Butter “Chicken” a Slow Cooker Classic
I have been eating a more plant based diet for a while now and I have to say I have been loving it! It feels light, healthy and it’s a nice challenge to find some meat alternatives. I have definitely been expanding on my cooking know know.
One food that I have always loved is butter chicken – I have always been a fan of the creaminess, the spiciness and the yumminess but how to take a recipe like butter chicken and make it plant based/vegan? While i encourage you to try this new recipe I found – with chickpeas and tofu- completely vegan and a 10 on the deliciousness scale.
Slow Cooker Butter Chickpeas
Prep Time: 15 minutes
Cook Time: 4 hours
Yield: 4
Ingredients
- 1 package firm tofu (12 oz.)
- 1 tablespoon olive oil or vegan butter
- 1 medium size onion, diced
- 4 garlic cloves, minced
- 1 can coconut milk (I used light)
- 1 cup tomato puree
- 1 tablespoon + 1 teaspoon garam masala
- 1 tablespoon + 1 teaspoon curry powder
- 2 teaspoons chili powder
- 1/2 teaspoon ground ginger
- salt/pepper
- 1 15 oz can garbanzo beans, rinsed and drained
- 1/8 cup cilantro, finely chopped
Instructions
Remove the tofu from the package and rinse. Wrap tofu in a paper towel and place on a cutting board. Placing something heavy on top of the tofu to allow the water to drain out, about 15 minutes.
In a saucepan, heat the olive oil over medium heat and add the onion. Cook until soft and translucent, about 5 minutes.
Add in the garlic and stir to combine.
Whisk in the coconut milk, tomato puree, garam masala, curry powder, chili powder, ground ginger and a pinch salt/pepper.
Cook until slightly thick, about 5 minutes.
While the sauce is cooking, finely cube the tofu.
Place the tofu and garbanzo beans in the base of slow cooker. Pour the sauce on top. Cook on low for 5 hours until thick. You can cook the sauce longer if needed.
Before serving, stir in the cilantro.
Serve with rice and naan.
I found the original recipe here, I do love this recipe, but I also love thing extra spicy don’t be afraid to add the spicy – I do. I also learned that when cooking tofu the more pressing time the better – a friend of mine says she actually presses hers overnight and it makes a huge difference! So let me know what you think when you try it 🙂
Taste Ratings
Chuck’s Taste Rating: 
Jess’s Taste Rating: 
Spoonie Rating: 
I give this recipe a spoonie rating of one based on the crock pot method – Crock Pot recipes are life saving for a spoonie ::
