Slow-Cooker Indian-Style Vegetable Curry

Name: Slow-Cooker Indian-Style Vegetable Curry
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 1 , onion, chopped fine; 3 , garlic cloves, minced; 1 tablespoon, vegetable oil; 1 tablespoon, grated fresh ginger; 1 tablespoon, tomato paste; 1 tablespoon, curry powder; 1/2 teaspoon, garam masala; , Salt and pepper; 4 cups, vegetable broth, plus extra as needed; 1 pound, red potatoes, unpeeled, cut into ½-inch pieces; 14 ounces, extra-firm tofu, cut into ½-inch pieces; 1 tablespoon, instant tapioca; 1 , (14-ounce) can coconut milk; 2 cups frozen cut, green beans, thawed; 1/4 cup, minced fresh cilantro

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SERVES4 to 6

TIME4 to 5 hours on low or 3 to 4 hours on high

Slow cooker size4 to 7 quarts

Slow-Cooker Indian-Style Vegetable Curry

WHY THIS RECIPE WORKS

Curries are perfect for the slow cooker: When the ingredients have the opportunity to cook for hours, the flavors meld and the result is a bold-tasting and complex dish. And though many curries rely on chicken or shrimp for their centerpiec...

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