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Slow Cooker Pineapple and Tofu Green Curry

This fabulous Slow-Cooked Pineapple Tofu Green Curry is a perfect sweet and savoury meal on a hot summer night.
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Servings: 4
Author: Teri-Ann Carty
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

Equipment

  • Slow Cooker

Ingredients

  • 3 tbsp olive oil
  • ½ tsp chilli flakes
  • ½ red onion (diced)
  • 2 cloves garlic (minced)
  • 4 tbsp green curry paste
  • 2 carrots (cut on diagonal)
  • 1 green cayenne pepper (seeds removed finely chopped)
  • ½ red pepper (diced)
  • ½ block tofu pressed (dried and cut into cubes)
  • 1 cup pineapple (diced)
  • 1 can coconut milk (400 ml)
  • 1 small red Thai chili whole
  • 3 cups baby spinach
  • sea salt to taste
  • ½ cup cilantro more for garnish
  • roasted cashews (optional)
US Customary - Metric

Instructions

  • Preheat Crockpot™ Design Series 3-Quart Manual Slow Cooker for 10 minutes. Once the slow cooker is warm additive oil, chilli flakes, red onion, garlic, cayenne pepper, green curry paste and stir to coat evenly.
  • Add in carrot, red paper, tofu, pineapple and season with salt. Stir so that the ingredients are well coated. Stir in coconut milk and small Thai chilli. Cover with the lid and leave to cook for 2 hours.
  • Once ready to serve, add in cilantro and spinach. Allow for the spinach to wilt and taste for seasoning.
  • Serve with steamed rice and garnish with roasted cashews, more cilantro, extra diced pineapple and a pinch of chilli flakes.

Nutrition

Serving: 1serving | Calories: 392kcal | Carbohydrates: 17g | Protein: 8g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 61mg | Potassium: 559mg | Fiber: 4g | Sugar: 8g | Vitamin A: 10380IU | Vitamin C: 53mg | Calcium: 147mg | Iron: 5mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.