14 oz. tofu, drained and cubed
16 oz. frozen vegetables
1 T. curry powder
1 T. cumin
1 t. cayenne
8 oz. coconut milk
3 c. shredded cabbage
fresh basil leaves
Cook kale, tofu, vegetables, and spices in a slow cooker for 8 hours on low. Stir in coconut milk and serve over shredded cabbage. Garnish with fresh basil.
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