THE BEST Vegetarian Tikka Masala

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…

  1. 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.
  2. 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.
  3. 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

Wow-worthy vegetarian tikka masala that will actually rival your favorite takeout place. This recipe is adapted from Oh Sweet Basil who adapted it from Mattawa Mum.
Prep Time20 mins
Cook Time3 hrs
Course: Main Course
Cuisine: Indian
Keyword: Masala
Servings: 10 people
Author: ThePlantSmith


Roasted Potatoes

  • 1 sweet potato, orange or white peeled and chopped
  • 1 tbsp olive oil
  • salt
  • pepper


  • 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!

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