Rating: 3.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Experiment with a variety of fresh vegetables in this vegetarian Madras curry. You can stir in spinach or Swiss chard during the last 30 minutes of cooking, if you like.

Recipe by Oxmoor House September 2012

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
6 servings (serving size: 1 1/2 cups curry, 1/2 cup rice, and 1 1/2 teaspoons cilantro)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 11 ingredients in a 4-quart electric slow cooker; stir well. Cover and cook on LOW for 5 1/2 hours or until vegetables are tender.

    Advertisement
  • Place tofu on several layers of paper towels; cover with additional paper towels. Press to absorb excess moisture; cut into 1/2-inch cubes.

  • Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add tofu; cook 8 to 10 minutes or until browned, turning with a spatula. Stir into vegetable mixture in slow cooker. Cover and cook on LOW for 30 minutes.

  • Spoon rice into bowls. Ladle curry evenly over rice. Sprinkle with cilantro and, if desired, black pepper.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

328 calories; fat 7g; saturated fat 1.4g; mono fat 2.5g; poly fat 2.8g; protein 12.8g; carbohydrates 53.8g; fiber 6.7g; iron 3.7mg; sodium 627mg; calcium 112mg.
Advertisement