Servings: 6 to 8
Serve this creamy, rich aromatic stew over brown rice; to jazz things up, enrich the grains with butter and lime zest. Since different brands of curry paste feature different levels of salt and heat, taste and adjust the seasoning accordingly. For speedier prep, buy prechopped sweet potatoes and feel free to skip the fresh ginger, lemongrass, and garlic.
Instead of vegetable oil, you could use coconut oil, unsalted butter, or peanut oil.To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.
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I made this on the stove top and it was yummy. We didn't miss the meat. I also added sweet and hot peppers chopped and sauted and even a fresh chopped tomato. I left out the broth and pumpkin but I think the pumpkin would have made the sauce a little thicker.
My husband and children love this recipe! Who knew tofu could taste good? I've made it twice, first on the stove top to save time, and second in the crockpot. Both times the results were great. The smell as it's cooking brings everyone into the kitchen--and that's why I cook! Thanks Dina Cheney.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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