Potato and Chickpea Tikka Masala (Slow Cooker)

dump and go slow cooker tikka masala Jun 08, 2024

Potato and Chickpea Tikka Masala
Serves: 6-8 • Total Time 4 hours: • FODMAP Rating: High

This creamy vegan tikka masala is a comforting, aromatic dish that brings together a rich blend of spices with hearty vegetables and chickpeas. Using potatoes in this recipe was inspired by The Recipe Well because it is a perfect and filling vegan Tikka Masala for those who don't like tofu. However, you can easily add in cubed tofu as well if you want more protein. The cashew cream adds a luscious and delicious texture, making it a satisfying plant-based alternative to the traditional dairy cream based dish. If you want a more low fat option, you can use unsweetened, unflavored soy milk with a little cornstarch to thicken it up (add a drop of coconut extract if you like the taste of coconut milk).  You can use regular canned coconut milk instead cashews if you don't like cashew cream. 

1 yellow onion, diced
3 cloves garlic, minced
1 tablespoon grated ginger
3 cups diced white or yellow potatoes
2 cups crushed tomatoes or marinara sauce
1 (19oz) can chickpeas, drained and rinsed
1 (14oz) can fire-roasted tomatoes
1 cup frozen peas
1 bell pepper (red, yellow, or orange), diced
3/4 cup cashews, soaked and rinsed
Juice of one freshly squeezed lemon
1 teaspoon veggie bullion (or bullion cube)
1 tablespoon garam masala
1 tablespoon paprika
2 teaspoons ground cumin
1.5 teaspoons salt
1 teaspoon sugar
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (optional)
Cilantro to garnish (optional)

Rice or Naan to serve


1. Combine all ingredients except for cashews, bullion, and lemon juice to the slow cooker. Mix well. (option to save frozen peas until the end to cool it down when it is ready to serve). Ensure the ingredients are evenly distributed.

2. On the side, start soaking the cashews in water in a small bowl so they will be easier to blend later on.

3. Set the slow cooker to High and cook for 4 hours. 

4. Start cooking rice. 

5. Right before the tikka masala is done cooking, place the soaked and rinsed cashews in a high-speed blender with 3/4 cup of water and 1 teaspoon veggie bullion. Blend until smooth and creamy. 

6. Once the slow cooker time is up, stir in the cashew cream and freshly squeezed lemon juice until well combined. Garnish with cilantro. Add salt to taste if necessary. Serve immediately with basmati rice or naan.



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