Yellow Tofu Curry

Ingredients

• Lite Coconut Milk

  Kroger

  1 ½ cup or 455g

• Vegetable Broth

  From bouillons. Low sodium

  ¼ cup or 60g

• Peanut butter with omega-3

  Creamy

  2 tbsp or 32g

• Tamari

  San-J

  1 tbsp or 18g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger root

  Raw

  1 tbsp or 6g

• Curry powder

  Spices

  1 tbsp or 6g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Pepper

  Spices, black

  2 dash or 0.2g

• Salt

  Table

  ½ tsp or 3g

• Sweet potato

  Raw, unprepared

  2 ½ cup, cubes or 333g

• Carrots

  Raw

  2 medium or 122g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. In a large slow cooker add coconut milk, broth (or water) peanut butter, soy sauce, garlic and freshly grated ginger. Whisk to combine, then stir in spices: curry powder, turmeric, cayenne, pepper and salt. Add chicken breast to slow cooker followed by sweet potato, carrots and onions. Gently stir so that the sauces covers all of the chicken and vegetables. Cook on high for 3-4 hours or on low for 6-7 hours. Remove chicken with slotted spoon and shred with two forks. Add shredded chicken back to slow cooker. Before you’re ready to serve, stir in julienned red bell peppers and peas, cover and cook on high for another 10-20 minutes until bell peppers have tenderized a bit. Serve as is with a side of naan bread or with brown rice, quinoa or cauliflower rice.

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