Vegan Butter “Chicken”

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.

Ingredients:

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

Directions:

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!

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