Description
This Slow Cooker Potato & Chickpea Tikka Masala is a delicious and hearty vegetarian dish packed with warming spices and creamy cashew sauce. Perfect for a comforting meal, it brings together tender potatoes, chickpeas, and vibrant vegetables slow-cooked to perfection with a bold tikka masala spice blend. The creamy cashew puree adds rich texture and depth, making this a wholesome, flavorful Indian-inspired stew that pairs beautifully with basmati rice or naan.
Ingredients
Spice Blend
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1.5 teaspoons sea salt
- 1 teaspoon coriander
- 1 teaspoon sugar
- 1 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
Main Ingredients
- 1 tablespoon coconut oil (optional, if sautéing)
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated (store-bought paste can be used)
- 3 cups white or yellow potato, diced
- 2 cups tomato purée (strained crushed tomatoes or crushed tomatoes)
- 1 (19 oz) can chickpeas, drained and rinsed
- 1 (14 oz) can fire-roasted tomatoes
- 1 cup frozen peas
- 1 red, yellow or orange bell pepper, diced
- 1 jalapeño pepper, diced
Cashew Cream & Garnish
- 3/4 cup cashews, soaked and rinsed
- 3/4 cup fresh water (for blending cashews)
- 1 tablespoon lemon juice, freshly squeezed
Instructions
- Make the spice blend: In a small bowl, combine garam masala, paprika, ground cumin, sea salt, coriander, sugar, ground turmeric, and cayenne pepper (if using). Stir well until evenly mixed and set aside.
- Sauté aromatics: Heat coconut oil in a small skillet over medium heat. Add chopped onion and sauté until translucent, about 3 minutes. Add minced garlic and grated ginger, continuing to sauté for another 30 seconds until fragrant. Transfer this mixture to the slow cooker.
- Add main ingredients: To the slow cooker, add diced potatoes, drained chickpeas, frozen peas, diced bell pepper, diced jalapeño, tomato purée, fire-roasted tomatoes, and the prepared spice blend. Mix gently to combine all ingredients evenly.
- Start slow cooking: Set the slow cooker to cook on High for 4 hours. Allow the flavors to meld and the potatoes to become tender during this time.
- Prepare cashew cream: While the curry is cooking, soak cashews in a bowl of water. A few minutes before the slow cooker finishes, drain and rinse the cashews. Place them in a high-speed blender with 3/4 cup fresh water and blend until smooth and creamy.
- Finish the curry: Once the slow cooking time is complete, stir the cashew cream and freshly squeezed lemon juice into the slow cooker contents until well combined. Taste and adjust salt as needed.
- Serve: Serve the tikka masala hot, ideally accompanied by basmati rice or naan bread for a complete meal.
Notes
- Soaking cashews overnight or for several hours prior will yield an even creamier cashew cream.
- If you prefer less heat, omit the jalapeño or cayenne pepper.
- You can substitute chickpeas with other legumes if desired, such as white beans.
- For a vegan and gluten-free meal, ensure the naan used is free from dairy and gluten or serve with rice only.
- Using fire-roasted tomatoes adds a smoky depth but can be omitted for a milder flavor.
- The spice blend can be prepared in advance and stored in an airtight container for convenience.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
