It’s somehow only Thursday. Seems impossible to me at this point, but we’ve still got two full days until the weekend. I’ve been at home most of the week, taking care of a sweet, sick baby and I’m simultaneously ready for the weekend and also very ready to head into a work week to spend just a few hours by myself.
I love being a mom more than anything else, but, um, I also need a break sometimes. Is this the kind of thing that’s OK to whisper out loud? Mom love is a funny love. I’m dying for a few minutes by myself and then an hour into the workday away from him and I find myself scrolling through my phone photos because I miss him so much. Sigh. Pretty sure this is going to be my new normal for forever.
I read a thing this week about people complaining that bloggers ramble/write to much before they get to the actual recipe. OK. Tell me- what are your thoughts on this? I might not be the most interesting food blogger out there (by a long shot), but this is also my space. I’m not a recipe robot machine and personally, I like things that are well- personable!
My fellow bloggers, please keep telling your stories. For those who don’t enjoy them, your scroll finger should get you to where you need to go in just a few seconds.
I don’t have too much to tell you about this recipe other than it’s a.) deliciously bomb and b.) made in a slow-cooker and c.) indian food! We all love Indian food and that makes me so incredibly happy.
You all love my slow cooker butter chickpeas, coconut curry, saag paneer, biryani, vegan korma and chana masala. So I did it again for you! Chickpeas and tofu into a warm and comforting tikka masala sauce. It’s like a giant hug in food form, something it seems we could all use a little more of.
Serve it with naan and rice and dinner is served. Enjoy! xo
Slow Cooker Vegan Tikka Masala! This slow cooker meal is SO good and perfect for healthy weeknight dinners. If you love indian food, then you’ll love this simple dish. Chickpeas and tofu in a fragrant tomato-coconut sauce.
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons freshly grated ginger
- 1 (15 oz) can tomato sauce
- 2 tablespoons olive oil
- 1 tablespoon garam masala
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 (14 oz) package firm tofu, drained and pressed and cubed
- 1 (15 oz) can garbanzo beans, drained and rinsed
- 1 bay leaf
- 1 cup full-fat canned coconut milk
- 2 tablespoons corn starch
- 1/2 large lemon, juiced
- Cooked rice, for serving
- 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.
- Place the bay leaf on top and cover, cooking for 4 hours on high (or 8 hours on low)
- 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!
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.
Keywords: indian, vegan, glutenfree, slow cooker, tikka masala