So here’s the thing. I have another post that features a recipe for Vegan Tofu Tikka Masala, but I had to share this non-vegan, just vegetarian recipe for a couple of reasons…
- It’s the closest I’ve ever gotten to making masala that tastes like my favorite restaurant – Bombay House in Salt Lake. It is truly the best vegetarian tikka masala I’ve ever made myself.
- I served it at a family get-together last weekend and had two requests for the recipe. Those requests came from non-vegetarian family members.
- Crockpot meals are amazing when you are cooking for lots of people. I am totally that person who is still cooking when the first guests show up. I need all the help I can get.
If you need an easy meal to impress a group, look no further. I served this masala on top of jasmine rice with naan from the store. I also made up a fruit board with mango, raspberries, and blueberries and to drink – an organic mango coconut juice, also from the store. It was a hit!
Scroll to the bottom to see some of my favorite kitchen products used to make this meal. Especially my double-ended measuring spoons, they are perfect for measuring out spices!
Slow-Cooker Vegetarian Tikka Masala
- 1 sweet potato, orange or white peeled and chopped
- 1 tbsp olive oil
- 1 15 oz can chickpeas drained and rinsed
- 1 cup sweet peas
- 6 cloves garlic minced
- 1 jalapenos seeded, ribbed, and minced
- 3 tbsp butter
- 4 tsp coriander
- 2 tsp cumin
- 2 tsp garam masala
- 2 tsp smoked paprika
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 2 15 oz cans tomato sauce
- 1 cup coconut milk canned
- 1 1/2 cup heavy cream
- 1/2 cup fresh cilantro chopped
- Heat oven to 425 degrees.
- Peel and chop up sweet potato.
- Toss potatoes with olive oil and spread onto baking sheet. Season with salt and pepper.
- Place in oven and roast for 15-20 minutes until tender.
- While potatoes are roasting, begin preparing and putting all the sauce ingredients into your crockpot.
- When potatoes are done roasting, add them to the crockpot as well.
- Once everything is in the crockpot, give it a stir and then set to low for 3 hours or high for 2 hours.
- After the sauce has cooked in crockpot, make sure veggies and potatoes are cooked through and then taste. Add salt, pepper, and garam masala if necessary.
- Serve over rice with you favorite naan!