Ingredients

The following ingredients have 4 Servings
  • 14.5 oz tomato sauce (1 can; note 1)
  • 1 cup coconut yogurt (dairy yogurt works but may not be frozen)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 1 block extra firm tofu (350 g/ 12.5 oz; chopped into cubes; note 2)
  • 2 cups cauliflower (chopped into very small florets; note 3)
  • 1 cup frozen peas
  • 1/4 cup cilantro leaves (chopped)

Instruction

  • Combine - In the base of a 6 quart slow cooker, stir together the tomato sauce, coconut yogurt, and all spices. Cut tofu into 1/2 inch cubes, and stir into the sauce.
  • Slow cook - on low for 5 hours.
  • Add veggies - Add in 2 cups of very small cauliflower florets and 1 cup frozen peas. Cook on low for 1 more hour.
  • Serve - Stir in cilantro leaves and enjoy with naan bread or served over rice.