Go Back
+ servings
Slow Cooker Vegetarian Tikka Masala

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.
Course Entree, Vegetarian
Cuisine Indian
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
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.