Slow Cooker Tofu Butter Chicken
Ingredients
-
2 ½
tablespoons
garam masala
-
2
teaspoon
ground ginger
-
1
teaspoon
chilli powder
-
1
teaspoon
ground black pepper
-
2
teaspoon
curry powder
-
½
red onion
diced
-
2
teaspoon
sea salt
-
2
cans
coconut milk (14 oz each)
-
12
ounces
tomato paste
-
½
teaspoon
dried fenugreek (optional)
-
2
lbs
firm tofu (pressed for 30 minutes)
-
2
teaspoon
coconut sugar (or brown sugar, optional)
-
juice of
two limes
Instructions
- Press the tofu for 30 minutes, then cut or tear it into cubes.
- Turn on the slow cooker to warm and line it with a slow cooker liner.
- Add all ingredients except for the tofu, coconut sugar, and lime juice into the slow cooker.
- Whisk the ingredients together until the tomato paste is well mixed into the sauce.
- Gently stir in the tofu to incorporate it into the sauce.
- Set the slow cooker to high for 3 to 4 hours or low for 6 to 7 hours.
- In the last 30 minutes for high or last hour for low, monitor the cooking.
- Stir in the lime juice and coconut sugar before serving.
- Serve with naan bread and basmati rice.
Nutrition Facts (estimated)
Servings
8 servings
Calories
240
Total fat
17.4g
Total carbohydrates
13.2g
Total protein
7.8g
Sodium
474mg
Cholesterol
0mg
You might also like