Slow Cooker Vegetarian Tikka Masala
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.
Prep Time10 minutes mins
Cook Time8 hours hrs
Total Time8 hours hrs 10 minutes mins
Course: Entree, Vegetarian
Cuisine: Indian
Servings: 6 servings
- 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
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.