Hello my Crock Pot friends!
Once again, long time no see. It’s been a very busy fall/winter. I will be posting more in the near future because now that the holidays are over I’m going to be cooking more again — cooking for two in fact. Good lord, no, I am NOT preggers. I am co-habitating with my lovely partner, Marie, this month. She is joining me in Seattle while teaching a J term class online. She’s a vegetarian and I’m starting to move in that direction as well, so look for this blog to become more veg focused in the upcoming months. She’s an awesome cook and a lot more experimental than I am with cooking, so she is going to help me create some new awesome vegetarian recipes. You can also expect some sort of post about being non-heteronormative women in the kitchen when we finally get to that as well. It’s an important topic to us both and I want it to be good.
Alright, now that I’ve introduced what’s ahead, let’s get to what is now. Dinner. Delicious dinner.
Tonight we made an interesting vegetable curry with tofu dish that we want to share with you. It wasn’t a slam dunk recipe, but it was solid. It will make a few leftover lunches for me this week as well, which I am excited about.
Prep Time: 15 minutes
Cook Time: 4 hours, 0 minutes
- 1 pound of red potatoes, cut into 1/2 inch pieces
- 2 tablespoons of ginger, grated
- 1 tablespoon vegetable oil
- 1 tablespoon curry powder
- 1 tablespoon tomato paste
- 4 cups vegetable broth
- 14 ounces extra firm tofu, sliced into small cubes
- 2 tablespoons instant tapioca
- 1 teaspoon salt
- 1 pinch of pepper
- 2 cups canned coconut milk
- 2 cups frozen green beans
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon siracha (optional)
Microwave the potatoes, 1 tablespoon of ginger, curry powder, oil and tomato paste in a bowl for about 5-7 minutes until the potatoes are softened, stir occasionally. Transfer this mix into the Crock Pot. Open the tofu and drain the liquid. Place the tofu on a paper towel on a plate and slice it. Add the vegetable broth, tofu, tapioca and salt to the Crock Pot. Cover and cook on low for 4-5 hours or on high for 3-4 hours. Microwave the coconut milk in a bowl until hot (about 2 minutes) and stir it into the curry. Add the green beans, remaining ginger and let it cook for 10-15 minutes. Add the cilantro and season the curry with salt and pepper to taste. Add the siracha for a little extra zip. Serve with rice.
Review: We both liked this, but we spent a little time contemplating what was missing. My solution was the siracha. Marie thinks this would be better with tamarind or shitake mushrooms. It needs that fifth flavor – umami. If you’ve got either tamarind or shitake mushrooms, try it out and let us know.
This recipe was adapted from Slow Cooker Revolution Vol. 2.