Tofu Curry
From 25 Slow Cooker Recipes.
Source and licence
From 25 Slow Cooker Recipes, character 11152 of the text, digitised by the Internet Archive: https://archive.org/details/25-slow-cooker-recipes
Read the original http://creativecommons.org/publicdomain/mark/1.0/
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 yellow pepper
- 1 red pepper
- 1 sweet onion
- 2 ginger
- 1 tsp low salt
Method
- 500g tofu (firm;
- cubed) 350g sweet corn 450ml coconut milk 60g curry paste 500ml vegetable stock 180g tomato paste (canned) 1 yellow pepper (chopped) 1 red pepper (chopped) 1 sweet onion (chopped) 3 garlic cloves (minced) 2 ginger (minced) 1 tbsp garam masala 1 tsp low salt Cilantro (for garnishing) Method: 1.Start by cutting the tofu into % inch/1.5cm cubes and add it to a large slow cooker.
- 2.Next add the chopped onion, peppers;
- ginger and garlic to the slow cooker as well followed by the corn, vegetable stock, tomato paste, coconut milk and spices.
- 3.Stir well!
- Then cover and allow the curry to cook on high heat for approximately 3 to 4 hours.