14 ounces extra-firm tofu, cut into ½-inch pieces (we pressed and drained the tofu before cutting it into ½-inch pieces)
2 tablespoons instant tapioca
1 teaspoon salt (we used kosher salt)
Salt and pepper for seasoning (we used kosher salt and freshly ground black pepper)
2 cups canned coconut milk
2 cups frozen cut green beans
¼ cup minced fresh cilantro
Take a large microwavable bowl out and add to it the potatoes, 1 tablespoon ginger, oil, curry powder, and tomato paste (we chose to stir everything together). Place the potato mixture in the microwave to cook for 5 minutes or until the potatoes have softened, stirring occasionally*. Place the potato mixture in a 4 to 4 ½-qt. slow cooker. Add to the slow cooker the broth, tofu, tapioca, and the teaspoon of salt, stirring to combine. Put a lid on the slow cooker and cook until all the flavors have melded and the potatoes are tender, 4 to 5 hours on LOW or 3 to 4 hours on HIGH (we went with the LOW heat method).
Once the flavors have melded and the potatoes are tender, microwave the coconut milk in a bowl until hot, roughly 2 minutes, stirring it into the curry afterwards. Stir in the green beans as well as the remaining ginger, allowing the curry to cook for an additional 5 minutes or until heated through (if the curry looks too thick, thin it out with some extra hot broth**). Stir in the cilantro and season the curry with pepper and any additional salt if you think it needs it. Serve immediately.
*We had to microwave the potatoes for 6 minutes in our 1200 watt microwave and we stirred them around after every minute.
**We didn’t think the curry looked too thick so we didn’t add any extra broth.
We really liked this dish ! The flavors are more subtle and it takes several spoonfuls before they start to build in your mouth. If you have an issue with the texture of tofu, we think you might be able to mask it as long as you eat the tofu with potatoes and/or green beans.
1 ½ lbs. extra-firm tofu (we used two packages of extra-firm tofu)
2 Tbsp. vegetable oil
1/3 cup smooth peanut butter
3 Tbsp. low-sodium soy sauce
3 Tbsp. unseasoned rice vinegar
Juice of 1 lime
2 Tbsp. packed light brown sugar
2 tsp. toasted sesame oil
2 garlic cloves, finely chopped
1 Tbsp. finely chopped fresh ginger
2 jalapeños chiles, cored and minced (we used 3 serrano chiles- seeds and core left in)
1 (12-oz.) package baby spinach leaves (we used two 5-oz. bags of baby spinach)
Chopped fresh cilantro, to serve (we used 1 bunch)
Steamed rice, to serve (we used a 6-serving portion size of Uncle Ben’s rice)
Take your tofu and slice it into 1-inch-thick slabs, getting rid of any excess moisture by pressing down and patting dry the tofu using paper towels. Once the excess moisture is gone, cut the tofu into 1-inch cubes.
Pour the vegetable oil into a large nonstick skillet, setting the heat to medium-high. Once the oil’s hot, add in the tofu (in batches if needed) and cook it for 3 minutes or until brown on one side.
While the tofu’s cooking, add the following ingredients to the slow cooker (we used a 4-qt. slow cooker), stirring to combine: peanut butter, soy sauce, vinegar, lime juice, sugar, sesame oil, garlic, ginger, and chiles.
Add the tofu to the slow cooker, stirring it gently so that it gets coated without falling apart. Put a lid on the slow cooker and let the food cook for around 4 hours.
Roughly 15 minutes before serving, take the spinach and place it on top of the tofu, putting the lid on the slo cooker and letting it cook for an additional 15 minutes or until the spinach looks wilted (we went with the 15 minutes). Stir in the cilantro prior to serving and eat immediately served over the rice.
This is so good ! It’s flavorful and has a nice level of heat to it. Best enjoyed the day it’s made (microwaving this seems to dry out the sauce), we didn’t miss having meat and it was a filling dish.
Recipe source unknown.
We weren’t paid in any form to promote Uncle Ben’s.
4 cups sliced carrots (¾ inch to 1 inch thick; about 6 large) (We went for the 4 cup measurement rather than just slice up 6 carrots.)
1 medium yellow onion chopped (½ cup)
3 cloves garlic, cut in half
1 piece (1 inch) ginger-root, peeled, sliced
2 tablespoons rice vinegar
2 tablespoons soy sauce (we used reduced-sodium soy sauce)
2 teaspoons honey
¼ to ½ teaspoon crushed red pepper flakes (we used ½ teaspoon)
½ teaspoon salt (we used kosher salt)
¼ teaspoon pepper (we used freshly ground black pepper)
1 carton (32 oz.) vegetable broth
1 cup half-and-half
Chopped fresh cilantro leaves
Take a 3 ½- to 4-quart slow cooker out and spray the inside of it with cooking spray. Excluding the cilantro and half-and-half, add all the other ingredients to the slow cooker, stirring so that everything’s mixed together.
Put the lid on the slow cooker and set the heat to LOW, cooking for 8 to 9 hours or until the carrots are tender.
Take 4 ½ cups of the soup mixture and place it in a blender. Put the lid on the blender and blend on low speed* until smooth. Pour the smooth soup back into the slow cooker, mixing ½ cup of the half-and-half in with the soup as well. Turn the heat up to HIGH and place the lid back on the slow cooker, allowing the soup to cook for 15 to 20 minutes or until the soup is completely heated through.
Ladle the soup into individual bowls, garnishing the soups by drizzling roughly a tablespoon worth of the half-and-half per bowl, gently swirling the half-and-half with a knife before finally sprinkling some cilantro over the top (we just stirred our cilantro into the soup).
*We don’t have a setting that specifically says low, so we just went with a setting that we thought would puree the soup.
Serves 7 (1 cup per serving).
In our case, after using ½ teaspoon crushed red pepper flakes, we still felt the heat after adding in the half-and-half.
2 lbs. skinless, boneless chicken thighs, cut into 1-inch pieces
½ cup chopped onion (1 medium)
3 cloves garlic, minced
5 teaspoons curry powder
2 teaspoons ground ginger
½ teaspoon salt (we used kosher salt)
¼ teaspoon ground black pepper and/or cayenne pepper (we used ¼ tsp. of cayenne)
2 (15 oz. each) cans garbanzo beans (chickpeas), rinsed and drained
2 (14.5 oz. each) cans diced tomatoes, undrained
1 cup chicken broth
1 bay leaf (we used 2)
2 tablespoons lime juice
1 (9-oz.) package fresh spinach
4 cups hot cooked rice (optional) (we used it)
Take a 6-quart slow cooker out and lightly spray the inside of it with the cooking spray. First add in the chicken, onion, and garlic to the slow cooker, followed by the curry powder, ginger, salt and pepper, tossing everything together until the chicken’s coated in the spices. Add in the beans, tomatoes, broth, and bay leaf, stirring to mix everything together.
Put a lid on the slow cooker and either let it cook on the LOW heat setting for 8 to 10 hours or on the HIGH heat setting for 4 to 5 hours (we went with the LOW heat). Once those hours have passed, stir in the lime juice followed by the spinach afterwards. Let the dish cook for 2 to 3 minutes or until the spinach has wilted. Serve the soup over the rice (if you want to).
¼ cup chicken broth (we used reduced-sodium chicken broth)
1 teaspoon Thai red curry paste
2 teaspoons brown sugar (we used light brown sugar)
2 teaspoons lime juice
1 tablespoon cornstarch
2 tablespoons cold water
Take a large mixing bowl out and add the following ingredients to it, making sure they’re thoroughly mixed together: ground chicken, green onions, garlic, toasted sesame oil, fish sauce, and mirin. Take the meat mixture and produce meatballs that are roughly 1 ½-inches in diameter.
Take a 4 ½-quart slow cooker out and leave it off to the side for now. Take a large skillet out and pour the canola oil into it, setting the heat for medium-high. Once the oil’s hot, add the meatballs to the skillet, searing the meatballs on all sides. Transfer the seared meatballs to the slow cooker, followed by the coconut milk, chicken both, curry paste and sugar*. Put the lid on the slow cooker and let it cook on HIGH for 3 ½ to 4 hours. After those 3 ½ to 4 hours have passed, stir in the lime juice.
Mix the cornstarch and water together in a small bowl until it looks smooth. Stir in additional water** if you need to so that the slurry (the cornstarch/water mixture) has a heavy cream consistency. Stir the slurry into the sauce in the slow cooker and let the dish cook without the lid on for an additional 10 to 15 minutes or however long it takes for the sauce to get a little thicker and evenly coat the meatballs.
*We actually mixed the coconut milk, chicken broth, curry paste and sugar together before pouring it into the slow cooker.
**When we mixed the original amount of cornstarch and water together, it actually seemed thinner than heavy cream so we mixed in an additional teaspoon of cornstarch and called it good there.
Take a 6-quart slow cooker out and spray the inside of it with cooking spray. Take the garlic salt and spread it over the chicken thighs. Take a 12-inch skillet and pour 1 ½ teaspoons of the oil in. Turn the heat up to medium-high and wait for the oil to get hot. At this point, add half of the chicken thighs to the skillet (we only put four thighs in at a time to avoid overcrowding & possible steaming) and cook 6 to 8 minutes (we went for 8 minutes), flipping halfway through the cooking time. Once both side are browned, place the chicken in the slow cooker. Repeat what you did for the first batch of chicken with what’s left of the oil and chicken*.
Now that all the chicken is in the slow cooker (it took laying half of the chicken on top of the other half to fit it in the slow cooker), place the onion, carrots, celery, garlic, ginger, lime peel, curry powder and salt in the skillet. Cook everything for 5 minutes, stirring constantly. Now add the vegetable mixture to the slow cooker as well. In a small mixing bowl, mix together the sriracha, coconut milk, and whipping cream, pouring it over the vegetables in the slow cooker afterwards.
Put a lid on the slow cooker and set it to HIGH heat. Let the dish cook for 4 hours.
15 minutes prior to the dish being done cooking, look at the bag the rice came in for cooking instructions and cook the rice according to those instructions. Right before serving, stir the lime juice and cilantro into the slow cooker. Serve the chicken and vegetables with the rice.
*While we did use 1 ½ teaspoons of oil to cook the first 4 chicken thighs in, we used 1 teaspoon of oil for the subsequent batches.
Serves 6 (2 chicken thighs, around ¾ cup of the vegetable mixture, and ¾ cup rice per serving)
This is such a scrumptious dish. We love it because it’s not only tasty, it’s cheap to make and has a comfort food feel to it !