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Crockpot Vegetable Curry with Tofu + Giveaway!
Ingredients
  • 16oz extra firm tofu, drained and pressed
  • 1-14.5oz can lite coconut milk (or full fat)
  • 1 cup vegetable broth
  • ¼ cup Thai green curry paste (or red)
  • 1 tbsp fresh minced ginger
  • ½ tsp turmeric
  • 1 tsp salt
  • 1 tbsp coconut sugar
  • 1 medium onion, chopped
  • 1½ cups sliced bell pepper (I used frozen)
  • ¾ cup peas
  • 1 small eggplant, chopped
  • Brown rice or quinoa, for serving (optional)
Steps
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