1small eggplanthalved lengthwise and cut into 1/2- inch slices
8ouncesextra firm tofucut into 1-inch pieces
1/2cupfresh green beans(1-inch slices)
1/2red bell pepper sliced
2tablespoonscanola oil
5medium shallotsthinly sliced
3tablespoonsThai red curry paste
1teaspoonminced garlic
1teaspoongrated fresh ginger
1can unsweetened coconut milk13.5 ounces
1 1/2tablespoonbraggs liquid aminosor soy sauce
1tablespoonpacked brown sugar
1/4cupchopped fresh basil
1/2teaspoonred pepper flakes
2tablespoonslime juice
salt and pepper to taste
Instructions
Coat inside of slow cooker with non-stick cooking spray. Add potato, eggplant, tofu, green beans and red bell pepper.
Heat oil in a large skillet over med-high heat. Add shallots; cook and stir 5 minutes or until lightly browned and tender. Add curry paste, garlic and ginger; cook and stir for 1 minute. Add coconut milk, aminos, salt, pepper, red pepper flakes and brown sugar; bring to a simmer. Pour mixture over vegetables in slow cooker.
Cover; cook on LOW 2 to 3 hours. Stir in fresh basil and lime juice just before serving