- Rinse tofu well and pat dry with paper towel. Squeeze out all liquid from tofu and cut tofu into the pieces. Heat oil in the saucepan over medium heat. Add onion to the pan and sauté for 5 minutes.
- Add garlic and cook for 1 minute. Whisk in coconut milk, ginger, chili powder, curry powder, garam masala, tomato puree, pepper, and salt. Cook for 5 minutes. Add chickpeas and tofu into the slow cooker.
- Pour pan mixture into the slow cooker. Cover and cook on low for 4 hours. Garnish with cilantro and serve.
Healthy Chickpea and Tofu
#myrecipe
By Anjali Bishnoi
May, 3rd
605
Servings
6 persons
Cook Time
5 hr and 35 minutes
Ingredients
11
- 13
Ingredients
- Tofu 12 oz
- Chickpeas 15 oz
- cilantro 1/8 cup
- Ginger 1/2 tsp
- Chili Powder 2 tsp
- Curry Powder 1 tbsp
- Garam masala 1 tbsp
- Tomato puree 1 cup
- Coconut milk 14 oz
- Garlic 4 cloves
- Onion 1
- Vegetable oil 1 tsp
- Salt & pepper
