I had a horrible allergy day on Tuesday. I woke up with a horrible headache and my eyes swollen shut. Michael gave me a Benedryl and sent me back to bed while he took care of Jack. I woke up later that day feeling better so Michael went in for a half day. I wanted to make him a nicer dinner to say thank-you for taking care of me, but I wasn’t feeling totally up to slaving in the kitchen. So I turned to a mom’s best friend: the slow cooker. I looked in my fridge and quickly saw I had the right stuff to make a peanut butter curry and just ran with it. I popped everything in, turned it on, and laid down on the couch with Jack. When Michael came home a few hours later, I just made a pot of rice and we had a wonderful dinner. He said it smelled great right when he walked in the door!
2 cups frozen veggies (I used a carrot, pea, corn, and lima bean mix) 1 red bell pepper, chopped (frozen or fresh)
1 16-ounce package of extra firm tofu, drained and cubed
2 tbs Thai green curry paste
1 cup crunchy peanut butter
1 tsp coconut oil
1 clove of garlic, minced
1/4 inch piece of ginger, peeled and minced
1 tbs soy sauce
3 cups cashew or coconut milk
Ready for this? Place all non-optional ingredients in a slow-cooker, cover and set to high. Cook for 2-3 hours, until the veggies are soft, the tofu is hot, and the sauce thickens to coat everything nicely.
Once it was done, I turned it to warm and made some brown rice. You just serve this roti or another tasty bread too. Then I served a big scoop of the curry over rice. I topped it with a few drops of soy sauce, a good squirt of sriracha, and a tiny dollop more of peanut butter.