Slow Cooker Vegan Tikka Masala

ByBui Thao

This recipe is a total weeknight winner.

You toss everything in the crockpot, let it do its thing, and hours later you’ve got this super cozy, creamy, flavor-packed vegan tikka masala.

Cauliflower soaks up all that spiced tomato curry goodness, the chickpeas make it hearty, and the coconut milk makes it creamy without dairy.

So easy. So good.

And no babysitting the stove.

Why I Love This Recipe

I’ve made this tikka masala for friends who don’t even like cauliflower—and they always go back for seconds. It’s one of those set-it-and-forget-it meals that actually tastes like you spent hours on it. The sauce is creamy and rich without any cream. And it fills the kitchen with the best smell.

  • Just dump, stir, and let it cook
  • No weird ingredients, just pantry staples
  • The flavors get even better the next day
  • It’s freezer-friendly
  • Naturally vegan and gluten-free
Slow Cooker Vegan Tikka Masala

Servings: 6
Cook Time: 4–6 hours on low

What You’ll Need

  • 1 medium head of cauliflower, cut into bite-size florets
  • 1 (15 oz) can of chickpeas, drained and rinsed
  • 1 (15 oz) can of diced tomatoes
  • 1 (6 oz) can of tomato paste
  • 1 (13.5 oz) can of full-fat coconut milk
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons olive oil
  • 2 teaspoons garam masala
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper (optional for heat)
  • ½ cup water
  • Juice of ½ lemon
  • Fresh cilantro, for garnish

Pro Tips

Cut cauliflower evenly so it cooks at the same rate

  • Toast spices in the oil if you have a few extra minutes before adding to the crockpot—it deepens the flavor
  • Don’t skip the coconut milk – it balances the acidity of the tomatoes
  • Add cayenne at the end if you’re unsure about spice level
  • Use frozen cauliflower to save prep time—just toss it in frozen

Tools Needed

  • Black oval crockpot
  • Cutting board
  • Sharp knife
  • Garlic press or microplane (for ginger)
  • Can opener
  • Measuring cups and spoons
  • Mixing spoon or spatula

Substitutions & Variations

  • Swap cauliflower for sweet potato or butternut squash
  • Use white beans instead of chickpeas
  • Add a handful of spinach at the end
  • Light coconut milk works, but it’ll be thinner
  • For smoky flavor, add a dash of smoked paprika

Make-Ahead Tips

  • Chop veggies and store in the fridge up to 2 days ahead
  • Combine all dry spices in a small jar ahead of time
  • You can fully cook it, then refrigerate and reheat—it tastes even better the next day

How to Make Crockpot Vegan Tikka Masala

Step 1: Add Cauliflower and Chickpeas

Add 1 medium head of cauliflower (cut into bite-sized florets) and 1 can (15 oz) of drained and rinsed chickpeas into the black oval crockpot.

Step 2: Add Onion, Garlic, and Ginger

Add 1 diced onion, 4 minced garlic cloves, and 1 tablespoon grated fresh ginger to the crockpot.

Step 3: Add Canned Tomatoes and Tomato Paste

Pour in 1 can (15 oz) diced tomatoes and 1 can (6 oz) tomato paste.

Step 4: Add Coconut Milk and Olive Oil

Pour in 1 can (13.5 oz) full-fat coconut milk and 2 tablespoons of olive oil.

Step 5: Add All Spices and Water

Sprinkle in 2 teaspoons garam masala, 1 ½ teaspoons cumin, 1 teaspoon coriander, 1 teaspoon paprika, ½ teaspoon turmeric, ½ teaspoon salt, and ¼ teaspoon cayenne (optional). Then pour in ½ cup water.

Step 6: Mix Everything

Gently stir everything together in the crockpot until fully combined.

Step 7: Cook on Low

Cover and cook on LOW for 4–6 hours until cauliflower is tender and flavors have melded.

Step 8: Finish with Lemon Juice and Cilantro

Squeeze juice of ½ lemon over the finished dish. Stir gently, then top with chopped fresh cilantro.

Slow Cooker Vegan Tikka Masala

Leftovers & Storage

Store in an airtight container in the fridge for up to 5 days

  • Freezes well up to 3 months—just thaw and reheat
  • Reheat gently on the stove or in the microwave

Why This Recipe Works (Quick Science)

  • Coconut milk brings creaminess and fat, balancing acidity from tomatoes
  • Spices like garam masala and cumin bloom slowly in the heat, infusing everything
  • Slow cooking breaks down cauliflower just enough without turning it to mush
  • Chickpeas hold their texture, giving you bite and protein

Common Mistakes

  • Undercutting the spices – be generous, or the sauce can taste flat
  • Using light coconut milk – it won’t be creamy enough
  • Adding lemon too early – it can dull during cooking, so wait until the end
  • Not stirring at the start – make sure everything’s mixed for even flavor

What to Serve With

  • Steamed basmati rice or brown rice
  • Warm naan or pita bread
  • Cucumber raita or plain vegan yogurt
  • Simple side salad with lemon vinaigrette

FAQ

Can I cook this on HIGH?
Yes, cook for about 3 hours on HIGH, but low is better for flavor.

Can I make it on the stovetop?
Yes—simmer everything in a pot for 30–40 minutes until the cauliflower is tender.

Is this recipe spicy?
Only slightly. Leave out the cayenne if you’re sensitive to heat.

Can I add more protein?
Totally. Add tofu or tempeh cubes with the chickpeas.

Final Thoughts

This vegan tikka masala is warm, comforting, and loaded with flavor—without needing a bunch of steps or fancy ingredients. It’s one of those cozy meals that makes your kitchen smell amazing and your day feel easier. Try it out, make it your own, and let me know how it turned out in the comments!

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