A clever word-play on the more traditional butter chicken, this is a vegan and gluten-free alternative that is super easy to cook up in a Crockpot or whatever slow cooker thing you have.
- 1 pkg firm tofu
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 can coconut milk
- 1 can (400ml) plain tomato sauce
- 1 tbs garam masala
- 1 tbs curry powder
- 1 tsp chili poweder (optional)
- 1 inch chunk fresh ginger, minced
- 1 can (540ml) chickpeas or garbanzo beans
In a mixing bowl, whisk the coconut milk, tomato sauce, and spices all together until nicely blended. The can of coconut milk may have a solid layer on top, and that’s fine. Just break it all up and mix it in. Stir in the onion and garlic too.
Dice up your tofu and place it in the bottom of the cooker, along with the can of chickpeas. Pour your sauce over top, and get your Crock cooking on low for 4 to 5 hours. Serve over rice or with a warm piece of naan.
Note: The original recipe called for the sauce to be simmered for several minutes before adding to the Crockpot for thickness. I don’t bother with this and it still comes out lovely. If you find the sauce too thin, you can give it a shot.