Healthy slow time recipe with a red curry twist!

October 23, 2012 at 4:35 pm Leave a comment

Slow Cooker

Red Curry with

Cauliflower and Squash

 

by Lisa Turner | Delicious Living Oct. 12, 2012 VEGAN!

 

INGREDIENTS:

  1. 1 small head cauliflower, cored
  2. 1 medium butternut, acorn, or kabocha squash, peeled, seeded, and cubed
  3. 1 carrots, chopped
  4. 1 small onion, chopped
  5. 2 tablespoons minced fresh ginger
  6. 2 lemongrass bulbs, slightly smashed
  7. 1-2 tablespoons red curry paste
  8. 1 tablespoon natural cane sugar
  9. 1/4 teaspoon crushed red pepper flakes
  10. 1 14 oz. can coconut milk
  11. 2 1/2 cups low-sodium vegetable broth
  12. 1 pound frozen green beans, thawed
  13. 1 12 oz. package firm tofu, cubed (not silken)
  14. 1/2 cup chopped fresh basil 

     

    In the morning, take the green beans out of the freezer so they’re thawed when you get home. For added protein, stir in red lentils halfway through cooking time, or fold in cooked chickpeas at the end. Serve with warm garlic naan or basmati rice.

Directions:

  1. Cut cauliflower into large florets. Combine cauliflower, squash, carrots, onion, ginger, and lemongrass in a 4- to 5-quart slow cooker
  2. In a small bowl, combine curry paste, sugar, red pepper flakes, and a little coconut milk; stir until creamy, and add to pot. Add remaining coconut milk and broth; stir to mix. Cover and cook on high for 4–5 hours, or low for 6–7 hours, until vegetables are tender.
  3. During final 20 minutes of cooking, season with salt; add green beans and tofu. Cover and cook until beans and tofu are hot. Just before serving stir in fresh basil. Serve in shallow bowls.
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Entry filed under: Healthy Recipes.

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