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
 
Prep time
Cook time
Total time
 
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:
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

For more vegan recipes made in the Crockpot, check out:

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

By Hailey Brandel, dietetic intern, IG: @enlightened_sweets_

*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!