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. 

 

Ingredients

  • 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

 

Directions

  1. 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.
  2. Stir in the lime juice and spinach and cook for 3o minutes more.
  3. Serve hot with cooked brown rice. Enjoy!

 

I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.

 

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