* Exported from MasterCook *
Slow Cooker Thai Coconut Curry - 3 pts ; 14g Carbohydrate; 3g Dietary Fiber
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces extra-firm tofu
1/4 cup unsweetened coconut meat -- shredded
1/4 cup water
4 garlic cloves -- minced
1 tablespoon minced fresh ginger
1 tablespoon minced galangal root
1/2 cup chopped onion
1 cup peeled and diced sweet potato
1 cup broccoli florets
1 cup snow pea pod, fresh
3 tablespoons tamari
1 tablespoon vegetarian fish sauce
1 tablespoon chili-garlic sauce
1/2 cup minced cilantro
1/2 cup light coconut milk
Slice the tofu into 1/2-inch thick triangles. Place into a 4-quart slow cooker. Top with coconut, water, garlic, ginger, galangal, onion, sweet potato, broccoli, snow peas, tamari, vegetarian fish sauce, and chili-garlic sauce. Stir to distribute all ingredients evenly. Cook on low for 5 hours.
Stir in the cilantro and coconut milk. cook on low for an additional 20 minutes. Stir prior to serving.
Serves 6
AuthorNote: try this easy vegetarian curry tossed with rice noodles or over brown rice.
Description:
"3 pts"
Cuisine:
"Asian"
Source:
"Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi):
"Jan 2011"
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Per Serving (excluding unknown items): 145 Calories; 7g Fat (42.0% calories from fat); 9g Protein; 14g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 565mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
NOTES : Cooker: 4-quart
Time: LOW for 5 hours, and 20 additional minutes
WW old points, not PointsPlus
Nutr. Assoc. : 0 0 0 0 0 0 0 5212 0 0 0 3292 0 0 0
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