Thai Coconut Curry with Vegetables and Tofu

These cool winter days make me want something warm and hearty for our dinner.
I came across a recipe for Thai Coconut Curry and adapted it to our tastes and made it vegetarian. I decided this would work very nicely with some tofu and coconut milk that I had in my pantry. We had some leftover broccoli and cauliflower stalks, already steamed that would work very well in this dish.
The best part was you put everything into a slow cooker and forget about it for several hours! Served with some Basmati rice makes a perfect meal. While this dish cooks the house smelled so amazing. You can make this dish with lots of 'heat' or just as much as your family can tolerate. Very adaptable...

Thai Coconut Curry with Vegetables and Tofu

Steamed broccoli and cauliflower

All the ingredients are added to the crockpot and are ready for cooking.

Onions and red and orange peppers sautéed and waiting to be added.

A few carrots added in.

Vegetarian Mushroom Oyster Sauce

Thai Coconut Curry smells and looks amazing.

THAI COCONUT CURRY with VEGETABLES and TOFU

1(14 oz.) can full fat coconut milk

1/4 cup peanut butter

2 Tablespoons red curry paste

2 Tablespoons vegetarian oyster sauce (teriyaki sauce works)

3 Tablespoons lime juice

2 Tablespoons brown sugar

4 cloves garlic, minced

1/2 cup vegetable broth

1/2 teaspoon ground ginger

1-3 teaspoons crushed red pepper flakes

1cup cauliflower and broccoli

1/2 cup carrots, shaved or diced

1 potato, diced

1 block Tofu, cubed

Grease crockpot or Dutch oven.

Whisk together sauce ingredients: coconut milk, peanut butter, red curry paste, vegetarian oyster sauce, lime juice, brown sugar, garlic, vegetable broth, ground ginger and crushed red pepper flakes directly in the crockpot.

Place tofu on top.

Spoon sauce of the tofu, so it is fully submerged.

Stir in the broccoli, cauliflower, potato and carrots.

Cook in crockpot on LOW for 4 hours

In a sauté pan, cook the red peppers and onions until caramelized, set aside. Add to the crockpot at the last 1/2 hour or stir in at the end.

Top with chopped cilantro, chopped peanuts and sliced green onions.

Serve over basmati rice.

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