Slow cooker vegan tikka masala
A tasty meal that is packed with protein and veggies. Let it slow cook while you tackle your to-do list.
Servings: 4 people
Ingredients
- 1 cup onion diced
- 4 cloves garlic minced
- 2 tablespoons fresh ginger minced or grated
- 15 ounce can tomato sauce
- 2 tablespoons olive oil
- 1 tablespoon garam masala
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cinnamon
- 7 ounces extra firm tofu half of a standard 14-oz. block
- 1 cup canned chickpeas drained
- 2-3 cups chopped vegetables of your choice see notes for suggestions
- 1 bay leaf
- 1/2 cup powdered coconut milk
- 1 cup water
Instructions
- Place all ingredients except the bay leaf and coconut milk in a slow cooker and stir.
- Place the bay leaf on top of the mixture.
- Cook on low for 8 hours.
- Before serving, remove bay leaf and stir in the powdered coconut milk. Add salt, to taste.
Notes
- I recommend Now Foods Coconut Milk Powder (paid ad)
- Vegan
- Vegetables I recommend: cauliflower, carrot, bell pepper, and/or broccoli. A great way to use the leftover produce in your fridge!
- This tikka masala freezes well
- You may serve the meal as written, or with steamed rice
- Adapted from Delish Knowledge