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No butter chickpea and tofu curry (slow cooker) https://www.metro.ca/userfiles/image/recipes/cari-tofu-pois-chiches-sans-beurre-11152.jpg PT15M PT6H00M PT6H15M
In a non-stick pan, heat the coconut oil. Add the onion and a pinch of salt and cook for 4-5 minutes, until the onion becomes translucent.Add the garlic and spices. Cook for 1 minute.Add the tomato paste and coconut milk. Mix and let the sauce thicken for about 5 minutes. Set aside.Add the sweet potato, tofu, and chickpeas in the slow cooker.Pour the sauce over the ingredients in the slow cooker and mix thoroughly. Make sure all the ingredients are coated. If the mixture seems too thick, add ¼ to ½ cup of water.Cook on low for 5 to 6 hours, or until the sauce has thickened.Adjust the seasoning (salt and pepper) and serve on rice or with naan bread. Garnish with fresh cilantro.Source: Loounie
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2 tablespoon (30 ml) coconut oil 1 small yellow onion chopped 1 pinch salt 2 garlic cloves chopped 1 tablespoon (30 ml) Garam Masala spice 1 teaspoon (10 ml) turmeric powder 1 teaspoon (10 ml) sweet paprika 1 can (156 ml) tomato paste 1 can (398 ml) coconut milk 1 small sweet potato peeled and cut into 1 cm (1/2 '') cubes 1 pkg (450 ml) extra firm tofu diced 1 can (398 ml) Irresistibles organic chickpeas drained and rinsed To taste salt and pepper fresh cilantro (optional)
No butter chickpea and tofu curry (slow cooker)

No butter chickpea and tofu curry (slow cooker)

Rate this recipe
5 Votes
4
Main course
0:15
Preparation
6:00
COOKING
6:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 tablespoon
    (30 ml)
    coconut oil
  • 1
    small yellow onion chopped
  • 1 pinch
    salt
  • 2
    garlic cloves chopped
  • 1 tablespoon
    (30 ml)
    Garam Masala spice
  • 1 teaspoon
    (10 ml)
    turmeric powder
  • 1 teaspoon
    (10 ml)
    sweet paprika
  • 1 can
    (156 ml)
    tomato paste
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    796 ml


  • 1 can
    (398 ml)
    coconut milk
  • 1
    small sweet potato peeled and cut into 1 cm (1/2 '') cubes
  • 1 pkg
    (450 ml)
    extra firm tofu diced
  • 1 can
    (398 ml)
    Irresistibles organic chickpeas drained and rinsed
  • To taste
    salt and pepper

  • fresh cilantro (optional)
Imprimer ma sélection

Preparation

In a non-stick pan, heat the coconut oil. Add the onion and a pinch of salt and cook for 4-5 minutes, until the onion becomes translucent.

Add the garlic and spices. Cook for 1 minute.

Add the tomato paste and coconut milk. Mix and let the sauce thicken for about 5 minutes. Set aside.

Add the sweet potato, tofu, and chickpeas in the slow cooker.

Pour the sauce over the ingredients in the slow cooker and mix thoroughly. Make sure all the ingredients are coated. If the mixture seems too thick, add ¼ to ½ cup of water.

Cook on low for 5 to 6 hours, or until the sauce has thickened.

Adjust the seasoning (salt and pepper) and serve on rice or with naan bread. Garnish with fresh cilantro.

Source: Loounie

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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