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


  1. 1 package firm tofu (12 oz.)
  2. 1 tablespoon olive oil or vegan butter
  3. 1 medium size onion, diced
  4. 4 garlic cloves, minced
  5. 1 can coconut milk (I used light)
  6. 1 cup tomato puree
  7. 1 tablespoon + 1 teaspoon garam masala
  8. 1 tablespoon + 1 teaspoon curry powder
  9. 2 teaspoons chili powder
  10. 1/2 teaspoon ground ginger
  11. salt/pepper
  12. 1 15 oz can garbanzo beans, rinsed and drained
  13. 1/8 cup cilantro, finely chopped


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 ::

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