Slow Cooker Vegan Tikka Masala

slow cooker vegan tikka masala

Slow Cooker Vegan Tikka Masala! This slow cooker meal is SO good and perfect for healthy weeknight dinners. If you love Indian food, then you'll love this simple chickpea tikka masala.

Raise your hand if you love tikka masala as much as I do. We get take-out about once a week, and 95% of the time, I want Indian food. It's comforting, fairly healthy and always hits the spot. While I love the flavorful tikka masala sauce, it's also hard to find a vegan version when we order take-out so I've taken to make my own.

If you can throw things in a slow cooker, then you can make this vegan tikka masala. If dinner had an easy button, this recipe would be it. Combine all ingredients and add them to the base of your slow cooker, stir and set. Can you believe how easy this is? Make a pot of steamed rice and warm some naan right before serving and ta-da; you've got a healthy, delicious dinner that rivals any take-out.

vegan chickpea slow cooker tikka masala close up

Can I make this slow cooker tikka masala on the stove?

If you want this tikka masala now and don't want to wait on the slow-cooker, then it's easy to adapt to the stove. To do this, simply saute the onion, garlic, and ginger until softened and onion is translucent, about 5 minutes. Add in all of the spices and cook another minute or two to allow the spices to warm and bloom; doing this adds lots of flavor using dried spices.

Add in the rest of the ingredients from there, tomato sauce, chickpeas, cubed tofu and cook until warmed through, about 20 minutes. Before serving, whisk together the coconut milk mixture and add into the pot. Cook until thickened, another 5-10 minutes. Enjoy just like you would the slow cooker version, with steamed rice and naan.

vegan chickpea slow cooker tikka masala served on rice

Time for vegan tikka masala!

I don't have too much to tell you about this recipe other than it's a.) deliciously bomb and b.) made in a slow-cooker and c.) indian food! We all love Indian food and that makes me so incredibly happy.

You all love my slow cooker butter chickpeas, coconut curry, saag paneer, biryani, vegan korma and chana masala. So I did it again for you! Chickpeas and tofu into a warm and comforting tikka masala sauce. It's like a giant hug in food form, something it seems we could all use a little more of.

Serve it with naan and rice and dinner is served. Enjoy! xo

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 4-6 servings 1x
Category: slow cooker, indian, healthy
Method: slow cooker
Cuisine: Indian Inspired, Vegan, American, Gluten-Free

Author: Alex Caspero
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 4-6 servings 1x
Category: slow cooker, indian, healthy
Method: slow cooker
Cuisine: Indian Inspired, Vegan, American, Gluten-Free

Scale

Ingredients

1 large onion, finely chopped
4 garlic cloves, minced
2 tablespoons freshly grated ginger
1 (15 oz) can tomato sauce
2 tablespoons olive oil
1 tablespoon garam masala
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons smoked paprika
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground black pepper
1 teaspoon salt
1 (14 oz) package firm tofu, drained and pressed and cubed
1 (15 oz) can garbanzo beans, drained and rinsed
1 bay leaf
1 cup full-fat canned coconut milk
2 tablespoons corn starch
1/2 large lemon, juiced
Cooked rice, for serving

Instructions

Lightly grease the inside of your slow cooker with a bit of olive oil or spray and set aside.
Combine all ingredients from onion to salt together until well-combined.
Place the tofu and chickpeas in the base of the slow cooker and pour the sauce ontop. Gently mix together until everything is combined, making sure the tofu and chickpeas are well coated.
Place the bay leaf on top and cover, cooking for 4 hours on high (or 8 hours on low)
When done, in a small bowl combine the coconut milk, cornstarch and gently stir into the mixture. Cook for an additional 20-30 minutes until thickened. (I use this time to cook the rice/naan!)
Add in the lemon juice and stir once more before serving. I love this on steamed rice, some naan and maybe a little extra chopped cilantro!

Notes

This makes 4 large servings or 6 normal servings, especially if you are serving with rice and naan. But! Leftovers can be stored in an airtight container in the fridge for up to 5 days, and the leftovers are so good for lunch.

If you love this vegan tikka masala, then you'll love these other vegan Indian recipes: Slow Cooker Butter Chickpeas, Slow Cooker Vegan Saag Paneer, Weeknight Vegetable Korma, Vegan Indian Biryani, and Indian Dal Chili

Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.