The Easiest Crock-Pot Coconut Curry

For the sauce:

13.5 fl oz can of coconut milk

3 tablespoons yellow curry powder

2 teaspoons cinnamon

2 teaspoons black pepper

Pinch of salt

1 to 1-1/2 cups water

3 tablespoons peanut butter (optional)

For the mix ins:

A block of tofu (crumbled)

*Recommended vegetables:

3 medium sized sweet potatoes

4 red potatoes

3 carrots

2 white onions

3 bell peppers

2 cups broccoli florets

Directions:

  1. In the crock-pot, add all sauce ingredients (1 cup of water if you’re using vegetables with higher water content or canned/frozen vegetables, 1-1/2 cups of water if you’re using starchier vegetables or mostly fresh vegetables).
  2. Mix well (you can turn on your crock-pot to low when you start to make the coconut milk easier to incorporate).
  3. Chop all root vegetables to roughly the same size, separating onion layers before adding to the crock-pot. Cut peppers approximately the same size as the onions.
  4. After adding all vegetables to the crock-pot, stir until vegetables are well coated with the sauce.
  5. Remove your block of tofu from the water and press against a plate to remove any excess moisture. Manually crumble tofu over the crock-pot and stir until distributed.
  6. Cook on low for 5-7 hours, leaving for longer if you used more root vegetables and/or cut larger pieces.

*Feel free to pick and choose whatever vegetables you like most and adjust the amounts used to compensate for what you add or subtract.

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