Step 1

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.

Step 2

In a saucepan, heat the olive oil over medium heat and add the onion. Cook until soft and translucent, about 5 minutes.

Step 3

Add in the garlic and stir to combine.

Step 4

Whisk in the coconut milk, tomato puree, garam masala, curry powder, chili powder, ground ginger and a pinch salt/pepper.

Step 5

Cook until slightly thick, about 5 minutes.

Step 6

While the sauce is cooking, finely cube the tofu.

Step 7

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.

Step 8

Before serving, stir in the cilantro.

Step 9

Serve with rice and naan.