Indo chickpea and tofu Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup dried garbanzo beans rinsed and drained
1 28 oz can crushed tomatoes
3 cups water
1 tbsp vegetarian better than bouillon no chicken base(amazon has a good price)
2 cups cub russet peeled potatoes
1 can coconut cream
3 tbsp vegan fish sauce(amazon has it)
2 tbsp brown sugar
1 tbsp grape seed oil
2 tbsp yellow curry paste
1 tsp cumin seeds
1 tsp coriander
1 tsp turmeric
1/2 tsp garam masala
1/2 tsp ginger paste
1 tsp chili paste (less if do not like to much spice)
1 tsp garlic powder
1 tsp onion powder
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Directions: |
Directions:Put all ingredients except oil and spices in the slow cooker set on med level.Heat the oil in a fry pan on med heat add all the spices . Cook until cumin seeds pop or about 7 min ( cooking the spices releases the flavor ). Add the spices to your crock pot, cook at least 6 to 8 hours.You can add a some unsalted vegetable broth(do not sub salted veg broth as there is a good amount of salt in the bouillon paste) or water when cooking if it becomes to thick.The yellow curry paste makes it a lot more flavorful but if you cant find it you can add curry powder. Serve over rice. |
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Number Of
Servings: |
Number Of
Servings:4 to 6 |
Preparation
Time: |
Preparation
Time:15 min active, 6 to 8 hr inactive |
Personal
Notes: |
Personal
Notes: My family and I love Indian and Thai food and this recipe is a beautiful marriage of both cuisines .With the chili paste, it is on the spicy side so omit if spicy is not your thing.
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