Crockpot Indian Butter Chickpeas
Crockpot Indian Butter Chickpeas + Tofu - A lightened up Vegetarian/ Vegan version of classic Indian Butter Chicken. Can be made in the crockpot or on the stovetop (both recipes included) for an easy weeknight dinner.
Servings: 4 servings
Calories: 270kcal
Ingredients
- 1 package extra-firm tofu 12-14 oz.
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 14 oz. can light coconut milk
- 1 6 oz. can tomato paste
- 1 tablespoon curry
- 1 tablespoon garam masala found in most grocery store's spice section
- 1 teaspoon cumin
- ½ teaspoon cayenne powder more or less to taste
- ½ teaspoon ground ginger or 1"inch knob fresh ginger, minced
- 3-4 drops liquid smoke found in most grocery stores- sometimes in the BBQ sauce area
- 1 15 oz can garbanzo beans rinsed and drained
- salt to taste
- cilantro chopped ( for garnish)
- Serve over jasmine or basmati rice or cauliflower rice *
Instructions
- Remove tofu from package and rinse. Wrap tofu in paper towels and place on a plate or cutting board. Place something heavy on top of the tofu to allow the water to be pressed out. ( I usually place a cutting board on top of tofu and a couple of cans of soup/beans). Let drain approx. 15 min.
- Line a large skillet with 1 tablespoon water ( or olive oil). Add onions and garlic and cook, stirring frequently, until the onion is starting to brown. ( approx. 5 min.)
- While onions are cooking , In a 4 qt (or larger) slow-cooker whisk in coconut milk, tomato paste, curry, garam masala, cumin, cayenne pepper, ginger and liquid smoke..
- Cut pressed tofu into cubes and add to crockpot. Drain and rinse garbanzo beans, add to crockpot. Add cooked onions/garlic. Cover and cook on low for 4-5 hours.
- Serve over rice or cauliflower rice and garnish with chopped cilantro.
Notes
* You can purchase cauliflower rice in the fresh or frozen section of many grocery stores. To make you own check out this post Crockpot Indian Butter Chicken ( directions in recipe)
For Stove-top version
In a large sauce pan/ dutch oven over medium heat, sautee onions and garlic until onions become translucent (about 5 min.) add spices( curry, garam masala, cayenne, cumin, ginger and liquid smoke) cook about 1 minute until fragrant.
Stir in coconut milk and tomato paste. Bring to a boil, reduce heat and let simmer for 5 min. Add garbanzo beans and tofu and mix with sauce. Bring to a boil, reduce heat to medium and continue cooking until sauce thickens (approx. 10 min)
For Stove-top version
In a large sauce pan/ dutch oven over medium heat, sautee onions and garlic until onions become translucent (about 5 min.) add spices( curry, garam masala, cayenne, cumin, ginger and liquid smoke) cook about 1 minute until fragrant.
Stir in coconut milk and tomato paste. Bring to a boil, reduce heat and let simmer for 5 min. Add garbanzo beans and tofu and mix with sauce. Bring to a boil, reduce heat to medium and continue cooking until sauce thickens (approx. 10 min)
Nutrition
Serving: 1serving | Calories: 270kcal | Carbohydrates: 30.4g | Protein: 15.2g | Fat: 11.6g | Saturated Fat: 6g | Sodium: 494mg | Fiber: 6.3g | Sugar: 4.4g