Home » Vegan Slow Cooker Recipes » Slow Cooker Vegan Tikka Masala

Slow Cooker Vegan Tikka Masala

  •  
  •  
  • 16
  •  
  •  
    16
    Shares

Slow Cooker Vegan Cauliflower Tikka Masala with Chickpeas and Spinach

Slow Cooker Vegan Tikka Masala pin

My Slow Cooker Vegan Cauliflower Tikka Masala with Spinach and Chickpeas is so easy to prepare.

A home-cooked meal can be ready in under 4 hours without any laborious cooking or stacking up lots of dishes to wash!

Just add all the ingredients and leave to cook while you get on with other stuff!

Alternatively I have added a simple method for stove cooking down below in the recipe notes.

My Slow Cooker Tikka Masala recipe is bursting with plant-based goodness. I’m sure it will quickly become a family staple just as it is in my family.

I have replaced the usual traditional chicken with cauliflower, chickpeas and spinach.

The combination of cauliflower, chickpeas and spinach is a classic nutritional and tasty winner!

I am always amazed at how versatile cauliflower can be from cauliflower steaks to cauliflower rice to crispy cauliflower ‘chicken’ wings!

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 voila a new Indian-British fusion curry was born!

Chicken Tikka is a traditional Indian curry dish that is similar to butter chicken.

The Masala refers to the creamy-tomato sauce that was added.

I love reading about the origins of traditional foods almost as much as eating traditional food!slow cooker tikka masala vegan

Slow Cooker Vegan Cauliflower Tikka Masala with Chickpeas and Spinach

Serves 4-5 depending on appetites, accompaniments and portion sizes!

My Tikka Masala was ready after 3 hours 30 minutes on the high setting.

I have a 3.5 litre Morphy Richards slow cooker. Your slow cooker may cook faster or slower. Adjust cooking times for your own slow cooker or crock pock if necessary.

vegan Tikka Masala

Slow Cooker Vegan Cauliflower Tikka Masala with Spinach and Chickpeas

A slow cooked vegan cauliflower, chickpea and spinach Tikka Masala that is easy to prepare and so tasty. This recipe is sure to become one of your family's staples!
Prep Time: 20 minutes
Cook Time: 3 hours 35 minutes
Total Time: 3 hours 55 minutes
Course: Dinner, Lunch, Main Course, tea
Cuisine: British, Indian
Servings: 4 portions
Calories: 347kcal
Author: Jacq

Equipment

  • Slow cooker/crock pot. Or a large saucepan to cook on the stove.

Ingredients

  • 1 small cauliflower Chopped into medium sized florets. About 4 full cups or roughly about 430 grams.
  • 1 can chickpeas About 1 and a 1/2 cups/ 400 grams. Drained, reserve the Aquafaba for other recipes. It can be frozen until needed!
  • 1 medium onion chopped. Or 1 full cup.
  • 4 garlic cloves chopped fine
  • 1 inch piece of ginger grated. About 1 tablespoon. I freeze ginger in pieces and then grate from frozen as its so much easier. Alternatively use a teaspoon of ground ginger.
  • 3 tablespoons curry powder I used a medium curry powder and it was nicely spicy but not too much. For less spice use a mild curry powder. Alternatively use 3 tablespoons of a curry paste such as a tikka masala paste, or the amount recommended on the jar.
  • 2 cans chopped tomatoes or 3 1/2 cups/800 grams
  • ½ can coconut milk about 120 ml. Mix the coconut milk well if it has separated in the tin.
  • 1 tablespoon maple syrup or other syrup such as agave/date or just regular sugar.
  • 1 tablespoon coconut oil or replace this with 1 tablespoon of desiccated coconut or a few tablespoons worth of creamed coconut from a block.
  • 100 grams baby spinach about 4 packed cups
  • 4 tablespoons cashews, optional rough chopped, to garnish
  • salt and pepper, to taste a squeeze of lemon juice can also be used as seasoning.

Instructions

  • Add the cauliflower, onions, chickpeas, garlic, ginger, chopped tomatoes, curry powder and coconut oil to the slow cooker.
  • Give everything a good mix and turn to high heat.
  • Cook for 3 and 1/2 hours.
    Check if your cauliflower is soft. It shouldn't be mushy but fork soft as a bit of bite to the cauliflower is preferred.
    If not soft leave to cook for another 30 minutes.
    Add the coconut milk 5 minutes before serving.
    Just mix through the curry and leave to heat up for 5 minutes.
  • Mix through the spinach at the last minute and it will wilt in the heat.
    Season with salt and pepper to taste.
    Scatter crushed cashews over each serving if liked.
    Serve.

Notes

Made one of my recipes?
Tag us 
#traditionalplantbasedcooking
@traditionalplantbasedcooking
I would love to see what you have been cooking and baking.

The following nutritional analysis is for guidance only and is not a strict analysis as ingredients vary.

Nutrition

Calories: 347kcal
Tried this recipe?Let us know how it was!
slow cooker vegan tikka masala
For this batch of Tikka Masala I did not have coconut milk to hand so I used a chunk of creamed coconut and grated it into the Tikka Masala about 30 minutes before serving. It resulted in a less creamy appearance but was still really tasty!

Slow Cooker Vegan Tikka Masala with Chickpeas and Spinach Recipe Notes

  • If you would like to cook your Tikka Masala for longer, then you can use the low setting and leave for 6-8 plus hours. Add the coconut milk about 5 minutes before serving.
  • For a medium setting I would cook for 5-6 hours.
  • Cooker top method: Add all ingredients to a large saucepan and gently simmer until cauliflower just soft. Add a cup of vegetable stock and top up the stock if required so the curry doesn’t get too dry. Mix through the coconut milk and simmer for a few minutes to heat through. Serve.
  • For an even creamier Tikka Masala try mixing through a few tablespoons of plant based plain yogurt just before serving
  • Serve your Tikka Masala with your choice off rice, home-made potato wedges, Naan bread, poppadum’s, flatbreads, mango or mint chutney.
  • Serve with my easy 3 ingredient flatbreads!

    vegan 3 ingredient flatbread
    Vegan 3 ingredient flatbread
  • For a home-made oil-free chip/wedge method check out my Vegetable Curry recipe notes.
  • Mixing a tablespoon of Mango chutney through some plant based plain yogurt is especially tasty on the side of your curry.
  • Garish your Tikka Masala with your choice off cashews, peanuts, slivered almonds, sliced spring onions, sliced chillies, or fresh coriander.
  • Have leftover Tikka Masala? Use as a sandwich filling for lunch the next day. It’s honestly delicious!
  • Stuff bread with leftovers and have a Tikka Masala toastie. Or use Tikka Masala as a wrap/tortilla filling and toast or bake for a hot-pocket type lunch/dinner. Served with a colourful salad this is an extremely tasty and filling meal.
  • I love simply having Tikka Masala on top of crusty toast. I often make a pot of Vegan Tikka Masala just so we can enjoy it for quick lunches.
  • Tikka Masala will stay fresh, covered, in the fridge for 3 days.
  • I always find Tikka Masala to taste even better the next day as the flavours have had a chance to develop more.

 

Looking for more plant-based, vegan dinner ideas?

Check out my family favourite Traditional Cheese and Potato Pie:

Vegan Cheese and Potato Pie

And my warming Potato, Leek and Corn Chowder:

Vegan Potato, leek and Corn Chowder pin

 

10 thoughts on “Slow Cooker Vegan Tikka Masala”

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top