Today we have another special guest post from the team at Delicious Living. This recipe is from Lisa Turner (photo Leigh Beisch).
Allergy Status: Gluten Free, Dairy Free, Egg Free, Peanut Free, Yeast Free, Vegan, Diabetic Friendly
In the morning, take the green beans out of the freezer so they’re thawed when you get home. For added protein, stir in red lentils halfway through cooking time, or fold in cooked chickpeas at the end. Serve with warm garlic naan or basmati rice.
1 small head cauliflower, cored
1 medium butternut, acorn, or kabocha squash, peeled, seeded, and cubed
1 carrots, chopped
1 small onion, chopped
2 tablespoons minced fresh ginger
2 lemongrass bulbs, slightly smashed
1-2 tablespoons red curry paste
1 tablespoon natural cane sugar
1/4 teaspoon crushed red pepper flakes
1 14 oz. can coconut milk
2 1/2 cups low-sodium vegetable broth
1 pound frozen green beans, thawed
1 12 oz. package firm tofu, cubed (not silken)
1/2 cup chopped fresh basil
- Cut cauliflower into large florets. Combine cauliflower, squash, carrots, onion, ginger, and lemongrass in a 4- to 5-quart slow cooker.
- In a small bowl, combine curry paste, sugar, red pepper flakes, and a little coconut milk; stir until creamy, and add to pot. Add remaining coconut milk and broth; stir to mix. Cover and cook on high for 4–5 hours, or low for 6–7 hours, until vegetables are tender.
- During final 20 minutes of cooking, season with salt; add green beans and tofu. Cover and cook until beans and tofu are hot. Just before serving stir in fresh basil. Serve in shallow bowls.
PER SERVING: 387 cal, 8g fat (1g mono, 2g poly, 6g sat), 0mg chol,10g protein, 62g carb, 10g fiber, 323mg sodium