (we used regular, not lite coconut milk)
¼ cup chopped fresh cilantro, plus more for garnish
½ cup frozen peas (we used ¾ cup)
Salt to taste
Cooked basmati rice (we used brown basmati rice), for serving
Sriracha, for serving (optional)
Take a heavy 4-quart pot out and pour the coconut oil in, setting the heat to medium. Once the oil’s melted and hot, add in the onion and stir frequently for 5 to 7 minutes or until the onion’s lightly browned. Toss in the ginger and garlic, stirring constantly for 30 seconds or until they’re fragrant. Now add in the following ingredients, stirring to combine: curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste*.
Add the potatoes and carrots to the pot, putting a lid on afterwards and just waiting for it to come to a boil. Once boiling, turn the heat down so it’s just at a simmer and cook for 10 minutes or until the potatoes are tender. Mix in the cauliflower, chickpeas, coconut milk and the ¼ cup cilantro. Once the curry is at a simmer again, leave the lid slightly ajar and cook for 5 to 7 minutes or until the cauliflower is tender. Gently stir in the peas and cook for another minute, just to get the peas heated through. Take the pot off the heat and season with salt to taste. Serve the curry with the rice, adding cilantro to garnish on individual portions and serving with sriracha if the curry isn’t spicy enough for you.
Serves 6 (1 2/3 cup per serving).
*The tomato paste may not break down completely when you mix everything together but it will as it gets heated through.
We like the level of heat this has on its own but that heat will get cut down a little by the rice once they’re eaten together. This was a very filling dish thanks to the combination of chickpeas, potatoes and the “meatiness” of the cauliflower as well. Hope you’ll like it as much as we did !
1 (14-oz.) can coconut milk (we used a regular can of ThaiKitchen coconut milk)
Chopped fresh cilantro for garnish
Preheat your oven to 450 degrees.
Take a small bowl out and mix the coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne together in it. Place the cauliflower in a large mixing bowl, pouring one tablespoon of oil over the cauliflower afterwards, tossing to coat. Add one tablespoon of the spice mixture in with the cauliflower, tossing to coat again. Line a rimmed baking sheet with aluminum foil, spreading the cauliflower out in a single layer over the lined baking sheet afterwards. Place the sheet in the oven for 15 to 20 minutes or until the cauliflower looks browned around the edges.
While the cauliflower’s roasting, take a large pot out and pour the remaining oil into it, setting the heat to medium-high afterwards. Once the oil’s hot, toss in the carrot and onion, stirring frequently for 3 to 4 minutes or until they start to brown. Turn the heat down to medium and continue to stir frequently for an additional 3 to 4 minutes or until the onion has softened. Add in the ginger, chile, garlic and remaining spice mixture, stirring constantly for one minute.
Pour the tomato sauce into the pot, scraping up any browned bits and then letting it simmer for an additional minute afterwards. Add in the broth, potatoes, sweet potatoes, lime zest and lime juice, stirring to combine. Put the lid on the pot and bring the dish up to a boil, turning the heat up to high if necessary. Once boiling, turn the heat down so the soup is at a gentle simmer and let it cook (only partially covered now) for 35 to 40 minutes or until the vegetables are tender, stirring now and then during that time.
Add the coconut milk and roasted cauliflower to the soup, stirring to combine. Return the dish to a simmer just long enough for everything to get heated through. You can garnish your individual portion with cilantro and chiles if you’d like.
Serves 8 (about 1 ½ cups per serving)
This soup is a brand new favorite of ours ! The spice mixture was so fantastic on the cauliflower that we’re going to make another batch of the spice mix just to see how good it tastes on other roasted vegetables, possibly creating new delicious side dishes ! The heat in this soup gets balanced so well with the other ingredients. There’s some acidity from the tomato sauce and lime but it’s more of a background flavor. All the flavors are just so well balanced. The coconut milk and tomato sauce gave the soup a silky texture. The potatoes and cauliflower give a hearty feel to the soup that will leave you feeling full. This is a great meal to have during cold weather but it tastes so good that you might find yourself fixing it during the summer as well !
Recipe source unknown.
We weren’t paid in any form to promote Colavita, Hunt’s, Swanson’s, or ThaiKitchen.
1 Tbsp. olive oil (we used extra-virgin olive oil)
1 cup diced peeled sweet potato
1 cup small cauliflower florets
¼ cup thinly sliced yellow onion
2 tsp. Madras curry powder
½ cup organic vegetable broth (such as Swanson)
½ tsp. salt, divided (we used table salt)
1 (15-oz.) can unsalted chickpeas, rinsed and drained (we used regular chickpeas)
1 (14.5-oz.) can unsalted diced tomatoes, undrained (we used a regular can of diced tomatoes)
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben’s) (we cooked up a pot of brown rice)
½ cup plain 2% reduced-fat Greek yogurt (we used whole-fat Greek yogurt)
¼ cup unsalted cashews
2 Tbsp. chopped fresh cilantro
Pour the oil into a large nonstick skillet, setting the heat to medium-high. Once the oil’s hot, add in the sweet potato, stirring now and then for 3 minutes. Turn the heat down to medium and add the cauliflower into the skillet as well as the onion and curry powder. Stir the mixture continuously for one minute before stirring in the broth, ¼ teaspoon salt, chickpeas and tomatoes, waiting for the dish to come to a boil afterwards. Once boiling, put a lid on the skillet and turn the heat down low enough for it to just simmer. Let it simmer for 10 minutes or until the vegetables are tender, stirring now and then during that time.
While the curry is simmering, cook the rice according to the directions on the package they’re in. Take the cooked rice and place it in a mixing bowl, adding in the last ¼ teaspoon of salt, stirring to combine. Once the vegetables are tender, split the rice evenly between 4 bowls, topping it with the curry vegetable mixture, yogurt, cashews, and the cilantro.
This is a wonderful comforting dish to enjoy ! This curry stands on its own but you can choose to add on the toppings and have another layer of flavor and textures. The yogurt does add a creamy texture to the dish but the curry is great without it and omitting the yogurt makes this a vegan curry !
We got this recipe from Cooking Light.
We weren’t paid in any form to promote Swanson, Uncle Ben’s, or Cooking Light.
1 can (15 oz.) crushed tomatoes (we used an entire 28 oz. can of Hunt’s crushed tomatoes)
2 can (15 oz. each) chickpeas, rinsed and drained
1 large baking potato, peeled and cut into ¾-in. cubes
2 ½ cups vegetable stock
1 Tbsp. lime juice
Chopped fresh cilantro
Hot cooked rice (we used brown rice)
Sliced red onion, optional
Lime wedges, optional
Take a large skillet and pour the oil in, setting the heat to medium-high. Add the onion in, stirring constantly for 2-4 minutes or until it’s tender. Toss in the garlic, ginger, and dry seasonings, continuing to stir for an additional minute before adding in the tomatoes, stirring just long enough to combine. Place the skillet mixture in a 3- or 4-qt. slow cooker.
Add the chickpeas, potato and stock into the slow cooker, stirring to combine. Put the lid on the slow cooker and let it cook on LOW for 6-8 hours or until the potato’s tender and the flavors taste like they’ve blended (we cooked ours for 8 hours).
Stir in the lime juice and sprinkle the cilantro on afterwards. Serve the curry over rice, topping it with the red onion slices and lime wedges on the side (if you’re using them).
This is a tasty, filling dish to enjoy ! The dish tastes good on it’s own but it’s even better with the red onion slices. The onion slices bring a crunchy texture that’d be missing otherwise and adds a nice sharpness to the dish.
This recipe came from Taste of Home.
We weren’t paid in any form to promote Hunt’s or Taste of Home.
1 lb. peeled, deveined shrimp (we used a 20 oz. bag of extra-large shrimp)
1 can (14 oz.) coconut milk
5 oz. baby spinach
1 Tbsp. fish sauce
Take a pot out and pour the oil into it, setting the heat to medium. Once the oil’s hot, add in the bell pepper, shallot and curry paste, stirring frequently for 3 minutes. Now mix in the shrimp, coconut milk, spinach and fish sauce, continuing to stir frequently for 5 minutes. Serve the shrimp mixture with the rice and lime wedges.
We think this is a tasty dish that only gets better if you squeeze a couple of lime wedges over your own individual portion !
We found this recipe in a Rachael Ray magazine.
We weren’t paid in any form to promote Rachael Ray magazine.