Indian-Style Vegetable Curry with Tofu
Serves 6
Cooking Time 4 to 5 hours on Low or 3 to 4 hours on High
Slow Cooker Size 5½ to 7 Quarts
WHY THIS RECIPE WORKS: Curries are especially well suited to the slow cooker. When the ingredients have
the opportunity to cook for hours, the flavors meld and the result is a bold-tasting
dish with complexity. And though many curries rely on chicken or shrimp for their
centerpiece, swapping in tofu ensured an equally satisfying curry—plus, the tofu didn’t
require any extra prep. For a flavor-packed dish, we included a full tablespoon of
curry powder and a whopping 2 tablespoons of grated fresh ginger. Blooming the curry
and half of the ginger in the microwave (we added the rest later for a zingy punch)
helped to intensify their flavors. For more savory depth, we included tomato paste;
cubed red potatoes contributed heartiness. Precut frozen green beans added bulk and
needed zero prep. For a rich, velvety sauce, we stirred in 2 cups of coconut milk;
heating it and adding it toward the end of cooking prevented it from cooling down
our curry and preserved its flavor. Finally, minced cilantro offered a touch of color
and freshness. You can use firm tofu here if desired, but do not substitute silken,
soft, or medium-firm tofu; these varieties will break down during cooking. Serve over
rice. See the sidebar that follows the recipe.
|
1 |
pound red potatoes, cut into ½-inch pieces |
|
2 |
tablespoons grated ginger |
|
1 |
tablespoon vegetable oil |
|
1 |
tablespoon curry powder |
|
1 |
tablespoon tomato paste |
|
4 |
cups vegetable broth |
|
14 |
ounces extra-firm tofu, cut into ½-inch pieces |
|
2 |
tablespoons instant tapioca |
|
|
Salt and pepper |
|
2 |
cups canned coconut milk |
|
2 |
cups frozen cut green beans |
|
¼ |
cup minced fresh cilantro |
1. Microwave potatoes, 1 tablespoon ginger, oil, curry powder, and tomato paste in bowl, stirring occasionally, until potatoes are softened, about 5 minutes; transfer to slow cooker. Stir in broth, tofu, tapioca, and 1 teaspoon salt. Cover and cook until flavors meld and potatoes are tender, 4 to 5 hours on low or 3 to 4 hours on high.
2. Microwave coconut milk in bowl until hot, about 2 minutes; stir into curry. Stir in green beans and remaining 1 tablespoon ginger and let sit until heated through, about 5 minutes. (Adjust curry consistency with extra hot broth as needed.) Stir in cilantro and season with salt and pepper to taste. Serve.