This set-it-and-forget-it curry stew is a great way to have a warm, healthy meal waiting for you after a long, tiring day.
This dish kicks the temperature up and helps melt the winter chill. It features Asian spices and flavors, inspired by dishes like Thai Tom Yom Soup and Vietnamese Pho—minus the high sodium content you’d find in restaurant versions. Spinach, peppers, tofu, chickpeas, potatoes, and tomatoes provide a variety of vitamins and minerals, and tofu is a great, lean source of protein. It’s also versatile: Make a few simple tweaks to customize it for you and your family. For example, if spicy isn’t your thing, just decrease or omit the cayenne pepper. You can also use chicken instead of tofu. And feel free to mix and match veggies, like peas, green beans, cauliflower, and carrots. Potatoes, chickpeas, and lentils also work well.
(1) While tofu is pressing, heat 1 tsp of olive oil in pan. Add onions and sauté until translucent, about 5 minutes. (2) Add garlic, 1 tsp salt, curry, ginger, and cayenne, and sauté 1 minute. Add to large slow cooker. (If you’re really short on time, you can omit this step and just add right to the crockpot and still achieve a great flavor.) (3) Add the rest of the ingredients except spinach, coconut milk, tofu, and lemon or lime wedges to the crockpot. Make sure to include other 1 tsp of salt. Turn on low for 6 hours or high for 4 hours. (4) Cube your tofu into small cubes and sauté in the pan on each side until golden. Put away in the refrigerator for later. (5) Thirty minutes before the crockpot is done, add tofu to the crockpot. Then let cook the remaining 30 minutes. (6) Five to 10 minutes before time is up, add baby spinach and light coconut milk. Serve in a bowl as-is or over cooked “riced” cauliflower with fresh-squeezed lime or lemon juice.
Per Serving – Calories: 393 | Total Carbs: 53g | Fiber: 10g | Protein: 21g | Total Fat: 12.3g | Sodium: 635mg
32 oz. extra-firm tofu, extra liquid squeezed out (cover with paper towels and press with a heavy book for 15 minutes)
1 tsp olive oil
1 large onion, diced
2 cloves of garlic, minced
2 tsp kosher salt, divided
2 T curry powder
1 tsp ginger paste (or 1-inch piece of fresh ginger, peeled and minced)
¼-1 tsp cayenne pepper (depending on desired heat level)
2 cups vegetable broth
2 medium (regular or sweet) potatoes, cubed
2 cans (15 oz) chickpeas, drained and rinsed
1 can (14.5 oz) diced tomatoes, drained
2 red bell peppers, diced
4 cups of baby spinach
1 can (14.5 oz) light coconut milk
Lemon or lime wedges