Slow Cooked Butter Chickpea Curry
By :Instant Brands Culinary Team
Slow Cooked Butter Chickpea Curry
Slow Cooked Butter Chickpea Curry
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Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Vegan & Vegetarian
Cooking Technique Sauté, Slow Cook
Main Ingredient Canned Chickpeas, Tofu
Keyword chickpea, curry
Prep Time 10 minutes
Cook Time 3 hours
Servings
4-6 servings
Ingredients
  • 1 package firm tofu (12 oz)
  • 1 tbsp olive oil
  • 1 medium size onion thinly sliced
  • 1/2 cup shallots thinly sliced
  • 4 cloves garlic minced
  • 1 can + 1/2 cup coconut milk
  • 1 cup tomato puree
  • 1 tbsp + 1 tsp garam masala
  • 1 tbsp + 1 tsp chili powder
  • 2 tsp ground ginger
  • 1 can chickpeas rinsed and drained (15 oz)
  • salt and pepper to taste
  • 1/8 cup cilantro finely chopped (optional)
Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Vegan & Vegetarian
Cooking Technique Sauté, Slow Cook
Main Ingredient Canned Chickpeas, Tofu
Keyword chickpea, curry
Prep Time 10 minutes
Cook Time 3 hours
Servings
4-6 servings
Ingredients
  • 1 package firm tofu (12 oz)
  • 1 tbsp olive oil
  • 1 medium size onion thinly sliced
  • 1/2 cup shallots thinly sliced
  • 4 cloves garlic minced
  • 1 can + 1/2 cup coconut milk
  • 1 cup tomato puree
  • 1 tbsp + 1 tsp garam masala
  • 1 tbsp + 1 tsp chili powder
  • 2 tsp ground ginger
  • 1 can chickpeas rinsed and drained (15 oz)
  • salt and pepper to taste
  • 1/8 cup cilantro finely chopped (optional)
Slow Cooked Butter Chickpea Curry
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. 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.
  2. Select SAUTÉ-High and set the time for 30 minutes. Press START.
  3. Add oil into the Inner Pot. When the oil is hot, add the onions, shallot, salt, and pepper and cook, stirring occasionally, until caramelized, about 5-6 minutes.
  4. Add in the garlic and stir to combine. Cook it for 1 minute more.
  5. Press CANCEL button.
  6. Select SLOW COOK-High and set the time to 3 hours. Press START.
  7. Place the tofu and chickpea in the inner pot. Add the coconut milk, tomato puree, garam masala, curry powder, chili powder, ground ginger and a pinch salt/pepper. Give it a big stir, close the lid and set to VENT.
  8. When the cooking time is done, carefully open the lid.
  9. Add the cilantro before serving.
  10. Serve with rice and naan.