This Crockpot Vegan Chickpea, Sweet Potato, and Cauliflower Tikka Masala recipe, inspired by the original Indian dish, Chicken Tikka Masala, is completely plant-based and amazing. This dish is rich with flavorful spices and has deliciously sweet notes from the coconut milk. It’s made in the crockpot which results in minimal prep.

I love putting all the ingredients into the slow cooker, going about my day, and then having a hearty, warm meal waiting for me. My favorite way to eat it is with a side of jasmine rice or some toasted naan bread.

Crockpot Vegan Chickpea, Sweet Potato, and Cauliflower Tikka Masala

 

Print

Prep time

20 mins

Cook time

4 hours

Total time

4 hours 20 mins

 

This Crockpot Vegan Chickpea, Sweet Potato, and Cauliflower Tikka Masala recipe, inspired by the original Indian dish, Chicken Tikka Masala, is completely plant-based and amazing. This dish is rich with flavorful spices and has deliciously sweet notes from the coconut milk. It’s made in the crockpot which results in minimal prep. I love putting all the ingredients into the slow cooker, going about my day, and then having a hearty, warm meal waiting for me. My favorite way to eat it is with a side of jasmine rice or some toasted naan bread.

Author: Hailey Brandel, Dietetic Intern

Recipe type: Dinner

Cuisine: Indian

Serves: 6

Ingredients

• 2 tsp olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 Tbsp ginger, minced
• 2 Tbsp tomato paste
• 2 Tbsp garam masala
• 2 tsp paprika
• 1 tsp turmeric
• 2 tsp salt
• 2 cups canned chickpeas, drained and rinsed
• 1 sweet potato, diced
• 28 oz canned fire roasted diced tomatoes
• 3 cups cauliflower florets
• 1 cup light canned coconut milk

Instructions

1. Heat the olive oil over medium high heat. Add the onion and cook until translucent, about 6 minutes. Add the garlic and ginger, and cook for another minute. Then add the tomato paste, garam masala, paprika, turmeric, and salt. Stir and cook for an additional 1 to 2 minutes.
2. Add mixture to the slow cooker and then add the chickpeas, sweet potato, and tomatoes. Cook on high for 4 hours or low for 8 hours. An hour before it’s done (3 hours on high or 7 hours on low), add the cauliflower and coconut milk.
3. Pairs well over jasmine rice or with a side of toasted naan bread.

Nutrition Information

Serving size: 2 cups Calories: 182 Fat: 7.2 Saturated fat: 2.9 Carbohydrates: 24.5 Sugar: 9.5 Fiber: 8.9 Protein: 8.8 Cholesterol: 0

3.5.3251

Hearty Crockpot Vegan Mung Bean Soup with Vegetables
Healthy and Easy Crockpot Lentil Soup

By Hailey Brandel, dietetic intern, IG: @enlightenedbyfood

*There are affiliate links in this post and I will be compensated if you buy the products using these links BUT there is no extra charge to you!