Crockpot Vegan Chickpea, Sweet Potato, and Cauliflower Tikka Masala
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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.
Recipe type: Dinner
Cuisine: Indian
Serves: 6
  • 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
  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
Recipe by Sarah Koszyk at