Tofu and Chickpea Curry

With all the reviews about the slow cooker turning this into mush, I decided to try using a pressure cooker.  I threw everything in (including the tofu) and cooked at high pressure 4 minutes, using quick release when it was done.  The flavors really popped and it was so easy and fast.  I left out the cauliflower and subbed with more sweet potato.  Ate over brown rice.

This was a really disappointing recipe. I followed the recipe and it just came out really bland.

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.

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.