Slow Cooker Vegan Tikka Masala

Cauliflower tikka masala in small silver curry bowl, with naan bread at side, small silver curry dish with brown rice, small brown cup to side.

Course: Dinner, Lunch, Main Course, tea

Cuisine: Indian

Prep Time: 15

Cook Time: 3 30

Total Time: 3 45

Servings:

Calories: 386kcal

Author: Jacq

This Vegan Tikka Masala is so easy and quick to prepare in the slow cooker. Just add all the ingredients, except the spinach which is added at the end, and cook!

Print Recipe

US Customary - Metric

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