Hello fellow foodies!
This week, you’re in for a treat! I’ve asked my friend Carrie, the owner of Fitness and Frozen Grapes to contribute a piece of her own for Foodie Friday. Carrie is one of my good friends and she is always looking to turn any old fashioned meal into something worth bragging about. You all know my motto for food: never be old fashioned, and this recipe will not disappoint. Enjoy!
Hi, everyone! I’m Carrie, and I blog over at Fitness and Frozen Grapes, a healthy living blog. The fabulous Gabby asked me to write a post for Foodie Friday, and since my crock pot dinner last night turned out great, I figured it would be a perfect meal to share. Say hello to tofu and chickpea curry.
Even though I’m not a vegetarian, I love meatless sources of protein like tofu, tempeh, and quinoa. As a runner-turned-triathlete, I’m very conscious of what I eat, and I’ve discovered my body responds better to vegetarian proteins than lamb, pork, and red meat. Plus, I’ve recently become a huge fan of my crock pot; it doesn’t get easier than a set-it-and-forget it meal.
When I prepped this dish yesterday afternoon, I followed this recipe, but I made a few changes, which are reflected in the text below.
Tofu and Chickpea Curry (found on myrecipes.com)
- 1 large sweet potato, peeled and cubed
- 2 cups small cauliflower florets
- 1 tablespoon curry powder
- 1 tablespoon light brown sugar
- 1 tablespoon ginger
- 1 1/4 teaspoons salt
- 1 teaspoon crushed garlic
- 1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 1 (13.5-ounce) can light coconut milk
- 1 (14-ounce) package extra-firm tofu, drained
- 1 tablespoon coconut oil
- 3 cups hot cooked rice
- Salt and pepper to taste
1. Place first 10 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.
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.
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.
4. Spoon rice into bowls or onto plates. Ladle curry evenly over rice. If desired, black pepper.
I want to thank Carrie again for submitting this wonderful recipe! Check out her blog when you get a chance to see more fabulous recipes!