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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 chickpea tikka masala.
Raise your hand if you love tikka masala as much as I do. We get take-out about once a week, and 95% of the time, I want Indian food. It’s comforting, fairly healthy and always hits the spot. While I love the flavorful tikka masala sauce, it’s also hard to find a vegan version when we order take-out so I’ve taken to make my own.
If you can throw things in a slow cooker, then you can make this vegan tikka masala. If dinner had an easy button, this recipe would be it. Combine all ingredients and add them to the base of your slow cooker, stir and set. Can you believe how easy this is? Make a pot of steamed rice and warm some naan right before serving and ta-da; you’ve got a healthy, delicious dinner that rivals any take-out.
If you want this tikka masala now and don’t want to wait on the slow-cooker, then it’s easy to adapt to the stove. To do this, simply saute the onion, garlic, and ginger until softened and onion is translucent, about 5 minutes. Add in all of the spices and cook another minute or two to allow the spices to warm and bloom; doing this adds lots of flavor using dried spices.
Add in the rest of the ingredients from there, tomato sauce, chickpeas, cubed tofu and cook until warmed through, about 20 minutes. Before serving, whisk together the coconut milk mixture and add into the pot. Cook until thickened, another 5-10 minutes. Enjoy just like you would the slow cooker version, with steamed rice and naan.
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 chickpea tikka masala. Chickpeas and tofu in a fragrant tomato-coconut sauce.
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.
If you love this vegan tikka masala, then you’ll love these other vegan Indian recipes: Slow Cooker Butter Chickpeas, Slow Cooker Vegan Saag Paneer, Weeknight Vegetable Korma, Vegan Indian Biryani, and Indian Dal Chili
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(69 comments) leave a comment
I am admittedly, a terrible cook, so I was SUPER happy about this dish. Lovely, deep flavors – I even forgot the lemon and cilantro the first time I served it and it was still DELISH!
This was delicious! I added a bag of frozen spinach. My whole family, including a 5-year old whose go-to order at Indian restaurants is paneer tikka masala.
We love this recipe! I add sweet potato, so I don’t feel like I need to cook an extra vegetable for dinner.
We make this recipe all of the time. It’s a true staple for us. Super easy to throw everything in and forget about it! Freezes very well too! Love the spice and flavors. We sometime take out the cayenne for our friends who don’t like too much spice and it still has a little kick to it! Honestly haven’t found a better masala recipe! Thank you!!
It is a great recipe. Thank you. The only thing that I miss is the amount of chickpea I should add.
Hi! It’s a 15 ounce can of chickpeas
This was very good! Worth making again.
Thank you for such a great recipe! So delicious!! And easy!
So glad you liked it.
Phenomenal flavors and so easy and quick to put together!! I will definitely make again! Thank you, Alexandra, for this great recipe!
Hi! Sounds awesome and easy! Do you know how long if I might want to use the instant pot?
Hi Melanie, not sure how it will adapt to the instant pot with tomato based sauces as they can often burn in an IP.
Been cooking punjabi dishes for a long time and after my brother switched to a vegan diet, i struggled finding alternative recipes. This one is awesome!! I made a couple changes… i used a little more onion and garlic and only 8 oz tomato sauce + 1 chopped fresh tomato. I also added 2 cans of trader joes reduced fat coconut milk instead of 1. During a taste test i wanted to make it sweeter so i added a spoon of sugar. Its perfect! Will be making this many times. Thanks so much for putting the recipe together!
Beyond delicious. Your spicing combinations are so wonderful. Everything that I make from your website is so fantastic and I am a really bad cook usually! Thanks