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Crockpot Vegetable Curry with Tofu

Alexis Joseph, MS, RD, LD
  • 270 minutes
  • Serves 4

INGREDIENTS

1 1/2 cups

Bell pepper

1

Eggplant, small

1 tbsp

Ginger, fresh

1

Onion, medium

3/4 cup

Peas

16 oz

Tofu, extra firm

1 14.5 ounce can

Coconut milk, lite

1/4 cup

Thai green curry paste

1 cup

Vegetable broth

1

Brown rice or quinoa

1 tbsp

Coconut sugar

1 tsp

Salt

1/2 tsp

Turmeric