Slow Cooker Coconut Curry with Tofu, Potatoes, Mushrooms and Rice

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The one thing my kids can’t stand is when I make a new dish that uses a whole pile of dishes. We have a rule in our house, if you cook, you don’t have to do dishes. (Truly, any mom out there knows that that isn’t really a thing, because you still clean up after they are done cleaning… however!) They will be thrilled to know that this Slow Cooker Coconut Curry with Tofu, Potatoes, Mushrooms and Rice is a one pot dish!

Life is so precious.

This hot curry dish just seemed like the right thing to make, as these past couple of days seemed to carry a chill in the air. Partially due to the weather, but mostly because of a shockingly devastating accident that left 3 local high school students dead yesterday. It’s a parent’s worst nightmare. As the names will soon be released, I selfishly hope it is no one we know. What an awful thing to be torn out of your bed to the news that your child has been in a tragic car crash. We are all but a moment away from disaster. As I write this, the winds rage, the trees bend and sway and the lake is furious. The weather seems fitting. Words cannot describe. My love and compassion goes out to all of the families involved.

It seems wrong to flip back to the topic of food after discussing such an awful event. But, for some of us, making food is what we are drawn to do, to find solace and try to make things better. If I knew where the families live, I would place my crockpot on their doorstep.

Why eat a plant-based diet?

Though we cannot control many causes of death, such as accidents, we do have a great deal of say in the environmentally caused deaths within our society. Although many people believe that most diseases are genetically driven, it has been proven that most of the more common ones are under our control. They are in fact preventable.

Some examples are: heart disease, many types of cancers, diabetes, autoimmune diseases, obesity, high blood pressure… the list goes on. Many of these diseases are in fact reversible through the implementation of positive lifestyle choices. Consuming the proper foods, exercise, water and sleep, play key roles in leading a disease free life. If you are interested in finding out more on this topic, Dr. Michael Greger’s Ted Talk is a great place to start.

If you are curious to know more about changing your life to a pain free, drug free experience, I suggest you watch a couple of documentaries on plant-based lifestyles. You will have your eyes opened to many things that the medical and pharmaceutical companies have been trying to hide from us for decades. We do not have to be dependent on their drugs. Our bodies are amazing machines that can heal quickly when given the right circumstances!

Here are some documentaries I would suggest. These are all found on Netflix. There are many, many more. Once you get going, I think you might never want to stop learning!

Top 3 recommended plant-based documentaries to get you started on this lifestyle.

What the Health – full movie link

Forks Over Knives – full movie link

The Game Changers – full movie link

How is that for 5 hours of fun?! Time to make a big batch of Coconut Curry with Tofu, Potatoes and Rice, and settle in for some mind-boggling information!!

If you are interested, I have a blog post about our role on a day to day basis to make life better especially while living through this pandemic. Check it out here.

Here is all the information you need to make this delicious, oil and sugar free one pot Coconut Curry with Tofu, Potatoes, Mushrooms and Rice.

Slow Cooker Curry with Tofu, Potatoes, Mushrooms and Rice

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Serves: 8 Prep Time: 20 minutes Cooking Time: 4 hours - slow cooker 4 hours - slow cooker

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 cups vegetable broth
• 1 container of firm tofu (440 grams), drained, pressed and chopped into 1/2 inch cubes
• 2 cups potatoes, diced into cubes (2-3 medium potatoes)
• 1 cup uncooked brown rice
• 1 can coconut milk
• 1 cup mushrooms, diced (about 4 medium)
• 1 red or orange pepper, sliced
• 1 medium onion, diced
• zest and juice of 1/2 a lime
• 1/4 cup of cashews or sliced almonds
• 4-5 cloves of garlic, diced
• 2 tablespoons of organic cornstarch mixed with 3 tablespoon cold water to make a slurry for thickening (optional- without it, liquid will be slightly thinner)
• 1 tablespoon ginger, grated
• 1 tablespoon Braggs Aminos or soy sauce
• 1 tablespoon + 1 teaspoon curry powder
• 2 teaspoons cumin powder
• 1 teaspoon garlic powder
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (or to taste)
• cilantro to garnish, optional

Instructions

1. Plug in your slow cooker and set to '4 Hour High'.
2. Dice the onions and garlic.  Add to the slow cooker.  
3. Next chop the potatoes, red pepper and mushrooms and add.  Pour in the veggie broth. 
4. Drain the tofu, slice in half and press dry.  Chop into 1/2 inch cubes.  Add the tofu, uncooked brown rice, ginger, curry spice, Braggs aminos, cumin, turmeric, garlic powder, cayenne pepper and salt & pepper to the slow cooker. 
5. Secure the lid and allow to cook for 3.5 hours.  
6. Remove the slow cooker lid, add the juice and zest from half a lime, the can of coconut milk and the cornstarch/water mixture. (Make sure to mix the cornstarch and water together with a fork before adding).
7. Allow to cook for another half hour.  
8. Remove and serve topping with some cashews or sliced almonds and cilantro if you wish.  

 

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Notes

This dish is lovely served on top of a bed of greens such as spinach or arugula! It tastes great the second day but I do not recommend freezing. It can also be made in a pot on the stove. I would suggest simmering until all ingredients are the right consistency and cooking the rice separately.