Indian food is one of my absolute favs! So it’s natural that as a part of my slow cookin adventures, I’d make a curry. I’ve done quite a few meat recipes so I figured I’d try a vegan approach this time.
What you need:
2 cans of chickpeas
1 can diced unsalted tomatoes
1 cup diced carrots
1 tbsp chopped garlic
1 large yellow onion, diced
1 can coconut milk
2 tspn chopped ginger
2 bay leaves
1 tbsp curry powder
1 tbsp garam masala
2 tspn tumeric
2 tspn cumin
1 tspn coriander
1 tspn cracked black pepper
1/2 tspn cayenne pepper
2 tspn salt
dash thyme
1/2 tbsp brown sugar
dash cinnamon
2 7oz packages of baked tofu
How to:
Add all of your ingredients except the tofu to the slow cooker and turn the heat on low and set to 5 1/2 hours. 
Once the time approaches the 5 hour mark, dice your tofu into cubes and brown in a skillet.
Add your browned tofu to you slow cooker once you reach the 5 hour mark and let it continue to cook for the final half hour.
Once it’s all done you can serve this deliciously flavorful curry with rice, quinoa or on it’s own with a dollop of Greek yogurt.
@LifeandDimSum
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