Serves 6

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Ingredients

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2 pounds firm tofu, cubed

1 medium sweet onion, chopped

1 medium red pepper, chopped

1 medium yellow pepper, chopped

3 cloves garlic, minced

2 inches fresh ginger, minced

2 cups frozen peas

1 tablespoon garam masala

3 tbsp yellow curry paste

1 teaspoon kosher salt

1 cup coconut milk

1 cup pureed pumpkin

2 cups vegetable stock

1 (6-oz) can tomato paste

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Directions

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1. Cube tofu into 1/2-inch cubes and add to slow cooker.

2. Add remaining ingredients to the slow cooker and stir together.

3. Cook curry on low heat for 5-6 hours, or on high heat for 3-4 hours.

4. Taste and adjust spices if desired. Serve over cauliflower rice!

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Nutrition

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257 cals, 25g C, 18g P, 10g F

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Click here to dowloand the recipe.

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