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Slow cooker vegetarian tikka masala highlights the sultry spices of the Indian kitchen in a restorative, streamlined supper. Serve over basmati rice for a gluten-free and vegan meal. Today, we’re fending off winter chill with a recipe that’s as comforting as it is nutritious.
What is Tikka Masala?
In short, a cozy curry dish signature to Indian cuisine that hits all the right notes with fragrant garam masala, peppery paprika, and a wealth of aromatics. Traditionally, tikka masala includes chunks of roasted, marinated chicken, however this version is doubling up on the veggie goodness. To finish off, coconut milk is stirred in at the end to mellow and loosen the mixture just enough so that it can be spooned over rice.
Which Vegetables Go In Tikka Masala?
This recipe highlights hearty root vegetables such as potatoes and carrots for added heft and fiber. Also in the mix is cauliflower, which becomes buttery soft when slow cooked. Stirring in green peas at the end adds a pop of color and, as a result, a pop of vegetal sweetness in each bite.
In addition (or in place of), the veggies used here, chunks of celery root, butternut squash, parsnips, or rutabaga would also be delicious in this hearty dish.
Which Spices Are In Tikka Masala?
A host of spices including garam masala, ginger, and paprika give the dish alluring aromas and complexity. Most classic tikka masala recipes also include ground turmeric, though you can switch up the spices based on your personal preference.
Garam masala is a peppery Northern Indian spice blend containing up to 12 spices. Typically, I buy it from the bulk spice section of my local Whole Foods or Sprouts to keep price in check and only purchase what I need at the time. Because it’s not a spice blend I lean on too often, I’d rather not let excess go rancid as a result of sitting idle in the cabinet for months. If you can’t find garam masala, however, you can substitute equal parts ground cumin, pepper, cloves, and nutmeg.
Similarly, another flavor booster used in tikka masala is tomato paste, which ups the umami and complexity factor in a big way.
What Do I Serve With Tikka Masala?
To serve, spoon this flavorful mixture over basmati rice, or your grain of choice (for example, farro, quinoa, or barley)! (Insiders note: To make dinnertime even easier, and therefore foolproof, use heat-and-eat pouches of precooked unseasoned basmati rice.) In addition, I love topping it with a dollop of Greek yogurt to further amp up the creaminess. Bonus points for serving alongside fresh naan bread to soak up that luscious, velvety sauce.
This big-batch recipe is perfect for make-ahead lunches and, above all, holds up beautifully to freezing. When ready to enjoy, simply thaw in the microwave in 2-minute intervals until warm, or defrost in the refrigerator over night. If you make this recipe, I’d love if you could come back and leave a rating and review, as well as tag #dishingouthealth on Instagram so I can see your beautiful creations!
Slow Cooker Vegetarian Tikka Masala
Ingredients
- 4 cups cauliflower florets
- 3 cups cubed Yukon gold or russet potatoes about 2 small potatoes
- 2 large carrots peeled and sliced at a diagonal into 1-inch pieces
- 1/2 yellow onion diced
- 4 garlic cloves minced
- 3 cups lower-sodium vegetable broth
- 1 15-oz. can crushed tomatoes
- 3 Tbsp. tomato paste
- 2 Tbsp. garam masala
- 1 tsp. paprika
- 3/4 tsp. ground ginger
- 1 tsp. kosher salt
- 3/4 cup frozen and thawed green peas
- 1 cup canned coconut milk
- Fresh cilantro for garnish
- Cooked basmati rice for serving
Instructions
- Combine first 12 ingredients (cauliflower through salt) in a 5- to 6-quart slow cooker coated with cooking spray. Cover and cook on HIGH 4 to 5 hours, or LOW 8 to 9 hours, until vegetables are tender. Turn off heat; stir in thawed green peas and coconut milk. Let stand, covered, 5 minutes.
- Serve over rice and garnish with fresh cilantro.
Do you have recommendations for protein? Can tofu be added or anything……?
Am I the only one that found this dish to be quite bitter? I did some research and found that not a single other tikka masala recipe had even a fraction of the garam masala that this one does, and I also found that that particular spice isn’t actually supposed to be added until the very end of cooking. If cooked too long, that only increases the bitterness. I do enjoy the easy and simplicity of this recipe, but if I make it again, I’ll be significantly adjusting the spices and other ingredients. This time around I already had to add vinegar and sugar in order to make it palatable.
I just made this and found it the same. I added brown sugar as one lady did in another recipe but couldn’t salvage it. Sadly it will be going down the garburator …
This is really delicious! I added a few tbs of brown sugar to balance the acidity of the tomatoes, and I subbed a bit of the paprika for Indian chili powder. I also used a red onion rather than yellow and sautéed it in oil for a few minutes before adding to the crock pot. Fantastic, a definite make again!
Hi Julie–That’s great to hear! Thank you for taking the time to leave a review and recipe notes!
I made this with my granddaughters, everyone pitching in to chop veggies and measure spices. Also added a pound of beyond burger, but it didn’t need it! It smells so good while it’s cooking, everyone could not wait to eat! Peas at the end are a nice touch of color, and cilantro gives a bit of freshness.
I thought the kids didn’t like cauliflower, but it didn’t slow them down. Mahalo!
if I wanted to add some GHEE to this for richness, is that okay and if so about how much should I add?
Hi, do you have any modifications to make this on the stove instead?
Hi Lily! Unfortunately I have not yet tested this recipe stovetop, so I’m unable to provide accurate cook times.
I want to substitute chana for the potatoes.
I soaked them overnight and my question is do I cook them before I put them in this or do I let this process cook them. I don’t want them mushy.
We made this tonight and omg it was so good! We added some celery since we had some on hand. I am so excited to have this on repeat in the winter.
I really enjoyed this meal. The veggies were super tasty and Loved that it’s a healthy hearty meal. My husband loved it too. We ate it with rice and naan.
Hi Tiffany–I’m so glad you both enjoyed it! Thank you for taking time to leave a review.
I made this for ladies’ night. It was a huge hit and everyone asked for the recipe. I did double the garam masala to suit my personal tastes, and used an entire small can of tomato paste.
Hi Dana, I’m SO glad the recipe was a hit! Thank you for coming back and leaving a review. Cheers!