Vegetarian Indian Recipes Crock Pot

I can’t believe that I’ve had my vegan tikka masala recipe hanging out in my Google Drive for fully THREE years and finally remade it to share it with you! Just food blogger problems I guess. The list of future recipes is always growing infinitely larger :). This is a slow cooker tofu tikka masala – start by sauteeing a few aromatics and spices in a pan, but then transfer everything to your Crock Pot (or pressure cooker!) to finish the curry.

Traditional chicken tikka masala (which, I’ll add, is thought to actually originate from the UK) involves marinating the protein in a spiced yogurt mixture before starting the curry. No marinade required here! #VeganHacks. All you need to do is press the tofu of its excess liquid so that it can absorb the creamy, garam masala-spiced sauce while it cooks in the slow cooker or Instant Pot.

You can mix up this tofu tika masala by substituting chickpeas or adding vegetables like sweet potato or cauliflower; but I happen to like it exactly as written. Slow cooker tofu is not at all like you’d expect. It doesn’t fall apart into mush, but instead gets flavorful and tender while maintaining its shape. I used to always pre-bake or pre-fry my tofu before adding it to the crock pot, but over the years I’ve learned that this step isn’t even necessary either. Making flavorful tofu is now easier than ever!

Creamy Crockpot Butter Chicken (healthy And Easy)

Aside from turning this curry vegetarian, I had to do something about the cream normally found in this recipe. My original dairy-free tikka masala used cashew cream, which I have to tell you made for a dead ringer for the classic, but is a little bit more of a pain in the butt because you have to soak and blend the cashews. Ultimately I decided that coconut milk is much easier and works with the flavors, so my final recipe uses that. But in the recipe notes I also tell you the cashew version!

Trader Joe’s might have a pretty tasty vegan tikka masala now, but I’ve gotta say this homemade tofu tikka masala is even better, more cost-effective, and loved by vegans and omnivores both! My non-vegan friend who claimed not to be hungry ended up going back for seconds, so yeah.

Serve this slow cooker tofu tikka masala with brown or white rice or other grain of choice; or a bread like naan, chapati, paratha, etc. Or just slurp a bowl of it on its own! You won’t regret it! And after you give the recipe a try, let me know in the comments here and by tagging me @ on Instagram!

Slow Cooker Chicken Tikka Masala (so Easy!)

Hearty, creamy, delicious tofu tikka masala that cooks in your slow cooker or Instant Pot for easy meal prep. Vegan and gluten-free.

CASHEW CREAM: I'm usually too lazy to do this extra step, but for a more authentic tikka masala flavor, this recipe is even better with cashew cream substituted for the coconut milk. For the cashew cream, use 3/4 cup raw cashews plus 1 and 3/4 cups water and 2 tsp lemon juice.

NO SLOW COOKER: Bring the mixture to a boil in a saucepan. Reduce to a gentle simmer, then cook covered for 25-30 minutes, stirring occasionally, or until tomatoes are broken down and tofu has absorbed the sauce flavor.

Dump And Go Slow Cooker Recipes

NUTRITIONAL YEAST: The nutritional yeast gives a slightly cheesy, funky undertone that makes this tikka masala taste more similar to one made with dairy. To omit it, add 1/2 tbsp of olive oil or vegetable oil, and brown the onions more deeply before continuing with the recipe. If you have soy sauce on hand, also add 1/2 tbsp to replace the umami.

Serving: 1 fourth recipe | Calories: 383 kcal | Carbohydrates: 23 g | Protein: 18 g | Fat: 26 g | Saturated Fat: 18 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 2 g | Sodium: 74 mg | Potassium: 1038 mg | Fiber: 7 g | Sugar: 10 g | Vitamin A: 2150 IU | Vitamin C: 90.8 mg | Calcium: 200 mg | Iron: 4 mgNowadays many Indian cities are thriving urban areas, mingling colorful history with a modern flair. However, most often, rural India lives on as their ancestors in small villages with dirt roads, thatched roofs, and, open-air communal buildings.

In our little village, we cooked most of our meals over camping stoves. Yet the generosity of the Indian people opened the doors for

The Perfect Pantry®: Recipe For Slow Cooker Punjabi Eggplant With Potatoes { Vegan, Gluten Free}

Due to India’s caste system, many of our neighbors were vegetarian. I was always awestruck by the array or legume and egg-based curry dishes we were served at any given meal. Always with a heaping pile of fragrant basmati rice and a stack of steaming

I actually had an impromptu cooking lesson, on several occasions, when a kindly granny would take me under her wing for the evening.

Once I learned to make chapatis sitting on a dirt floor, over a small stone table. Another time, I learned to make a classic chickpea curry dish in a hanging ceramic vessel over a campfire.

Slow Cooker Butter Chickpeas

This Crockpot Chickpea Curry Recipe is a nod to the bright yellow aromatic chickpea curry I learned to make so many years ago.

Complement to the hearty chickpeas and sweet potatoes. Served over rice and scooped up with fresh naan, this satisfying and healthy meal is absolute comfort food.

I simplified the recipe to reduce the necessary ingredients by almost half, yet retain the same intense flavors of traditional Indian curries.

Slow Cooker Butter Chicken

Making Chickpea Curry in the Slow Cooker allows you to prep very little, then set-and-forget this vegetarian dinner until much later in the day.

Once the sweet potatoes are fork-tender, serve the chickpea curry warm with a bit of fresh cilantro on top if you like.

Yes, this dish is delicious as leftovers for healthy lunches or quick prepped dinners! Stored in an airtight container in the fridge, vegetarian or vegan Crockpot Chickpea Curry will keep well for up to 4-5 days.

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The cooking time will remain the same, but be sure that the chicken pieces are completely covered by the curry liquid to prevent them from drying out.

Crockpot Chickpea Curry Recipe - Try this easy vegetarian slow cooker chickpea curry recipe that is gluten-free and can be prepared dairy-free, too!

Using heavy cream creates an ultra-rich luxurious curry. However, you can substitute coconut milk to make a slightly lighter dairy-free option. My favorite way to prepare this dish is to use half cream and half coconut milk. That way, you get the coconut flavor and the silky cream texture.

Vegetarian Dump Dinners For The Crock Pot

Serving: 0.75 cup , Calories: 416 kcal , Carbohydrates: 39 g , Protein: 9 g , Fat: 25 g , Saturated Fat: 14 g , Cholesterol: 81 mg , Sodium: 430 mg , Potassium: 526 mg , Fiber: 8 g , Sugar: 6 g , Vitamin A: 10355 IU , Vitamin C: 4.6 mg , Calcium: 117 mg , Iron: 2.6 mgSlow 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.

Slow Cooker Soup, Stew & Chili Recipes

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.

Crockpot Chickpea Curry Recipe (video)

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