PREP TIME: 20 MINUTES
COOK TIME: 4 TO 6 HOURS
SERVES: 6
INGREDIENTS:
• 1 package (400 grams) extra-firm tofu, drained
• 1 can light coconut milk
• 1-1⁄2 cups vegetable broth
• 1⁄4 cup Thai green curry paste
• 1⁄4 cup fish sauce
• 3 tbsp low-sodium tamari
• 1 tbsp honey
• 1 lemon (juice and zest)
• 1 (420 gram) can chickpeas, drained and rinsed
• 4 shallots, chopped
• 1 red pepper, sliced
• 1 small eggplant, thinly sliced
• 112 grams shitake mushrooms, sliced
• 1 package (280 grams) frozen chopped
spinach, unthawed
• 1⁄4 cup fresh basil
DIRECTIONS:
1. Place the drained tofu block between two large plates. Stack an unopened can on top of plate and press excess moisture out of the tofu for 15 to 20 minutes. Drain off the liquid and cut the tofu block into 1⁄2-inch cubes. Set aside.
2. Combine the coconut milk, broth, curry paste, fish sauce, tamari, honey, lemon juice and zest in a slow cooker and whisk to combine.
3. Add chickpeas, shallots, bell pepper, eggplant and mushrooms. Stir.
4. Add tofu and lay spinach block on top.
5. Cover and cook on low for four to six hours or until all veggies are tender. Stir to combine and garnish with basil.
Source: 150 Healthiest Slow Cooker Recipes on Earth by Jonny Bowden, PhD CNS and Jeannette Bessinger, CHHC
