Curried vegetables offer healthy eaters the warmth and comfort we desire from our meals. Curry is a powerful and flavorful blend of spices, mainly turmeric and cumin. There is a mild version to a hot.
This recipe uses fried tofu, which sounds unhealthy, however tofu is one of view food items that retains very little oil after it is cooked. We fry it to give it a firmer texture. When it is added to the stew, it absorbs the curry flavor perfectly.
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
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
Pour 1/4 cup of oil into in skillet, when warm added tofu and brown.
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.
-Broth may be replaced with 2 cups of water and 2 teaspoons of vegetable soup a starter
-1/2 green and 1/2 red 1/4" wide and the length of the pepper may be used
-Cabbage can be added earlier for a longer cooking time.
Curry is know for it anti inflammatory properties, according to Live Strong (see article on benefits of curry).