Get out your slow cooker!! I made this recipe. Thank you delishknowledge for the recipe!
I followed the recipe almost exactly…except for the garam masala…I couldn’t find any that didn’t have a peanut warning on it. So I did add extra salt and black pepper.
1 package firm tofu (pressed and cut into cubes)
1 can on chickpeas (rinsed and drained)
1 cup tomato puree
5 cloves of garlic (minced)
2 red onions (peeled and diced)
1 can of coconut milk
1 tbsp curry powder
1 tsp chili powder
1/2 tsp ground ginger
Salt and pepper to taste
Heat up a large saucepan with a bit of water in it. Add your onion and cook until translucent.
Add the minced garlic and stir for about 2 minutes.
Slowly add in your coconut milk, mixing as you add it. Finally, add the tomato puree and your spices and stir to form a creamy mixture.
Pour your chickpeas into the slowcooker and then add your tofu to the slowcooker. Pour your sauce over top.
Cook on low for about 3-4 hours until it reaches your desired consistency. I stirred throughout so the tofu would absorb enough of the sauce.
Serve on rice, with a side of naan. I opted for salad instead!