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1 large onion, finely chopped

4 garlic cloves, minced

2 tablespoons freshly grated ginger

1 (15 oz) can tomato sauce

2 tablespoons olive oil

1 tablespoon garam masala

2 teaspoons ground cumin

1 teaspoon ground coriander

2 teaspoons smoked paprika

1 teaspoon ground turmeric

¼ teaspoon ground cinnamon

½ teaspoon ground cayenne pepper

½ teaspoon ground black pepper

1 teaspoon salt

1 (14 oz) package firm tofu, drained and pressed and cubed

1 (15 oz) can garbanzo beans, drained and rinsed

1 bay leaf

1 cup full-fat canned coconut milk

2 tablespoons corn starch

½ large lemon, juiced

Cooked rice, for serving

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1. Lightly grease the inside of your slow cooker with a bit of olive oil or spray and set aside OR preheat oven to 300F.

2. Combine all ingredients from onion to salt together until well-combined.

3. Place the tofu (or tempeh) and chickpeas in the base of the slow cooker (OR Le Creuset Dutch oven) and pour the sauce on top. Gently mix together until everything is combined and well-coated.

4. Place the bay leaf on top and cover, cooking for 4 hours on high (or 8 hours on low) OR cook, covered, in the oven for 50 minutes @ 300F.

5. When done, combine the coconut milk and cornstarch in a small bowl, then and gently stir into the mixture. Cook for an additional 20-30 minutes until thickened. (Good time to make rice!)

6. Add the lemon juice and stir once more before serving. Garnish with chopped cilantro!

Notes:

See this page for slow cooker > oven conversion details (already added to recipe):

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