Curried Vegetables

Ingredients

1 lb extra firm tofu textured and cubed (see tips)

1/4 cup of oil

1 bell pepper in 1/4" strips

1 medium red onion

3 carrots chopped  1" thick

6 to 12 small red potatoes quartered

1/2 cup (or more) cabbage  shredded coarsely

*2 cups vegetable broth

1 garlic clove crushed
1tbsp oil

2 1/2 tbsp of curry powder

1/4 cup coconut milk

1tsp Braggs liquid aminos

1 dash of black pepper

Crock Pot Instructions

Using the listed ingredient.

Layer as follows: add carrots and potatoes and then all other ingredients.

Cover and set crock pot on low.

Let cook for 4 to 6 hours or until carrots and potatoes are

Instructions

Pour 1/4 cup of oil into in skillet, when warm added tofu and brown.

Remove when light brown and place on a paper towel to drain excess oil.

In mediums sauce pan, heat oil and add onions, green peppers and garlic.

Stir with a wooden spoon and heat until the onions are clear.

Add carrots and potatoes stir. Let cook for about 1 minutes.

Add vegetable broth, curry powder, Braggs and black pepper.

Stir to mix the vegetable and cover and simmer until potatoes can be punctured with a fork (not soft).

Add tofu, cabbage, and coconut milk. Let simmer for 5 minutes.

Mix in well and simmer for another 2 to 3 minutes or until cabbage softens.

Adjust curry to your liking.
Serves 4.