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Butter Chicken without the Butter or Chicken
- Prep Time: 15 minutes
- Cook Time: 5-8 hours
- Total Time: 5-8 hours
- Yield: 4 1x
- Category: Main Dish
Description
The high-protein plant-based recipe is rich in taste, with some coconut oil and almond butter. Chickpeas or tofu replace the chicken, giving the dish a good boost of fibre.
Add all the ingredients to a slow cooker, turn it on low for 5 – 8 hours, and dinner is ready! Serve it with some brown rice and a big green salad.
This makes 4 big servings with roughly 18 grams of protein using chickpeas and 21 using extra firm tofu
Ingredients
Scale
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 tbsp (45 mL) coconut oil (can sub olive oil)
- 2 tbsp (30 mL) grated fresh ginger
- 2 tbsp (30 mL) packed brown sugar
- 2 tsp (10 mL) chilli powder
- 3/4 tsp (4 mL) ground coriander
- 3/4 tsp (4 mL) ground turmeric
- 1/2 tsp (2 mL) cinnamon
- 1/2 tsp (2 mL) ground cumin
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 1 can (28 oz/796 mL) diced tomatoes
- 1 cup (250 mL) vegetable broth
- 1/4 cup (60 mL) almond butter or cashew butter
- 2 cans chickpeas drained or 445 grams extra firm tofu cut into cubes
- 2 tbsp (30 mL) chopped fresh cilantro
Instructions
- Combine onion, garlic, coconut oil, ginger, brown sugar, chilli powder, coriander, turmeric, cinnamon, cumin, salt, pepper, and tomatoes in a slow cooker.
- Whisk in the broth and almond butter.
- Cover and cook on low for 5 hours or up to 8 hours.
- If you want a smooth sauce, use an immersion blender to puree it.
- Add chickpeas or tofu, turn the temperature to high, and cook until heated through (about 15-20 minutes).
Notes
Optional: stir in a big handful of baby spinach when adding chickpeas. If you want more heat, add some diced hot red peppers at the start of cooking.
Serve with brown rice and a kale salad if desired. Bagged Kale Slaw is a quick and easy option.
