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Slow Cooker Better Vegetarian Butter "Chicken" - Dump and Go Dinner

<p>Over the years, I've been trying, mostly unsuccessfully, to create a vegetarian version of Indian Butter Chicken at home.</p>
6 Servings Recipe By

Ingredients

  • 2 cups drain Garbanzo Beans (Chick Peas), Canned
  • 1 cup slice Onion
  • 1 tablespoon peel and mince Ginger, Fresh
  • 4 teaspoons mince Garlic, Cloves
  • 1 tablespoon Chili Powder
  • 2 teaspoons Yellow Curry Paste
  • 1/8 teaspoons Cinnamon
  • 28 ounces Diced Tomatoes, Canned
  • 2 tablespoons Tomato Paste
  • 1 1/2 teaspoons Garam Masala

Serving Day Ingredients

  • 1 cup Yogurt, Plain
  • 1/2 cups Half and Half
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 226 Calories
  • 5g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 7mg Cholesterol
  • 716mg Sodium
  • 36g Total Carb
  • 9g Fiber
  • 11g Total Sugars (Includes 0g Added Sugars)
  • 11g Protein
  • 1 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place all ingredients in slow cooker besides yogurt, half and half, salt, and pepper.
  2. Cover and cook on LOW for 6-8 hours.
  3. Uncover and stir in yogurt, half and half, salt and pepper.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all ingredients in a bowl. Divide among indicated number of gallon freezer bags, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place in crockpot and cook on LOW for 6-8 hours.
  3. Uncover and stir in yogurt, half and half, salt and pepper.

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