Slow Cooker Butter Chickpeas with Tofu

RECIPE VIDEO PRINT COMMENTS
5 from 14 votes

Slow Cooker Butter Chickpeas and Tofu! This slow cooker chickpea curry is packed with protein, vegan and gluten free. A healthier take on the favorite Indian dish, Butter Chicken, but made with chickpeas.

If you want a simple weeknight dinner recipe that’s packed with flavor, these slow cooker butter chickpeas are for you!

Whoever invented the slow cooker, I owe you a drink. While my crock-pot is hidden in a back cabinet for most of the year, it plays a starring role in breakfast & dinner from November to January.

Is there anything better than throwing everything into a pot and turning on a timer? That’s it!

Set it and forget it is music to my ears. Don’t get me wrong, while I love baking cookiespie-filled cinnamon rolls, and countless other holiday treats this time of year, the last thing I want to do after a grueling day of baking is to turn around and make dinner.

I’m convinced whoever invented the slow cooker must have been a baker.

If you’re looking for easy and delicious, then make sure to put these slow cooker butter chickpeas on your list.
Bowl Of Indian Butter Chickpeas

Ingredient Notes and Substitutions

  • Coconut Milk: Traditional Indian butter chickpeas use butter and cream for the creamy sauce, but for this dairy-free version, coconut milk is a stand-in. Cashew cream may work in a pinch for coconut allergies, but coconut milk is the best option. You can use a light version, but I prefer the full-fat coconut milk in the can for taste and mouthfeel.
  • Spices: This recipe relies heavily on the spice mix, and I don’t recommend adjusting it as you will alter the flavor. You’ll want a combo of garam masala, curry powder, chili powder, and ground ginger. You can use any Indian curry powder that you’d like; Penzey’s The Now Curry is my go-to curry powder.
  • Tofu: For an extra boost of protein, I do a combination of both tofu and chickpeas. Extra-firm tofu is best, though firm tofu also works!
Slow Cooker Indian Butter Chickpeas

How to Make These Vegan Butter Chickpeas

Cook the Aromatics

Cook the onion in a medium saucepan over medium heat until softened, then add in the garlic and spices. Cooking it on the stove first before adding to the slow cooker will make for a more flavorful recipe.

An Overhead View Of Chopped Onions And Butter Sautéing In A Stainless Steel Pot. The Onions Are Lightly Browned And Evenly Spread, With Visible Browning On The Bottom Of The Pot. Nearby, Chickpeas Wait On The Gray Countertop, Ready To Join The Simmering Blend.

Add the Ingredients

Add the coconut milk, tomato sauce and spices and cook over low heat until thickened, about 5 minutes. Add in the tofu and chickpeas.

A Top View Of A Pot Filled With Butter Chickpeas And Tomato Stew, Showcasing Visible Cubes Of Tofu. The Dish Boasts A Rich, Reddish Color And Thick Consistency, All Placed On A Light Gray Textured Surface.

Cook and Serve

Add to the base of a slow cooker and cook on low for 5 hours.

A Large Pot Filled With A Thick, Bubbling Tomato-Based Curry Features Butter Chickpeas And Diced Chunks Of Potato, All Simmered In A Rich, Red Sauce. The Pot Is Placed On A Light-Colored Surface.
Indian Butter Chickpeas Bowl With Rice And Naan

Tips for Success

Even though this is a slow cooker recipe, it does make a difference to saute the aromatics first on the stove and then add to the slow cooker.

If you own an Instant Pot (affiliate), then you can do it right in the base of the IP. Just hit the saute button, cook the onion, garlic and spices, then hit ‘cancel’ and use the slow cooker function to finish the recipe.

You don’t have to add the tofu to these butter chickpeas, but it does make for a heartier recipe.

I prefer a full-fat coconut milk as I think the richness better mimics the taste of butter, but you can use a light coconut milk if preferred.

Indian Butter Chickpeas With Rice And Naan

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations.

Delish Knowledge

Video

Slow Cooker Butter Chickpeas

5 from 14 votes
Slow Cooker Butter Chickpeas and Tofu! Packed with protein, vegan and gluten free. A healthier take on everyone’s favorite Indian dish. This is such a simple dish; the perfect make-ahead healthy weeknight dinner.
Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

Ingredients 

  • 1 14 ounce package extra-firm tofu
  • 1 tablespoon olive oil or vegan butter
  • 1 medium size onion, diced
  • 4 garlic cloves, minced
  • 1 15 ounce can coconut milk (full-fat preferred, but light is OK)
  • 1 cup tomato puree
  • 1 tablespoon + 1 teaspoon garam masala
  • 1 tablespoon + 1 teaspoon curry powder
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 15 oz can garbanzo beans, rinsed and drained
  • 1/8 cup cilantro, finely chopped
  • 2 cups cooked rice, for serving

Instructions

  • Remove the tofu from the package and rinse. Wrap tofu in a paper towel and place on a cutting board. Placing something heavy on top of the tofu to allow the water to drain out, about 15 minutes. Alternatively, use a tofu press (affiliate)
  • In a large saucepan, heat the olive oil over medium heat and add the onion. Cook until soft and translucent, about 5 minutes. Add in the garlic and stir to combine.
  • Whisk in the coconut milk, tomato puree, garam masala, curry powder, chili powder, ground ginger and salt and pepper. Cook until slightly thick, about 5 minutes.
  • While the sauce is cooking, finely cube the tofu. Place the tofu and garbanzo beans in the base of slow cooker. Pour the sauce on top. Cook on low for 5 hours until thick. You can cook the sauce longer if needed.
  • Before serving, stir in the cilantro. Serve with rice and naan, if desired. 

Nutrition

Serving: 1servingCalories: 233kcalCarbohydrates: 41gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 499mgPotassium: 482mgFiber: 5gSugar: 4gVitamin A: 674IUVitamin C: 10mgCalcium: 57mgIron: 2mg
Course: dinner, main, slow cooker
Cuisine: Indian

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142 Comments

  1. Can I make this with paneer instead of tofu?

  2. Maria Viloria says:

    This one has made it to my meal prep rotation. It’s super easy and delicious! I just put a bit less garam masala and more curry powder 🙂

    1. Love hearing that, thanks Maria!

  3. Would you tweak the seasonings at all if serving to kiddos?

    1. Hi Kelly, yes, I’d probably reduce the chili powder if serving to kids, and maybe decreasing the curry powder depending on overall preference.

  4. Felicia G says:

    Can you sub potatoes for tofu?

    Thanks

  5. Vicky Evans says:

    I dragged my slow cooker out from the back of the cupboard a couple of weeks ago after not using it for a while so I’ve been looking for some new recipes to try. Just had this for my tea. I’ve had bad experiences with tofu and with coconut milk so I wasn’t sure what to expect or whether I would like it. Oh my goodness, it’s delicious. A breeze to make, inexpensive ingredients but the flavour of that sauce is amazing! Happily I have 4 more portions left to put in the freezer!

  6. Hi,

    I would love to try the recipe, but don’t have a slow cooker. Would it work in an instant pot (I haven’t been successful with the instant pot slow cooker function). Thank you!

    1. Hi Anne, I haven’t tried it in the IP so can’t say for sure if it will work. It’s probably easier to adapt it to the stovetop– I’ll add those directions soon!

    2. Hi Anne,
      The Instant Pot has a “slow cooker” feature … just use any pot lid that fits instead of the IP lid.

    3. I make it in the instant pot all the time. I use the saute feature to do the sauce, then add the chickpeas and tofu last. Cook for4-5 hours on low

  7. 5 stars
    i’ve made this multiple times and it is fool-proof! comes out delicious. i’ve taken to adding bell peppers and then throw in a couple handfuls of spinach with about 10 minutes remaining – an easy way to get some extra veggies!

  8. Hi, this recipe sounds delicious and I plan to make it soon. I am wondering what size slow cooker you use to make it. I’m guessing 5 Qt?

    1. Hi Donna, I have a 6 qt. slow cooker but the 5 qt. will work with this recipe.