Slow Cooker Vegan Tikka Masala
- Yield:6 servings
- Time:4 hrs, 30 mins show details
Recipe from: delishknowledge.com/slow-...
Ingredients
- 1large onion, finely chopped
- 4garlic cloves, minced
- 2 tablespoonsginger, freshly grated
- 15 ouncescanned tomato sauce
- 2 tablespoonsolive oil
- 1 tablespoongaram masala
- 2 teaspoonsground cumin
- 1 teaspoonground coriander
- 2 teaspoonssmoked paprika
- 1 teaspoonground turmeric
- ¼ teaspoonground cinnamon
- ½ teaspoonground cayenne pepper
- ½ teaspoonground black pepper
- 1 teaspoonsalt
- 14 ouncesfirm tofu, drained, pressed, and cubed
- 15 ouncesgarbanzo beans, drained and rinsed
- 1bay leaf
- 1 cupfull-fat canned coconut milk
- 2 tablespoonscorn starch
- ½large lemon, juiced
- cooked rice, for serving
Equipment
- Slowcooker
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Preparation
Lightly grease the inside of your slow cooker with a bit of olive oil or spray and set aside
Combine all ingredients from onion to salt together until well-combined.
Place the tofu and chickpeas in the base of the slow cooker and pour the sauce ontop. Gently mix together until everything is combined, making sure the tofu and chickpeas are well coated.
- 4 hrs
Place the bay leaf on top and cover, cooking for 4 hours on high (or 8 hours on low)
- 30 mins
When done, in a small bowl combine the coconut milk, cornstarch and gently stir into the mixture. Cook for an additional 20-30 minutes until thickened. (I use this time to cook the rice/naan!)
Add in the lemon juice and stir once more before serving. I love this on steamed rice, some naan and maybe a little extra chopped cilantro!
Notes
This makes 4 large servings or 6 normal servings, especially if you are serving with rice and naan. But! Leftovers can be stored in an airtight container in the fridge for up to 5 days, and the leftovers are so good for lunch.
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