Fragrant tofu and vegetables in coconut broth

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      3 hr 30

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

This broth contains several of my favourite flavours of Asian cooking but without the spice – unless you want it, in which case it can be added at the end. Lemongrass, ginger and lime leaves blend together beautifully as they slow cook in coconut milk.

Ingredients

  • ½ bunch coriander (cilantro), (optional)
  • 10 cm (4 inch) piece

Method

Pick the leaves from the coriander, if using, and set aside for serving. Finely chop the stems. Put the stems, lemongrass, lime leaves, garlic, shallot, ginger, pumpkin, coconut milk, stock and chickpeas in the slow cooker and cook on low for 3 hours.

When the broth has 15 minutes left to cook, put the beans into a heatproof bowl and cover with boiling water for 10 minutes. (If using no