This flavorful curry is completely vegetarian and will please the whole family. Sweet potatoes, cauliflower, chickpeas, and firm tofu provide the base for this curry while spices like garlic, fresh ginger, curry powder, and coconut milk bring great flavors to the table. Smart Recipes, Vegetarian Recipes, Grains Recipes, Recipes Grains Vegetarian Chickpea & Tofu Curry With Rice Chickpea & Tofu Curry With Rice Recipe | PT6H25M Serves 6 Ingredients: 2 Cups Sweet Potato 1 Cup Onion 2 Cups Cauliflower 1 Tablespoon Madras Curry Powder 1 Tablespoon Fresh Ginger 2 Cloves Garlic 1 Tablespoon Brown Sugar 1.25 Teaspoons Salt 1 Can No-Salt-Added Diced Tomatoes 1 Can Chickpeas 1 Can Coconut Milk 1 Tablespoon Canola Oil 3 Cups Hot Cooked Rice 3 Tablespoons Fresh Cilantro 0 To Taste Freshly Ground Black Pepper In a 4-quart slow cooker, stir together sweet potato, onion, cauliflower, brown sugar, curry powder, ginger, garlic, salt, chickpeas, tomatoes and coconut milk. Cover, set on LOW and cook until vegetables are tender, for 5½ hours. When vegetables in pressure cooker are almost ready, absorb excess moisture from tofu by pressing it between paper towels several times. Heat oil in a large skillet over medium heat and swirl to coat. Brown tofu in oil by sautéing it for about 10 minutes, stirring occasionally. Once vegetables are cooked, add in tofu, cover, set on LOW and cook for 30 minutes. Place cooked rice into bowls, ladle prepared tofu over rice, garnish with cilantro and serve.



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