Ingredients

1 (14 oz) package extra-firm tofu
1 tablespoon olive oil
1 medium onion, diced
4 garlic cloves, minced
1 (15 oz) can coconut milk (full-fat)
1 cup tomato puree
1 tablespoon + 1 teaspoon garam masala
1 tablespoon + 1 teaspoon curry powder
2 teaspoons chili powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 (15 oz) can chickpeas, rinsed and drained
Fresh cilantro, for topping
Cooked rice, for serving (optional)

Description

Begin by pressing the tofu gently to remove excess moisture, then cut it into cubes and set aside.

Warm olive oil in a pan over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Stir in the coconut milk, tomato puree, garam masala, curry powder, chili powder, ground ginger, and salt. Allow the mixture to simmer for about 5 minutes until it slightly thickens and the spices are well combined.

Add the chickpeas and tofu to the slow cooker, then pour the sauce over the top. Stir gently to combine everything evenly.

Cook on LOW for 4–5 hours, until the flavors are rich and fully developed.

Just before serving, stir in fresh cilantro and serve warm over rice if desired.