Do you love preparing dinner in your slow cooker as much as I do? I love the way it disperses savory fragrance through the house all day. My tummy rumbles in anticipation for the dinner to come. Slow cookers are so convenient on those “I-don’t-want-to-cook-days”. You just dump the ingredients in the pot and go about your day.
Vegan: Delicious Slow Cooker Recipes
This book is much more than a handful of soup recipes. Kuma offers vegan desserts, beverages, main dishes, sauces and side dishes that save cooks time by cooking them in a slow cooker.
I didn’t see recipes that inadvertently called for non-vegan ingredients. One recipe had a typographical error (called for 1 12 cups of corn rather than 1 1/2 cups of corn), but I didn’t see any more than that. If an experienced cook pays attention, the author’s intent is clear.
I would love to see some photos, as well. This book doesn’t have any, but that’s just eye candy. The recipes are a solid 5 star.
Vegan: Delicious Slow Cooker Recipes begins with a non-preachy, short, introduction enumerating reasons one may consider following a vegan diet. It then dives into several mouth-watering chapters. I cannot wait to try the cauliflower bolognese or the minestrone! First, I tried his Slow Cooker Vegetable Curry with tofu.
Tofu? In a Slow Cooker?
Tofu isn’t an ingredient I usually conjure when I’m thinking slow cooker. However, since it’s sauteed in a pan briefly, it comes out surprisingly well and not the wet mess I expected.
I promise, it only takes about 5 minutes to saute it. This step is a tofu game changer. However, if you aren’t interested in tofu, feel free to add a can of chickpeas (vegetarian), or 1 pound of cut up raw chicken (distinctly, not vegetarian).
Our Slow Cooker Eggplant Curry with Tofu Reaction
Sam Kuma’s minestrone recipe is next on my list. But first, I sampled the Vegetable Curry with Tofu. I thoroughly enjoyed this eggplant-laden dish of sublimeness. In fact, since eggplant is the predominant flavor, I dubbed this dish slow cooker eggplant curry.
I fully relished this eggplant-laden dish of sublimeness. The coconut milk base mellowed the red curry, so it’s not spicy at all. In fact, I put hot curry on the table to kick it up a notch. Next time I make it, I may add a few fresh chili peppers. David did not enjoy it. I applaud him for trying it, but he’s not a fan of eggplant.
David also felt it didn’t taste like a curry. It had more of Thai curry flavor, in my opinion, and I think he was expecting Indian. Poor guy just had his heart set on something completely different. Because I found it delicious, I will make it again. However, I’ll freeze the leftovers in bento boxes – just for me.
This savory Eggplant curry comes together quickly for a healthy meal. Sauteing the tofu beforehand ensures proper consistency. It's high fiber, high protein, low-calorie, and vegan - but it's not light on taste! Serve with flatbread.
This recipe easily scales to 6 or 8 servings if you serve with prepared brown rice.
At least 1 1/2 hour before slow cooker is done, drain tofu.
Place on paper-towel lined plate and layer with lots of towels.
Place something heavy on top of it (I use a cast iron skillet) and allow to drain 30 minutes.
1 hour before slow cooker is done, cube drained tofu. Toss in 1 TBSP cornstarch. Spray pan with cooking oil and saute till tofu is lightly browned and has a french toast texture.
Combine all ingredients (except tofu) in slow cooker.
Cover and cook High for 3 - 4 hours or low for 6 hours.
During the last 30 minutes of cooking, add prepared tofu and stir.
Servings 4
- Amount Per Serving
- Calories 292
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 5g25%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 497mg21%
- Potassium 1009mg29%
- Total Carbohydrate 32g11%
- Dietary Fiber 11g44%
- Sugars 18g
- Protein 16g32%
- Vitamin A 15%
- Vitamin C 46%
- Calcium 36%
- Iron 20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
At least 1 1/2 hour before slow cooker is done, drain tofu.
Place on paper-towel lined plate and layer with lots of towels.
Place something heavy on top of it (I use a cast iron skillet) and allow to drain 30 minutes.
1 hour before slow cooker is done, cube drained tofu. Toss in 1 TBSP cornstarch. Spray pan with cooking oil and saute till tofu is lightly browned and has a french toast texture.
Combine all ingredients (except tofu) in slow cooker.
Cover and cook High for 3 - 4 hours or low for 6 hours.
During the last 30 minutes of cooking, add prepared tofu and stir.
Alicia Taylor
We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.
Latest posts by Alicia Taylor (see all)
- Salt and Pepper Shrimp with Spinach Noodles Recipe - June 11, 2022
- Downton Abbey with Grandma – Gougères Recipe - February 10, 2022
- Pasteli Honey Sesame Bars Recipe - January 29, 2022
- Are Amazon Reviews Trustworthy? How to spot influenced reviews - December 29, 2019
- Coconut Curry Lentil Chickpea Bowls with Kale Instant Pot Recipe - September 30, 2019
30 Comments
Mike
October 17, 2020 - 5:04 pmMade this recipe for my girlfriend and her family. Came out great. Thanks for the recipe!
Tanya
August 22, 2016 - 6:02 amYum! I am always looking for new recipes with eggplant so I can’t wait to try this one. Thanks for sharing!
Alicia Taylor
August 22, 2016 - 2:24 pmCool – let me know if you give it a try.
Liz Lawson
August 18, 2016 - 9:32 pmI don’t eat curry, but my cousin is obsessed with it. This recipe surprises me, though, because I’ve always wondered how eggplant could be prepared (I’ve never had it myself).
Alicia Taylor
August 22, 2016 - 2:24 pmI love eggplant – my favorite recipe is BabaGanoush. If you like cooking, you should look it up!
Cori
August 18, 2016 - 2:52 pmI love thai and crockpot thai sounds even better! Thanks for sharing!
Liz Mays
August 18, 2016 - 12:57 pmI bet I’d really like this curry flavor with the eggplant. This sounds great! It would be such a nice comfort food.
Alicia Taylor
August 22, 2016 - 2:27 pmIt is! It’s also great with pita or naan.
Ashley
August 18, 2016 - 9:21 amI’m not even vegan and this sounds so delicious!
Alicia Taylor
August 18, 2016 - 11:39 amI’m not either 🙂 You definitely don’t have to be vegan to enjoy your veggies!
Marcie W.
August 18, 2016 - 9:18 amI am a sucker for a good curry. This recipe sounds delicious and I appreciate that you can add additional ingredients based on dietary preferences.
Alicia Taylor
August 18, 2016 - 11:40 amSlow cookers tend to be so versatile like that!
kage2015
August 18, 2016 - 6:45 amTime to dig out my slow cooker and find me some eggplant and thai curry.
Kelly
August 18, 2016 - 3:31 amYum! What a great and healthy meal!
Kerri
August 17, 2016 - 11:15 pmI will have to add this to my Pinterest boards. Sounds like a yummy recipe.
startraci
August 17, 2016 - 10:19 pmYum, yum, yummy! I love curry and then you went and made it slow cooker! That makes it doubly delicious.
🙂
Traci
Alicia Taylor
August 17, 2016 - 11:07 pmOh yes! It was unbelievably good! I still have leftovers, too!
LauraFunk
August 17, 2016 - 9:50 pmI am not the biggest tofu fan but I could totally substitute some chicken or something. Love that it is in the slow cooker, going to need to harvest some eggplants from our garden and try this!
Alicia Taylor
August 17, 2016 - 11:07 pmYep – you could easily do chicken. Just skip the pan saute and throw it in during the beginning.
More Than A Mom Of 3 (@MoreThanAMomOf3)
August 17, 2016 - 8:50 pmThis looks fantastic! I love finding new recipes for my slow cooker.
Jamie P.
August 17, 2016 - 7:10 pmHonestly I haven’t had eggplant before. However you make this sound very yummy and easy to do!
Alicia Taylor
August 17, 2016 - 11:08 pmThanks 🙂 I couldn’t get past the name when I was a kid. It’s delicious, though – one of my favorite veggies.
Renz
August 17, 2016 - 6:32 pmI usually just eat melongene roasted. This looks interesting. I’m not a big fan of tofu, but reading the recipe I think it can be easily left out. What do you think?
Alicia Taylor
August 17, 2016 - 11:09 pmWell, like I said in the post – you could sub any protein of your choice. You could definitely leave it out if you prefer, however, this dish wouldn’t have much protein at all – so I would suggest serving it with some brown rice and something on the side.
Gloria Duggan
August 17, 2016 - 4:38 pmI love curry…and making it with eggplant is awesome. What a great slow cooker recipe.
Jacqui Odell
August 17, 2016 - 2:03 pmThat sounds yummy! Love that it can be made in the slow cooker.
littlemisscant
August 17, 2016 - 11:48 amI have only had eggplant a couple of times but this dish looks like something my hubby would enjoy. He loves thai food!
Alicia Taylor
August 17, 2016 - 11:10 pmIt’s not as spicy as I would expect as a lover of thai – so make sure you have some peppers on hand for him
Helene Cohen Bludman
August 17, 2016 - 10:29 amI love eggplant and I’m always looking for new recipes. This looks so good and the fact that it is made in the slow cooker is even better!
Alicia Taylor
August 17, 2016 - 11:00 amI know! The hardest part about it being in a slow cooker is being tortured by the smell all day! LOL