CHICKPEA TIKKA MASALA
I’m a big lover of indian food. I always order my indian food from the same place, and the other day I was really craving some. I didn’t have the money to order in, and I didn’t have any chicken to make some at home. So I decided to flex my vegan recipe muscles and make a vegan chickpea tikka masala in my crockpot! I already had all of the ingredients, so I decided to just go for it and give it a shot.
I was pleased with the outcome so I decided to shoot it and share it with all of you!
Now, for this chickpea tikka masala you have these options for the tomatoes and the chickpeas.
You can either drain and rinse the canned chickpeas and use a can of tomatoes with the juice, or you can use the juice from the chickpeas and use fresh tomatoes, peeled. I went with the second option!
Then all you need to do is toss everything into the crockpot and season to taste with salt and pepper. If you’d like to make this chickpea tikka masala a bit saucier, add a little bit of tomato paste and veggie broth to make it a bit saucier like traditional tikka masala!
You could add a teaspoon of tomato paste and 1/3 cup of vegetable broth. Mix that around and season to taste with salt and pepper and maybe add a dash of chili flakes too!
This chickpea tikka masala is so easy to make, that’s why I LOVE crockpots so much. Usually a greek yogurt is used, but I used a super thick coconut cream, and you can use any dairy free yogurt if you’d like this recipe vegan!
Cook for 3-4 hours on high or 6 hours on low! Then pour it over this delicious cauliflower rice recipe for a super low carb meal, or cook up some simple basmati rice! I made a simple cauliflower rice with riced cauliflower sautéed in garlic with coconut oil, and tossed in some frozen green peas and a dash of turmeric! Delicious!
Top this tasty beauty with fresh cilantro and crushed red pepper! Delicious!
- - 1 can chickpeas, drained and rinsed if you're using canned tomatoes, or with the juice if you're using fresh tomatoes.
- - 2 tablespoons garam masala
- - Either 1 16 oz can of stewed whole tomatoes with the juice, or about 1 cup of peeled fresh tomatoes
- - Cilantro
- - 1/3 cup coconut cream
- - 1 small jalapeño, finely diced
- - 3 cloves garlic - minced
- - 1 lime - juiced
- - salt and pepper to taste
- Take all of your ingredients and throw them in the crockpot!
- Cook for 3 hours on high, or 6 hours on low.
- Top with fresh cilantro and serve over a bed of cauliflower rice or white rice.
- So simple, don't you just LOVE crockpot recipes!?