Vegetable and Tofu Curry Dinner

Vegetable and Tofu Curry Dinner

This vegetarian fare is a filling dinner in a dish. Add chopped, cooked chicken if you prefer to have meat in the dish.

Ingredients:

• One 14 oz. can of coconut milk


• 2 teaspoon curry powder


• ¼ teaspoon of saffron


• 1 1/2 tbsp. cornstarch


• 1 tablespoon of fresh grated gingerroot, or 1 teaspoon of ginger powder


• 3 cups of fresh or frozen cauliflower florets


• 2 chopped potatoes


• 2 cups fresh, cut up carrots or baby carrots


• One onion, chopped


• 2 fresh garlic cloves, chopped


• One 15 oz. can of garbanzo beans rinsed and drained


• One small can of water chestnuts


• 1 block of tofu cut into bite sized chunks


• 1 small bag of frozen peas


• Rice

In the morning:

1. Pour the milk, curry powder, saffron, and cornstarch in a bowl and whisk until smooth.


2. Put next 8 ingredients into the crockpot.


3. Pour the coconut milk mixture over all. Stir well.


4. Cover and cook on low for 8 hours or on high for 3 1/2 hours.

30 minutes before dinner:

1. Add the tofu and peas to the crockpot. Stir gently. Cover and cook for the remaining 30 minutes.


2. Cook the rice according to the package directions. I use 1 part rice to 2 parts water.


3. Set the table while the rice is cooking.

Picture credit: Suzanne Pitner