Step 1

Cube tofu into 1/2-inch cubes and add to a medium or large slow cooker.

Step 2

Roughly chop onion and peppers. Mince the garlic and ginger finer.

Step 3

Add to slow cooker along with corn, spices, coconut milk, vegetable stock, and tomato paste.

Step 4

Stir together. Cook curry on low heat for 5-6 hours, or on high heat for 3-4 hours.

Step 5

Taste the curry and adjust spice levels to your liking. Serve over basmati rice garnished with fresh cilantro.