Tofu and Chickpea Curry
Oxmoor House
Experiment with a variety of fresh vegetables in this vegetarian Madras curry. You can stir in spinach or Swiss chard during the last 30 minutes of cooking, if you like.
How to Make It
Step 1
Place first 11 ingredients in a 4-quart electric slow cooker; stir well. Cover and cook on LOW for 5 1/2 hours or until vegetables are tender.
Step 2
Place tofu on several layers of paper towels; cover with additional paper towels. Press to absorb excess moisture; cut into 1/2-inch cubes.
Step 3
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add tofu; cook 8 to 10 minutes or until browned, turning with a spatula. Stir into vegetable mixture in slow cooker. Cover and cook on LOW for 30 minutes.
Step 4
Spoon rice into bowls. Ladle curry evenly over rice. Sprinkle with cilantro and, if desired, black pepper.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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Kvavava's Review
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Dannabanana84's Review
This was a really disappointing recipe. I followed the recipe and it just came out really bland.
vvdevine's Review
I used the amounts in the recipe and the whole thing was tasteless. So then I added twice the curry and a bunch of red pepper but it was just tasteless gunk.
ilikefoodmore's Review
I added a pinch of hot pepper flakes for heat and roasted the cauliflower instead. I didn't need to pan fry the tofu, I just threw it into the stoneware after I drained it. I also cooked my own chickpeas (1/2 lb) because I think it would have gotten too mushy if it sat overnight in the crockpot.
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