slow cooker - vegetarian curry with tofu

Slow Cooker - Vegetarian Curry with Tofu

1 onion

1kg vegetables such as pumpkin, sweet potato, carrot, parsnip, beans, potato, broccoli, cauliflower

1 clove garlic

1 teaspoon minced chilli or 1 fresh long red chilli (optional)

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1/2 teaspoon garam marsala

1 star anise

2 teaspoons stock powder

1 teaspoon finely grated green ginger root

1 tin organic diced tomatoes

2 tablespoons organic tomato paste

2 tablespoons organic sweet chilli sauce

350g tofu, cut into 1.5cm cubes

200mL organic coconut milk

1/2 cup water

1 tablespoon cornflour

1. Peel the onion and vegetables (as appropriate) and cut into 2cm dices. Break cauliflower and/or broccoli (if using) into florets. Add garlic. Remove stalk end, seeds and membrane from chilli (if using) and chop finely. Place it all in the slow cooker.

2. Add the cumin, coriander, turmeric, garam marsala, star anise, stock powder, ginger, tomatoes, tomato paste, sweet chilli sauce, coconut milk and 1/2 cup water. Mix well.

3. Add the tofu and stir through carefully.

4. Place lid on cooker and cook for 4 hours on high or 8 hours on low.

5. When cooked, add the cornflour (mixed with a little water to form a paste) to thicken mixture.

6. Serve with organic brown rice.