Thai Peanut Curry

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!

Thai Peanut Curry

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

Optional:

Brown rice

Sriracha

Soy sauce

Crushed peanuts

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.

Sweet, spicy, and creamy. But not too rich. Jack is a non-vegetable phase, but he loved the sauce over rice. A great family meal to make with little fuss.