Tofu and chickpea curry

From Cooking Light Slow-Cooker Tonight!: 140 delicious weeknight recipes that practically cook themselves

Cookbook

Author(s): Editors of Cooking Light

Page 174

Cuisine: Asian

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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Queezle_Sister

11 years ago

★ ★ ★ ★ ★ 4/5

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Vegetarian, gluten free, and delicious. There is a fair amount of vegetable chopping (onion, sweet potato, cauliflower) but basically you plop the ingredients into the slow cooker and that is mostly it. You do add tofu at the end. I used extra firm, I pressed it to expel more water and then fried it in coconut oil. The flavor was very nice, but could have used a bit more spice. Daughter thinks it should be a five.

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