This post is sponsored via my partnership with Blue Diamond Almond Breeze. Read on for an awesome and easy dinner recipe (+ vegan option)
Indian Food Wednesday is back!! When I first started the blog, I would teach a back-to-back spin and Zumba combo on Wednesday nights. It was a tough workout combo, but a lot of fun, and I always looked forward to Indian Food dinner with my closest friends afterwards. Things were starting to feel a little de ja vu with my new basketball court Zumba class -we have no mirrors, just like my favorite Valdosta Zumba class- and then I was offered a spin class right before it. Crazy, huh? I declined the extra spin class -teaching schedule is full and a great balance right now- but that doesn’t mean Indian Food Wednesday can’t start happening again
This recipe is the best kind: throw everything into a slow cooker, set it and forget it. Only a small amount of effort went into it: browning the chicken, a little chopping, a little grating and can opening. Nothing major, and the entire thing was prepped and ready to go in 15 minutes. There’s nothing like walking in the door and knowing that dinner is waiting for you.
I made this recipe with chicken, but it would also work extremely well with tofu. Just make the sauce on the stovetop and let it simmer for 20 minutes. While it’s simmering away, bake some firm, cubed tofu, seasoned with olive oil salt and pepper. Stir the tofu cubes into the sauce and there ya go.