This Vegan Tikka Masala is such an easy and quick curry to prepare in the slow cooker. Cauliflower and chickpeas are slow cooked with coconut, garlic, onion, ginger, canned tomatoes, and tikka masala spice mix. Spinach is added at the end for extra goodness. Add all the ingredients to your slow cooker and come home to a deliciously home-cooked meal with little effort.
We like our tikka masla garnished with red pepper flakes and toasted cashews, and served with homemade Naan bread and wholegrain brown rice.
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💛 Why You'll Love This Vegan Tikka Masala
- ✅ Easy & quick slow cooker recipe with minimal prep
- 🌿 Naturally vegan, vegetarian, and can be gluten-free
- 🍛 Creamy, spiced tomato-coconut sauce
- 🥦 Packed with cauliflower, chickpeas, and everyday veg
- 🧄 Made with budget-friendly ingredients
- 🍽️ Perfect for batch cooking and freezer-friendly
- 👨👩👧👦 Family-approved and great for busy weeknights
Origins Of Tikka Masala
Tikka Masala is claimed to have evolved from the traditional Indian dish Chicken Tikka which is similar to butter chicken. The Masala refers to the creamy-tomato sauce that is added. The origins of Tikka Masala is said to have come from a Bangladeshi chef working in Glasgow, Scotland in the 1970s. It is claimed that a customer complained that his curry was too dry so the chef added some tomato-creamy sauce to the curry and a new Indian-British fusion curry was born.
Ingredients
This recipe is so easy as no sautéing or precooking necessary instead just add all the ingredients to the slow cooker and leave to cook while you get on with other stuff or go to work. This curry can be cooked quicker on the high setting or for longer on the low or medium settings so you can adapt the times to your needs. Alternatively, if you prefer to cook on the stove-top I have included a simple and quick method for stove cooking in the recipe notes.
Tikka Masala is usually prepared with chicken but this recipe replaces the meat with cauliflower as this vegetable is extra tasty cooked with curry spices. Frozen or fresh cauliflower can be used, and both types will retain a pleasant bite and won't end up mushy. We much prefer cooking frozen and fresh cauliflower in the slow cooker or roasted in the oven, compared with boiling, as the texture is preserved.
The 11 ingredients you will need for this meat-free tikka masala recipe are:
- coconut oil (or coconut butter, creamed coconut, or dessicated coconut)
- cauliflower (chopped into florets, either fresh or frozen)
- can of chickpeas
- onion
- garlic (either fresh, dried, frozen, or paste)
- ginger (either fresh, dried, frozen, or paste)
- canned coconut milk
- 2 x cans of chopped tomatoes
- tikka masala spice mix (can replace with a paste)
- maple syrup (or coconut sugar or your usual sugar/syrup)
- spinach
How To Prepare
This meat-free tikka masla recipe is perfect for fuss free mid week meals when you can't be bothered to cook but also want a wholesome home-made meal. You can add all the ingredients to the slow cooker a few hours in advance, as it will be like marinading the cauliflower and chickpeas, and when ready to begin cooking it will be all ready to go. This method is especially good if you are using the high setting on the slow cooker as you can add the ingredients in the morning then 3 ½-4 hours before you need dinner switch the slow cooker on.
Step 1: Turn the slow cooker to high and add the cauliflower, garlic, onion and ginger, coconut milk, coconut oil, maple syrup, tikka masla powder, chopped tomatoes and chickpeas. Season with a little salt and pepper.
Step 2: Stir well.
Step 3: Pop a lid on and cook for 3 ½ hours. Give the curry a stir and check the seasoning. Add salt, pepper, and extra sugar to taste if required.
Step 4: Stir through the spinach.
Step 5: Optional: add extra creaminess with a scoop of vegan yogurt or drizzle of vegan cream. We also like a sprinkle of red pepper or chilli flakes and some toasted cashews.
Recipe Notes
Storing
Leftovers are so tasty the next day as all the flavours get a chance to settle and deepen. If you have a very large slow cooker or crock pot consider prepping a double batch so you can enjoy leftovers.
Leftovers can be stored in the fridge for 3 days in a covered container. Or freeze for 4-6 months. Defrost before reheating.
Reheating
Leftovers can be reheated in a skillet or non-stick pan by bringing to a simmer and heating for 3-4 minutes or until piping hot. Or reheat in a hot oven. Place a lid or a piece of kitchen foil over your oven dish to prevent overcooking and your curry going crispy brown. Alternatively microwave for a few minutes.
It is easy to prepare this recipe as gluten-free. Simply ensure that your tikka masala curry powder/blend/paste is free from gluten ingredients as some curry blends contain wheat flour or other gluten ingredients.
Yes this curry is quick and easy to prepare on the stove-top. Add all the ignredients to a large non-stick pot, along with an extra cup (250ml) of vegetable stock or extra canned coconut milk. Stir well and gently simmer until the cauliflower and onion is soft. Alternatively, you can cook the onion in the coconut oil, or a small amount of vegetable stock/broth if you are omitting added fats, until soft then add the ginger and garlic if using fresh varieties and cook for a few minutes before adding the rest of the ingredients. Add extra stock whenever you think the curry needs it to prevent it going too dry. While cooking add a lid askew over the pan to retain all the lovely flavours but do keep an eye on it, and stir frequently, as it will cook quickly. Stir the spinach through at the end of cooking.
Yes you can cook on medium for 5-6 hours or low for 7-8 hours. If possible, do consult your slow cooker or crock pot handbook and use your own knowledge and experience of how long things tend to take within your own model of slow cooker as different slow cookers tend to have slightly different cooking times.
Yes, here are a few suggestions:
* Sub out the cauliflower for the same amount of your favourite fresh or frozen vegetables either a single vegetable or a mix. Adjust the cooking time depending on the vegetable and how thick/large they are chopped into.
* Sub out the chickpeas for your favourite pulse or bean. Or use about 130 grams (1 very full cup) of frozen peas although these can be added about an hour before the end of cooking if you are concerned they will overcook.
* Use one tablespoon of desiccated coconut to replace the coconut oil, just sprinkle in the coconut and mix through. For a smoother sauce blend the coconut to a fine powder before adding, perhaps using the nut/coffee grinder blender/food processer attachment if you have one. Coconut butter or creamed coconut can also replace the coconut oil. Or you can omit the coconut oil.
* Any curry powder can be used, either a mild, medium or hot variety, however the flavour of the curry will be affected but it will still be a tasty vegetable curry. Curry paste can also be used.
* You can use 2-3 teaspoons of onion and/or garlic powder instead of fresh. Or use frozen varieties or pastes.
* Tomato passata can be used instead of chopped or diced canned tomatoes
* Canned coconut milk can be replaced with the same quantity of cashew cream. To make cashew cream soak about 125 grams (half a cup) of cashews in 125ml (half a cup) boiling water for at least a few hours or overnight. Blend the nuts and water together until as smooth as you can achieve. Some blenders may work better with larger amounts so use 1 cup of cashews and 1 cup of water, and save the cashew cream that is left for another recipe or freeze for up to three months. A good tip is to label the exact amount of cream onto your freezer container or bag, to make it easier for your next recipe.
Our favourite way to re-purpose leftover curry is to use it to make curry sandwiches or use it for a tortilla wrap filling. Or reheat the curry and add it to a slice of toasted bread for next days lunch. We also like tikka masala grilled toasties and using the curry for a baked potato filling. You could add some vegan mayonnaise to the curry for a mayo tikka masala baked potato filling.
Another idea is to use leftovers and vegan puff pastry to create little curry pasties. Bake in a hot oven until golden and crispy (cooking temperatures are often included on the pastry packaging). We like to sprinkle black onion seeds on top of our curry pasties.
More vegan curry recipes
We love curry recipes and it's become a British tradition to enjoy a good curry although when made at home they are not really authentic recipes as they are tailored to our own tastes and needs. A few of our family favourites include this Vegan Jalfrezi Curry and this Vegan Chicken Curry. Another slow cooker curry is this Slow Cooker Red Thai Curry and for a curry side we love this Vegan Saag Aloo which can also be the main meal along with rice, etc.
We have an easy 3 ingredient flatbread recipe which pairs nicely with any of our curries as well as soups and stews. It only has 3 ingredients - flour, vegan yogurt, & salt - so is the perfect recipe to have to hand especially when you run out of bread or need a quick curry side option.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Slow Cooker Vegan Tikka Masala
Equipment
- slow cooker (at least 3.5 litre/ 3-4 quart size)
- mixing spoon
Ingredients
- 600 grams cauliflower (or 1 medium-large cauliflower, chopped into small-medium sized florets either fresh or frozen ready prepared florets)
- 1 can chickpeas (400grams/14oz can, drained)
- 200 grams onion (1 medium, diced, or replace with 2-3 teaspoons of onion powder or granules)
- 4 cloves garlic (minced or fine diced, or replace with frozen garlic or paste, or 2-3 teaspoons of dried garlic)
- 1 tablespoon ginger, fresh (fine grated or minced, or replace with 1 teaspoon of dried ginger powder, or a scoop of ginger paste or frozen ginger)
- 3 tablespoons tikka masala powder (or regular curry powder, or use a tikka masala paste - consult the packaging for guidance on amount to use)
- 2 cans chopped tomatoes (2 x 400gram/14oz cans)
- 120 millilitres canned coconut milk (mix the coconut milk if it has separated in the can)
- 1 tablespoon maple syrup (or other syrup such as agave, date or just regular sugar - coconut sugar is a nice addition)
- 1 tablespoon coconut oil (or replace with about 1 tablespoon of creamed coconut or coconut butter)
Add at the end of cooking:
- 100 grams spinach
Optional garnish:
- 4 tablespoons cashews (rough chopped, or flaked almonds)
Instructions
Estimated cooking times: (exact times will vary depending on thickness of vegetables and type of slow cooker)
- Cook for 3 and ½ hours on high.Cook for 5-6 hours on medium.Cook for 7-8 hours on low.
Prepare tikka masla:
- Switch the slow cooker to the high heat while you prepare the ingredients. (if using a medium or low heat adjust the following cooking times)
- Add the cauliflower, onions, chickpeas, garlic, ginger, chopped tomatoes, tikka masala powder, maple syrup, and coconut oil and coconut milk to the slow cooker. Season with a little salt and black pepper. Mix well.600 grams cauliflower, 1 can chickpeas, 200 grams onion, 4 cloves garlic, 1 tablespoon ginger, fresh, 3 tablespoons tikka masala powder, 2 cans chopped tomatoes, 120 millilitres canned coconut milk, 1 tablespoon maple syrup, 1 tablespoon coconut oil
- Cook for 3 ½ hours.
- Give the curry a good mix and check that the cauliflower is fork tender: the cauliflower should still retain a pleasant bite and not be mushy. If the cauliflower is not cooked allow it to cook for longer as different slow cookers may take longer or even quicker to cook.
- Mix through the spinach and it will wilt in the heat. Check the seasoning and add salt and pepper to taste. Depending on the chopped tomatoes and tikka masala powder you may need to add an extra teaspoon of maple syrup or sugar to balance the flavours. Optional: a squeeze of fresh lemon juice adds a flavour boost.100 grams spinach
Optional: serving suggestion:
- Scatter chopped cashews over each bowl, and serve with rice and naan breads.4 tablespoons cashews
Notes
- To cook on the stove-top: Add all the ignredients to a large non-stick pot, along with an extra cup (250ml) of vegetable stock or extra canned coconut milk. Stir well and gently simmer until the cauliflower and onion is soft. Alternatively, you can cook the onion in the coconut oil, or a small amount of vegetable stock/broth if you are omitting added fats, until soft then add the ginger and garlic if using fresh varieties and cook for a few minutes before adding the rest of the ingredients. Add extra stock whenever you think the curry needs it to prevent it going too dry. While cooking add a lid askew over the pan to retain all the lovely flavours but do keep an eye on it, and stir frequently, as it will cook quickly. Stir the spinach through at the end of cooking.
- Leftovers can be kept for 3 days in a covered container in the fridge.
- Or freeze for 3-4 months. Thaw fully before reheating.
- Reheat leftovers by adding to a non-stick skillet or pan and bring to a simmer for 2-3 minutes until piping hot throughout. Add a little extra canned coconut milk or vegetable stock to loosen the sauce if necessary.
- Leftovers are delicious chilled as a sandwich, baguette or tortilla wrap filling.
- Leftovers are also tasty reheated and served as a baked potato filling.
- Optional: To toast your cashews: Toast your cashews or flaked almonds by adding to a small pan or skillet and dry frying over a medium-high heat. Once the pan is very hot remove from the heat and shake the nuts around to brown in the heat. A sprinkle of sea salt or red pepper flakes added to the pan to toast along with the nuts is extra tasty.
- Chopped coriander or mint is a nice optional garnish, as is some sliced fresh chilli, or sliced spring onions (green onions).
Nutrition
Comments
We would love to know what you think of our tikka masala recipe so do drop us a comment below. We appreciate all feedback. Thanks so much. Jacq x
Linda says
Delicious! This makes plenty, probably five or even six servings, so iwill freeze the leftovers. I would cut the cauliflower a little smaller next time, and it needed more than three and a half hours on high in my slow cooker. But, I would definitely do it again.
Jacq says
Really glad you enjoyed the Tikka Masala! I would think there would be variations in cooking times depending on different slow cookers and whether you use frozen or fresh cauliflower. Thanks so much for commenting x
Tavo says
Truly delicious recipe. We really enjoyed all the flavors. The family adored it!
Jacq says
So glad your family enjoyed!
Heidy says
Your Slow Cooker Vegan Tikka Masala turned out perfectly thanks to the awesome instructions! The entire family enjoyed it, and we will be looking forward to having it again soon!
Jacq says
So glad your family enjoyed the Tikka Masala, thanks for letting me know, really appreciate it!
Dannii says
Tikka masala is my favourite curry and this vegan version looks delicious.
Jacq says
Thanks! So glad you like my recipe 🙂
Kechi says
I tried this recipe and it was so good, and everyone loved it! Thanks so much for sharing!
Jacq says
Thanks so much!
Claudia Lamascolo says
Masala looks fabulous and the flavors used or brilliant! Thank you for sharing your recipe.
Jacq says
So glad you enjoyed the tikka masala 🙂
Angela says
Trying this TODAY!! Thank you so much.
Jacq says
Great! Happy cooking!
Anisa says
The Slow Cooker Vegan Tikka Masala looks fantastic! I can't wait to make it for myself and my family. Thank you for sharing your recipe.
Jacq says
Great! Let me know how you get on x
Karri says
I can wait to try this! I love Tikka masala!
Jacq says
Awesome! Let me know how you get on. Happy Cooking!
Jennifer says
This looks so good!
Jacq says
Thanks! It is so tasty. Its now one of my favourite lunches served on a slice of toast. Yum!
Adriana says
I love a good slow cooker recipe! This one looks amazing!
Jacq says
Thanks! It is so tasty x