Last week I shared a recipe for a Tempeh and Pumpkin Noodle Bowl, which I veganized from a recipe booklet that was sent to me from a certain home decorating magazine. There were a few other recipes in the booklet that I had my mind set on converting, the easiest of which was an slow cooker Indian chicken and chickpea stew. I just love my slow cooker so I’m always on the hunt for more dishes to make in it, and this one was not a disappointment. To veganize it, I simply swapped the meat for tofu and then I mixed a few other things around just for the fun of it. Dennis and I ate this when we came home from apple picking in drizzling rain, and it was the perfect warm-me-up on a cool autumn evening.
- 14 ounce package of extra firm tofu or super firm, drained (I used Wildwood’s super firm sprouted tofu, and it was perfect in this dish)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 5 teaspoons curry powder
- 2 teaspoons ground ginger
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 2 – 15 ounce cans chickpeas
- 2 – 15 ounce chans diced tomatoes
- 1 cup water
- 1 vegetable bullion cube
- 2 tablespoons lime juice
- 8 ounces fresh spinach, chopped
- Add all of the ingredients to the slow cooker with the exception of the lime juice and spinach. Cover and cook on low for 7 1/2 hours.
- Stir in the lime juice and spinach and cook for 3o minutes more.
- Serve hot with cooked brown rice. Enjoy!
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