Gradual-Cooker Vegetable & Tofu Thai Stew

Lope together the coconut milk, water, purple curry paste, garlic, and lemongrass in a 5- to 6-quart unhurried cooker until gentle. Lope within the cauliflower, carrots, and onions. Camouflage and cook dinner on LOW until the greens are gentle, about 4 hours. Add the zucchini to the unhurried cooker; duvet and cook dinner until the zucchini is gentle, about quarter-hour.

Meanwhile, minimize the tofu into 1-dash cubes; pat the cubes dry with a paper towel. Warmth the oil in a tremendous skillet over medium-high. Add the tofu to the skillet, and cook dinner until deep brown on all facets, 8 to 10 minutes, turning mainly to brown all facets evenly. Gently traipse the tofu, brown sugar, and salt into the unhurried cooker. Ladle the stew into bowls; high with the cilantro and peanuts.