This easy and creamy Slow Cooker Green Curry of Tofu and Vegetables is a quick, nutritious meal perfect for busy days. Packed with tender sweet potatoes, vibrant greens, and flavorful coconut curry, it’s versatile enough to use your favorite vegetables. Serve with jasmine rice for a satisfying dinner that’s both hearty and comforting.

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Recipe Ingredients

• 300 g (10½ oz) orange sweet potato, peeled and diced into 1 cm (½ inch) cubes
• 8 baby corn
• 3 tbsp green curry paste (adjust to taste)
• 500 ml (17 fl oz/2 cups) coconut cream
• 300 g (10½ oz) firm tofu, diced into 3 cm (1¼ inch) chunks
• 2 zucchini (courgettes), thickly sliced
• 60 g (2¼ oz) green beans, trimmed and cut into 3 cm (1¼ inch) lengths
• 250 g (9 oz/1 bunch) broccolini, washed and halved lengthways
• 1–2 tbsp soy sauce
• 2 tbsp lime juice
• 6 kaffir lime leaves, finely shredded
• Steamed jasmine rice, to serve

Optional extras

• Thai basil leaves
• 1 long green chilli, thinly sliced

How To Make Slow Cooker Green Curry Of Tofu And Vegetables

1. Prepare the base of the curry: Place the sweet potato and baby corn in the slow cooker. In a small bowl, whisk together the green curry paste and coconut cream until smooth, then pour the mixture over the vegetables. Cover and cook on high for 2 hours, or until the sweet potato is tender.
2. Add the tofu and green vegetables: Stir in the tofu, zucchini, green beans, broccolini, and 1 tbsp of soy sauce. Cover and cook for a further 30 minutes, or until the green vegetables are softened.
3. Finish and season the curry: Stir in the lime juice and half of the shredded kaffir lime leaves. Taste and adjust the seasoning, adding the second tablespoon of soy sauce if needed.
4. Add garnish and serve: Stir in the Thai basil leaves, if using. Garnish with the remaining shredded lime leaves and sliced green chilli, if desired. Serve hot with steamed jasmine rice.

Recipe Tips

• Cut vegetables evenly: Dice the sweet potato and slice other vegetables into even sizes so they cook at the same rate. This ensures the perfect texture.
• Use firm tofu: Choose firm tofu to prevent it from breaking apart during cooking. Pat it dry with a paper towel before adding to the curry.
• Adjust curry paste to taste: Start with 2 tablespoons of green curry paste if you prefer mild spice and increase gradually to your liking.
• Don’t overcook green vegetables: Add green beans, zucchini, and broccolini in the last 30 minutes to keep them tender and vibrant.
• Enhance with fresh lime and basil: Add lime juice and fresh Thai basil leaves at the end to boost the flavor and keep it fresh and aromatic.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Fresh Tomato And Capsicum Pasta Sauce With Lemon Ricotta
• Slow Cooker Fragrant Tofu And Vegetables In Coconut Broth
• Slow Cooker Fragrant Chickpea Curry With Lemon & Coriander Rice