Slow Cooker Tofu Butter Chicken (GF, V)

Source: Jessica in the Kitchen | Serves: 8 | Time: 3-4 hr/6-7 hr

Changes: replaced ginger with allspice.

Ingredients

2 ½ tbsp garam masala

2 tsp ground allspice

1 tsp chilli powder

1 tsp ground black pepper

2 tsp curry powder

1/2 red onion, diced

2 tsp salt

2 14 oz each cans of coconut milk (I did one full fat, one low fat)

12 oz tomato paste

1/2 teaspoon dried fenugreek

2 1lb blocks firm tofu, pressed for 30 minutes

To Serve

2 teaspoons coconut sugar, or brown sugar optional

juice of two limes

Basmati rice

Naan

Instructions

After the tofu is finished pressing, cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.

Turn your slow cooker on and to warm. Line your slow cooker with one Reynolds Kitchens Slow Cooker Liner according to the box's directions.

Into the Reynolds Kitchens Slow Cooker Liner, add all of the ingredients into the slow cooker except the tofu, coconut sugar and the lime.

Whisk and mix together the ingredients and incorporate until the tomato paste is almost or completely mixed into the sauce.

Add in the tofu, and stir gently, incorporating completely.

Set the slow cooker to high for 3 to 4 hours or on low for 6-7 hours (for high, monitor the last 30 minutes and for low, monitor the last hour). At the end, stir in the lime juice and the coconut sugar.

Serve alongside naan bread or basmati rice to keep GF and enjoy!