I think I’ve finally found my go-to slow cook recipe for those times when I know I’ll get home late but need dinner on the table ASAP!
It took me a few goes to get this right as I only bought my multi-cooker about 2 weeks ago and still testing out its many functions. Initially, I was keen to try out its pressure cooking abilities and made a similar curry to this one. Although you can adapt this recipe and use the pressure cooker setting, having now tried both, I believe the slow cooking function helps the curry to develop a deeper flavour, especially within the tofu, and generally results in a creamier curry.
This recipe uses extra turmeric as I am fan of its amazing ayuverdic benefits.
Tumeric, in addition to being anti-inflammatory and high in anti-oxidants, has been claimed to improve brain function, lower heart disease risks, fight depression and delay ageing.
Personally, I love finding an excuse to make myself a Turmeric Latte (aka Golden Latte!) whenever I have an upset stomach as I find it helps calm my sensitive tummy.
Vegan Tofu Tikka Masala
Creamy and moreish, this slightly sweet Tikka Masala will have you going back for seconds!
Serves 4 | Prep Time: 15 mins | Total Time: 5 hours 15 minutes | Easy
- 1 Packet Firm Tofu diced
- 1/2 Sweet Potato, diced (about 1 1/2 cups)
- 1 Cup Chickpeas, cooked
- 1 Onion, diced
- 2 Cups Coconut Milk
- 1 1/2 Tins Tomatoes, diced
- 2 Tablespoons Tomato Paste
- 1 Tablespoon Garlic, minced
- 1 Teaspoon Ginger, minced
- 3 Tablespoons Nutritional Yeast
- 2 Tablespoon Coconut Yoghurt
- 1 Tablespoon Red Wine Vinegar
- 2 Tablespoons Coconut Oil
- 1 1/2 Tablespoons Turmeric
- 1 Tablespoon Sweet Paprika
- 1 Teaspoon Hot Paprika
- 1 Teaspoon Garam Masala
- 1 Teaspoon Ground Coriander
- 1 Teaspoon Curry Powder
- 1/2 Teaspoon White Pepper
- 1 Teaspoon Salt
1. If your slow cooker allows, on high heat, saute the spices, ginger and garlic in coconut oil for 3 minutes, stirring occasional. Add the onions and cook saute for another 3 minutes making sure the onions do not stick to the bottom of the pot.
2. Add the rest of the ingredients, stirring in between and ending with the coconut milk. Give the whole pot a big stir then close the lid.
3. Adjust the settings for your slow cooker to High and cook for 5 hours. Serve over freshly steamed rice and a spoonful of coconut yoghurt 🙂
Yeast? – Nutritional Yeast can easily be omitted. It gives the curry a slight nutty cheesy flavour but I understand that it’s not everyone’s cup of tea. It’
No Time? – If you’re extremely time poor, steps 1 and 2 can be amalgamated and all the ingredients can literally be put into the pot – given a stir – adjust the settings – and out the door you go!
I Want It NOW! – The recipe can easily be adapted and the Pressure Cooker setting can be used. For this, set to manual pressure cook and cook for 25 minutes. When I tried this, my curry turned out less creamy. To rectify, I added a heaped spoon of cornflour and cooked the curry for another 5 minutes with the lid open so that it would thicken up. Just make sure you mix the corn flour with a little of the curry in separate bowl first, rather then just sprinkling the flour into the mix.
Disclaimer: Nutrition is such a highly contested area and I don’t claim to know all the answers – everything on my page is my opinion based on what I believe to be true. So please, enjoy my opinion and do your own further research if you are interested in a topic.
Not feeling keen to cook tonight? Check out some of these top Vegan Restaurants in Crows Nest, Sydney and book yourself in for a taste-test, you can’t go wrong!