Potato and Chickpea Tikka Masala is a comforting vegan dish to enjoy as the weather gets cooler. Potato, chickpeas, green peas and bell peppers slow cook in a tomato-based sauce along with a warming spice blend. Blended cashews give the sauce a dreamy creamy texture. This vegan tikka masala is an easy, healthy meal that you'll want to make again and again.
Prep time: PT20M
Cook time: PT240M
Total time: PT260M
Rating
4.88 stars (33 reviews)
Keywords
crock pot, potato and chickpea tikka masala, slow cooker, vegan tikka masala
Ingredients
1 tablespoon garam masala
1 tablespoon paprika
2 teaspoons ground cumin
1.5 teaspoons sea salt
1 teaspoon coriander
1 teaspoon sugar
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (optional)
1 tablespoon coconut oil (optional, if sautéing )
1 yellow onion
3 cloves garlic, minced
1 tablespoon ginger, grated (I use store-bought paste to save time)
3 cups white or yellow potato, diced
2 cups tomato purée (Also called strained crushed tomatoes. Plain old crushed tomatoes work, too.)
1 19oz can chickpeas, drained and rinsed
1 14oz can fire-roasted tomatoes
1 cup frozen peas
1 red, yellow or orange bell pepper, diced
1 jalapeño pepper, diced
3/4 cup cashews, soaked and rinsed
1 tablespoon lemon juice, freshly squeezed
Categories
Main Course
Cuisine
Indian
Steps
Make the spice blend: Add all ingredients to a small bowl and stir until well combined. Set aside.
Heat coconut oil in a small skillet over medium heat. Sauté the onion until translucent, about 3 minutes. Add the garlic and ginger and continue to sauté for another 30 seconds, until fragrant. Transfer mixture to the slow cooker.
Add the potato, chickpeas, green peas, bell pepper, jalapeño, tomato purée, fire-roasted tomatoes and spice blend to the slow cooker. Mix until ingredients are evenly distributed, then set the slow cooker to cook on High for 4 hours.
While the tikka masala is slow cooking, place cashews in a bowl of water and set aside. A few minutes before the slow cooker is done, drain and rinse the cashews. Place the cashews in a high speed blender with 3/4 cup fresh water and blend until smooth and creamy.
Once the slow cooker is done, add the cashew cream and lemon juice and stir until well combined. If needed, add salt to taste. Serve immediately with basmati rice or naan.
Nutitrion
Serving Size: 1 serving
Calories: 418 kcal
Carbohydrates: 63 g
Protein: 18 g
Fat: 13 g
Saturated Fat: 4 g
Sodium: 733 mg
Sugar: 15 g
Reviews
Sarah on 2024-09-17 (2 stars): Sadly, this recipe was a huge miss for me. I followed the recipe to a T, but it ended up incredibly watery. I had to add cornstarch and Greek yogurt to thicken and even then, it didn’t reach the correct consistency. Even after four hours on high, the potatoes were quite hard. Also, it was quite bland. Not sure how that could be with all the spices, but it didn’t taste like much. Bummed I have yet to find a recipe that comes close to takeout.
Esther on 2023-08-12 (5 stars): Me and my family loved it. I used coconut milk instead of cashew and it was the best.
Lou Rodewald on 2023-08-10 (5 stars): I made this last night for my family. They LOVED IT! I might add that I did cut up tofu, warmed it up and my daughters and I added it in our bowl. My husband had some cut up beef in his. So, this recipe works great for mixed families with vegan, vegetarian, and non vegan/vegetarian. I used Lite Coconut milk and probably would have been thicker with regular but I didnt have any on hand. I didn't add the jalepenos or the cayenne since my girls and I don't like spicy. There was enough heat with just as is with your spice blend. Definitely a keeper and I think next time I will add some cauliflower as well. Again, wonderful recipe! Thank you!
Susan Mulligan on 2023-07-13 (5 stars): I made the recipe on my stovetop, and let it simmer all day. I followed the recipe but left out the sugar. I thought I might add some shredded carrots to take out the acidity of the tomatoes but I didn't. It was so excellent. Like beyond belief good. Thank you!
Mai on 2023-04-27 (5 stars): I think this is the best slow cooker recipe I've ever used. If I could give it 6 stars I would. It tasted amazing, somehow satisfying the tastes of my normally meat-loving husband AND my toddler (who's going through a picky phase) and myself. Not only that, but by skipping the jalapeño I made it into a puree for my 6-month old who ALSO loved it! NOT ONLY THAT, but I also made it in the easiest way possible. Did I sauté anything? No! Did I use real onion? No! I used dehydrated onion - like a monster. Did I redeem myself by making the cashew cream? Again, NO! I jumped straight to the canned coconut milk substitute. I feel like I entered a parallel universe where each lazy step took me further down the path towards deliciousness instead of away from it. I literally have my second portion of the day sitting on the table, waiting for me, and I'm already craving a third bowl. *chef's kiss* Magic!
P.S. Skipped the sugar in the spice blend - still perfect
Sarah on 2023-01-27 (5 stars): Yum! Yum! Yum! 🙂😋
Jeanne on 2022-12-04 (5 stars): Very good. The spices are incredible. Easy recipe
