Categories: crockpot, dinner, vegan

Ingredients

• 1 head cauliflower
• 1 cup frozen cut green beans
• 1 cup frozen peas
• 1/2 cup chopped yellow onion
• 2 tablespoons minced ginger
• 2 tablespoons red Thai curry paste
• 1 1/2 cups vegetable broth
• 1/2 cup coconut milk
• 1/4 cup fresh basil, shredded
• Salt to taste
• 1 pound extra firm tofu

Directions

1. Chop cauliflower into large florets and place in slow cooker. Add green beans, peas, onion, and ginger.

2. In a bowl, combine vegetable broth and curry paste, and stir until smooth. Pour over vegetables in slow cooker.

3. Cover and cook on high for 2 1/2 hours.

4. Stir in the coconut milk and shredded basil, and season to taste with salt or fish sauce.

5. Cube the tofu and place into serving bowls. Ladle hot curry over tofu to serve.

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