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.
Course: Main Course
Keyword: crock pot, potato and chickpea tikka masala, slow cooker, vegan tikka masala
1tablespoonginger, gratedI use store-bought paste to save time
3cupswhite or yellow potato, diced
2cupstomato puréeAlso called strained crushed tomatoes. Plain old crushed tomatoes work, too.
119oz canchickpeas, drained and rinsed
114oz canfire-roasted tomatoes
1red, yellow or orange bell pepper, diced
1jalapeño pepper, diced
3/4cupcashews, soaked and rinsed
1 tablespoonlemon juice, freshly squeezed
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.
Sautéing the onion, garlic and ginger is an optional step. It adds great depth of flavour, but you can skip this step and still get a great result.
The potatoes should be fully cooked after 4 hours, but if you like your potatoes on the softer side, you can increase the time up to 5 hours.
If you don't have a high-speed blender or would rather not use cashews, you can substitute a 15oz can of coconut milk for the cashew cream. Add the coconut milk before slow cooking.
Store in the refrigerator and consume within 4 days, or freeze for up to 4 months.
Nutrition estimate is only for the tikka masala (no rice or naan).