Crockpot Vegan Chickpea, Sweet Potato, and Cauliflower Tikka Masala
This hearty vegan tikka masala simmers in a crockpot with sweet potatoes, chickpeas, cauliflower, and warm spices. Creamy from coconut milk, it’s a comforting, hands-off dinner perfect for sharing.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 tablespoon garam masala
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 can diced tomatoes 15 oz
- 1 can full-fat coconut milk 15 oz
- 1 sweet potato peeled and cubed
- 1 can chickpeas drained and rinsed, 15 oz
- 3 cups cauliflower florets
- 0.5 cup dried red lentils
- 1 cup water
- 2 tablespoon tomato paste
- 1 tablespoon lemon juice
- to taste fresh cilantro for garnish
Instructions
Instructions
- Heat olive oil in a skillet over medium heat. Toss in diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and ginger. Cook for 1 minute.
- Add garam masala, curry powder, cumin, turmeric, cayenne, and salt. Stir for 30 seconds.
- Transfer mixture to crockpot.
- Add tomatoes, coconut milk, sweet potato, chickpeas, cauliflower, lentils, water, and tomato paste. Stir well.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- When finished, release pressure (if needed), stir in lemon juice.
- Garnish with cilantro and serve warm.
Notes
Pairs wonderfully with jasmine rice or warm naan bread. Leftovers keep well in the fridge or freezer and taste even better the next day!