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Slow Cooker Chicken Curry with Coffee Panna Cotta

moka coffee pot
This dish pairs a rich, fragrant vegan slow cooker curry with a creamy, indulgent coffee panna cotta—basically, dinner and dessert that whisper, “you’re fabulous.”
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4 servings
Calories 310 kcal

Ingredients
  

For the Vegan Chicken Curry:

  • 1 block extra-firm tofu pressed and cubed (14 oz)
  • 1 cup coconut milk full-fat, because we’re worth it
  • 1/2 cup vegetable broth
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 tbsp ginger grated
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 1 tbsp tomato paste
  • 1 cup canned chickpeas drained
  • 1 cup diced tomatoes
  • 1 tbsp olive oil
  • Fresh cilantro for garnish optional, unless you're being fancy

For the Coffee Panna Cotta:

  • 1 1/2 cups almond milk
  • 1/2 cup strong brewed coffee
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tsp agar-agar powder
  • A few coffee beans for sass optional garnish

Instructions
 

For the Curry:

  • In a skillet, heat olive oil. Add onion, garlic, and ginger. Sauté until you smell something magical (5 minutes).
  • Toss in curry powder, turmeric, cumin, paprika, and tomato paste. Stir until it looks like curry paste’s spicy cousin.
  • Transfer the mess into your slow cooker. Add tofu, chickpeas, tomatoes, coconut milk, and broth. Stir and sass it up.
  • Cook on low for 6 hours. Do literally anything else.
  • Stir, season with salt and pepper, and toss fresh cilantro like you’re on a cooking show.

For the Coffee Panna Cotta:

  • In a saucepan, combine almond milk, coffee, maple syrup, and vanilla. Stir like you mean it.
  • Sprinkle in agar-agar. Bring to a boil while whisking like it owes you money.
  • Let simmer for 2 minutes, then pour into molds.
  • Chill in fridge for at least 2 hours (also a great time to chill yourself).
  • Unmold, garnish with coffee beans if you’re extra.

Notes

Nutritional Values (Per Serving)

  • Calories: 310
  • Total Fat: 13g
  • Saturated Fat: 6g
  • Carbohydrates: 35g
  • Fiber: 7g
  • Protein: 13g

Vitamins and Minerals (% per serving)

  • Iron: 20%
  • Calcium: 25%
  • Vitamin B6: 15%
  • Magnesium: 18%
  • Potassium: 12%

Additional Tips for Flavor Bragging Rights

  • Freeze tofu before cooking for that “chicken-y” texture—so convincing, your carnivore aunt won’t notice.
  • Add a pinch of cinnamon to the curry if you’re feeling bougie.
  • Use espresso for panna cotta if you’re emotionally attached to caffeine.
  • Swap almond milk with oat milk for creamier results and stronger oat-fueled self-worth.
  • Top the panna cotta with shaved dark chocolate to impress even yourself.