Indian-Style Vegetable Curry with Tofu

Ingredients

  • 1 pound red potatoes, cut into ½-inch pieces
  • 2 tablespoons grated ginger, divided
  • 1 tablespoon vegetable oil
  • 1 tablespoon curry powder
  • 1 tablespoon tomato paste
  • 4 cups vegetable broth
  • 14 ounces extra-firm tofu, cut into ½-inch pieces (we pressed and drained the tofu before cutting it into ½-inch pieces)
  • 2 tablespoons instant tapioca
  • 1 teaspoon salt (we used kosher salt)
  • Salt and pepper for seasoning (we used kosher salt and freshly ground black pepper)
  • 2 cups canned coconut milk
  • 2 cups frozen cut green beans
  • ¼ cup minced fresh cilantro

Directions

  1. Take a large microwavable bowl out and add to it the potatoes, 1 tablespoon ginger, oil, curry powder, and tomato paste (we chose to stir everything together). Place the potato mixture in the microwave to cook for 5 minutes or until the potatoes have softened, stirring occasionally*. Place the potato mixture in a 4 to 4 ½-qt. slow cooker. Add to the slow cooker the broth, tofu, tapioca, and the teaspoon of salt, stirring to combine. Put a lid on the slow cooker and cook until all the flavors have melded and the potatoes are tender, 4 to 5 hours on LOW or 3 to 4 hours on HIGH (we went with the LOW heat method).
  2. Once the flavors have melded and the potatoes are tender, microwave the coconut milk in a bowl until hot, roughly 2 minutes, stirring it into the curry afterwards. Stir in the green beans as well as the remaining ginger, allowing the curry to cook for an additional 5 minutes or until heated through (if the curry looks too thick, thin it out with some extra hot broth**). Stir in the cilantro and season the curry with pepper and any additional salt if you think it needs it. Serve immediately.

*We had to microwave the potatoes for 6 minutes on our 1200 watt microwave and we stirred them around after every minute.

**We didn’t think the curry looked too thick so we didn’t add any extra  broth.

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We really liked this dish ! The flavors are more subtle and it takes several spoonfuls before they start to build in your mouth. If you have an issue with the texture of tofu, we think you might be able to mask it as long as you eat the tofu with potatoes and/or green beans.

Recipe source unknown.

Hope you enjoy life !