Slow Cooker Potato & Chickpea Tikka Masala

Name: Slow Cooker Potato & Chickpea Tikka Masala
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Indian
Ingredients: 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); 1 tablespoon coconut oil (optional, if sautéing ); 1 yellow onion; 3 cloves garlic, minced; 1 tablespoon ginger, grated (I use store-bought paste to save time); 3 cups white or yellow potato, diced; 2 cups tomato purée (Also called strained crushed tomatoes. Plain old crushed tomatoes work, too.); 1 19oz can chickpeas, drained and rinsed; 1 14oz can fire-roasted tomatoes; 1 cup frozen peas; 1 red, yellow or orange bell pepper, diced; 1 jalapeño pepper, diced; 3/4 cup cashews, soaked and rinsed; 1 tablespoon lemon juice, freshly squeezed

Instructions

Prep:20minCook:4h

Potato and Chickpea Tikka Masala is a comforting vegan dish to enjoy as the weather gets cooler. Potato, chickpeas, green peas and bell peppers slow cook in a tomato-based sauce along with a warming spice blend. Blended cashews give the sauce a dreamy creamy texture. This vegan tikka masala is an easy, healthy meal that you'll want to make again and again.

Updated at: Fri, 11 Sep 2026 10:49:21 GMT