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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.

Counts as*

  • 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.

Serving Size

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)

Calories: 300
Protein: 17 g
Carbohydrate: 33 g
Fat: 13 g

Per serving (without rice) (600 Calorie Meal)

Calories: 400
Protein: 22 g
Carbohydrate: 44 g
Fat: 17 g

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