Slow Cooker Vegan Cauliflower Tikka Masala with Spinach and Chickpeas
Course: Dinner, Lunch, Main Course, tea
Cuisine: British, Indian
Prep Time: 15 minutesminutes
Cook Time: 3 hourshours30 minutesminutes
Total Time: 3 hourshours45 minutesminutes
Servings: 4
Calories: 386kcal
Author: Jacq
Slow cooker cauliflower Tikka Masala is so easy and quick to prepare but popping with delicious flavours and bursting with plant based nutrition. Serve with your choice of rice, and naan breads to sop up the flavourful curry sauce.Perfect for those busy days when you can look forward to coming home to an amazing curry bubbling away and brewing up amazing welcoming aromas.
120millilitrecoconut milkfrom a can. mix the coconut milk well if it has separated in the can.
1tablespoonmaple syrupor other syrup such as agave/date or just regular sugar.
1tablespooncoconut oilor replace this with 1 tablespoon of desiccated coconut or 1 tablespoon of creamed coconut from a block.
Add at the end of cooking:
100gramspinach
Garnish:
4tablespooncashewsrough chopped, or flaked almonds
To serve, optional:
250grambasmati ricecooked according to packet instructions. Use more or less according to your family appetites
Instructions
Switch the slow cooker heat to high while you prepare the ingredients.
Add the cauliflower (fresh or frozen), onions, chickpeas, garlic, ginger, chopped tomatoes, curry powder, maple syrup, and coconut oil and milk to the slow cooker.Season with a little salt and black pepper.
Cook for 3 and ½ hours on high.Cook for 5-6 hours on medium.Cook for 7-8 hours on low.
Prepare and cook rice according to packet instructions, when you cook this will depend on when you plan to serve your curry.
250 gram basmati rice
Give the curry a good mix. Check if your cauliflower is fork tender, the cauliflower will retain a pleasant bite and not be mushy.
Mix through the spinach at the last minute and it will wilt in the heat.Check the seasoning and add salt and pepper to taste. Depending on your chopped tomatoes and curry powder you may need to add an extra teaspoon of maple syrup or choice of sweetener to balance the flavours.
100 gram spinach
Scatter chopped cashews over each bowl, and serve with rice and vegan-friendly naan breads.A squeeze of fresh lemon juice adds a fresh kick.
4 tablespoon cashews
Notes
.Nutritional data is provided for guidance only and is not a strict analysis as ingredients vary. Data is calculated using computerized nutrition apps.
Nutritional data does not include the basmati rice, or naan breads as seen within the photo images.
To cook on the stove-top: Add all the ingredients, except spinach, to a large saucepan or skillet and gently simmer until cauliflower is just soft. At the beginning of cooking add a cup (250ml) of vegetable stock and top up the stock when necessary so the curry doesn't get too dry. Stir through the spinach just before serving so that it wilts but remains vibrant. If preferred sauté the onions in the coconut oil first for 5 minutes, then add the ginger and garlic and cook for 3 minutes. Then proceed with the method above.
Leftovers can be kept for 3 days in a covered container in the fridge.
Or frozen for 4-6 months. Defrost fully before reheating.
Reheat leftovers by adding to a skillet or pan and bring to a simmer for 2-3 minutes until piping hot throughout. Add a little extra water or veggie stock to loosen the sauce if necessary.
Or enjoy leftovers chilled as a sandwich, baguette or tortilla wrap filling.
Leftovers are also tasty reheated and served as a baked potato filling.
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 dry fry along with the nuts is extra tasty. Toasting the nuts adds an extra delicious dimension of flavour.
Chopped coriander/cilantro, or mint is a tasty optional garnish, as is some sliced fresh chilli, or sliced green onions/spring onions.
Not a fan of chickpeas? Sub out for your favourite bean or omit. A cup and a half (about 130grams) or frozen peas is a tasty alternative.