Spice level = Low to Medium
Click here for a printable recipe.
Ingredients:
1 large onion, chopped
4-6 garlic gloves, minced
2 Tbl minced or freshly ground ginger
1 15oz can of tomato sauce
2 Tbl olive oil
1 Tbl garam masala
2 tsp ground cumin
1 tsp ground coriander seeds
2 spt smoked or regular paprika
1 tsp ground turmeric
½ tsp ground cinnamon
½ tsp ground black pepper
1 tsp garlic salt
1 15oz can of chickpeas, drained & rinsed
1 14oz package firm tofu, drained, pressed & cubed
1 bay leaf
1 can of canned coconut milk
2 Tbl corn starch
3 Tbl of SH’ That’s Hot! Angry Ginger hot sauce, separated
1 lemon, cut into 8 quarters (slice in ½ then in quarters)
1 jalapeno, sliced thin (optional)
½ cup of cilantro, chopped
1 cup basmati rice, cooked as per directions (for more flavor, add chopped cilantro fresh lime juice to rice)
Naan (optional)
Directions:
Grease inside of medium slow-cooker with olive oil. Combine ingredients from onion to garlic salt including 2 Tbl of SH’ That’s Hot! Angry Ginger sauce in a separate large bowl. Stir to combine. Place the chickpeas and tofu in the bottom of the slow-cooker then put the ingredients from the bowl on top. Stir it all together to ensure it is well combined. Place a bay leaf on top so it’s easy to remove and cover. Cook for 8-10 hours on low or 4-5 hours on high. When done, combine coconut milk, cornstarch and remaining 1 Tbl Angry Ginger sauce in a small bowl and then stir into the crock-pot mixture. Cook for another 10-15min or until thick. During that cooking process, cook the rice and heat naan (optional). Place rice in the bottom of a bowl then top with the slow-cooker mixture. Top with some fresh jalapeno slices, chopped cilantro and a squeeze of fresh lemon. Serve and eat!
