Slow-Cooked Pepper and Paneer Curry

Slow-cooked tofu, colorful bell peppers, and fragrant spices are simmered in a creamy coconut tomato sauce to make this rich and flavorful vegan curry. Great for a meal that makes you feel good and has a hint of spice.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 can 14 oz diced tomatoes
• 1 can 14 oz full-fat coconut milk
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

Heat olive oil in a skillet over medium heat

Add diced onion and minced garlic, saut until translucent

Add sliced bell peppers and cubed tofu, cook until tofu is lightly browned

Stir in ground cumin, ground coriander, turmeric powder, and garam masala, cook for 1-2 minutes until fragrant

Transfer the mixture to a slow cooker

Add diced tomatoes and coconut milk to the slow cooker, stir to combine

Cover and cook on low for 4-6 hours

Season with salt and pepper to taste

Garnish with chopped cilantro before serving