Slow Cooker Chickpea Curry
This flavorful slow-cooker chickpea curry recipe is perfect for any day of the week. High-protein, low in calories and easy to make.
- Cooked VegetableCounts as a serving of Cooked Vegetable
- Healthy FatCounts as a serving of Healthy Fat
- ProteinCounts as a serving of Protein
To complete your meal, add Raw Vegetable and Healthy Carbohydrate in amounts recommended by your meal plan.
Makes 4 servings (400 calorie Meal)
Makes 3 servings (600 calorie Meal)
What you'll need
1 package firm cubed tofu (14 oz.), drained
1 tsp. olive oil
1 medium size onion, diced
4 garlic cloves, minced
1/2 cup light coconut milk
1 cup tomato puree
1 TBSP garam masala
1 TBSP curry powder
1 tsp. chili powder
1/2 tsp. ground ginger
Salt and pepper to taste
1 15-ounce can garbanzo beans, rinsed and drained
1/8 cup cilantro, finely chopped
What to do
Remove the tofu from the package and rinse. Wrap tofu in several paper towels and place on a cutting board. Position a small plate on top of the tofu, then place something heavy on the plate (like a can of beans or tomatoes) for about 15 minutes. This will remove some of the excess liquid from the tofu.
In a saucepan, heat the olive oil over medium heat and add the onion. Cook until soft and translucent, about 3 minutes. Add in the garlic and stir to combine. Whisk in the coconut milk, tomato puree, garam masala, curry powder, chili powder, ground ginger and a pinch salt and pepper. Cook until slightly thick, about 5 minutes.
While the sauce is cooking, finely cube the tofu. Place the tofu and garbanzo beans in the base of slow cooker. Pour the sauce on top. Cook on low for 4-5 hours until thick.
Before serving, stir in the cilantro. Serve with brown rice.
Per serving (without rice) (400 Calorie Meal)
Protein: 17 g
Carbohydrate: 33 g
Fat: 13 g
Per serving (without rice) (600 Calorie Meal)
Protein: 22 g
Carbohydrate: 44 g
Fat: 17 g