Slow Cooker Vegan Tikka Masala
This slow cooker vegan tikka masala combines tofu and chickpeas in a rich, spiced coconut-tomato sauce. Great for easy weeknight meals served with rice or naan.
Equipment
- 1 Slow Cooker
Ingredients
Main Ingredients
- 1 large onion finely chopped
- 4 garlic cloves minced
- 2 tablespoons freshly grated ginger
- 1 15 oz can tomato sauce
- 2 tablespoons olive oil
- 1 tablespoon garam masala
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground cayenne pepper
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 14 ounce firm tofu drained, pressed, and cubed
- 1 15 oz can garbanzo beans drained and rinsed
- 1 bay leaf
- 1 cup full-fat canned coconut milk
- 2 tablespoons corn starch
- ½ lemon juiced
- Cooked rice for serving
Instructions
Instructions
- Lightly grease the inside of your slow cooker with olive oil or spray and set aside.
- Combine all ingredients from onion to salt and mix well.
- Place tofu and garbanzo beans into the slow cooker and pour sauce over them. Mix gently.
- Add bay leaf on top, cover, and cook on high for 4 hours or low for 8 hours.
- Mix coconut milk and cornstarch in a small bowl and stir into the slow cooker. Cook for another 30 minutes.
- Add lemon juice, stir well and taste for seasonings.
- Serve hot with cooked rice or naan and enjoy!
Notes
Store leftovers in the fridge for up to 5 days or freeze them for later. Tastes even better after sitting overnight.