Warm, cozy, and packed with bold Indian-inspired flavors, this crockpot vegan tikka masala is one of those “set it and forget it” gems.
The creamy coconut-tomato sauce, the tender cauliflower, and the hearty chickpeas make it super satisfying without any meat or dairy.
I’ve made this recipe more times than I can count—it’s my go-to on busy days when I still want something delicious, homemade, and comforting.
The best part? It tastes even better the next day.
Why I Love This Recipe
This one holds a special place in my weekly rotation. It’s what I make when I need comfort, warmth, and simplicity all at once. There’s something about the smell that fills the kitchen—spices mingling with coconut milk—that feels like home.
- No sautéing or browning ahead—just dump it all in the slow cooker
- Budget-friendly and pantry staple–approved
- Amazing leftovers (might even be better on day two)
- Gluten-free, dairy-free, and vegan without sacrificing flavor
- Freezer-friendly for busy weeks
What You’ll Need
- 1 medium head cauliflower, cut into small florets (about 5 cups)
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (14 oz) can diced tomatoes
- 1 (13.5 oz) can full-fat coconut milk
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 3 tablespoons tomato paste
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1/2 a lemon
- 1 tablespoon olive oil
- Fresh chopped cilantro, for garnish
- Cooked basmati rice, for serving
Ingredient
Pro Tips
- Cut the cauliflower into small, uniform florets so it cooks evenly and gets tender without turning mushy
- Use full-fat coconut milk for the richest flavor and creamy texture
- If you love heat, don’t skip the cayenne—but if not, just leave it out
- Always taste and adjust salt and lemon juice before serving—it wakes up all the spices
- This dish gets even better the next day after the flavors meld
Tools Required
- 6-quart slow cooker
- Sharp knife & cutting board
- Garlic press or microplane for ginger
- Measuring spoons
- Citrus juicer (optional)
- Serving bowls
Substitutions and Variations
- Swap cauliflower for sweet potatoes or zucchini
- Use white beans or lentils instead of chickpeas
- Light coconut milk works, but won’t be as creamy
- Stir in spinach or kale at the end for extra greens
- Add a swirl of vegan yogurt on top for tang
Make Ahead Tips
- Chop all your veggies and prep spices the night before
- Combine everything in the slow cooker insert, cover, and refrigerate overnight
- Just place the insert into the cooker and start it in the morning
Instructions
Step 1: Prep Your Veggies
Add 5 cups of small cauliflower florets, 1 can of rinsed chickpeas, 1 finely diced small yellow onion, 3 minced garlic cloves, and 1 tablespoon grated ginger into the slow cooker.
Step 2: Add Tomatoes and Coconut Milk
Pour in 1 (14 oz) can of diced tomatoes and 1 (13.5 oz) can of full-fat coconut milk into the slow cooker.
Step 3: Add Flavor Boosters
Stir in 3 tablespoons tomato paste, 1 tablespoon olive oil, and the juice of half a lemon.
Step 4: Add the Spices
Sprinkle in 1 tablespoon garam masala, 1 teaspoon ground cumin, 1 teaspoon turmeric, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper.
Step 5: Mix It All Up
Use a spatula to gently stir everything together until the sauce is smooth and the veggies are coated.
Step 6: Slow Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until cauliflower is tender and sauce is thickened.
Step 7: Serve and Garnish
Serve warm over basmati rice and top with chopped fresh cilantro.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 5 days
- Reheat gently in the microwave or stovetop, adding a splash of water or coconut milk if too thick
- Freezes well for up to 2 months—just thaw overnight and reheat
Servings and Time
Makes: 4 to 6 servings
Cook Time: 6–7 hours on low or 3–4 hours on high
Macros (Per Serving – Approx. 1.5 cups)
- Calories: 310
- Protein: 10g
- Fat: 17g
- Carbs: 32g
- Fiber: 9g
- Sugar: 6g
Why This Recipe Works (Quick Science)
- Coconut milk adds fat, which carries flavor and creates creaminess without dairy
- Tomato paste adds umami and body to the sauce, deepening the taste
- Spices like garam masala and turmeric bloom in the slow cooker’s heat, infusing the sauce over time
- Chickpeas and cauliflower hold their texture but soak up the flavor as they cook low and slow
Common Mistakes
- Overcooking on high: Cauliflower can get mushy if left too long
- Using light coconut milk: The sauce won’t be as creamy
- Skipping the tomato paste: You’ll lose that deep, rich flavor
- Not stirring before serving: The oil can separate a bit—give it a quick mix to bring it back
What to Serve With
- Steamed or fluffy basmati rice
- Warm naan or roti (use vegan if needed)
- Cucumber raita with dairy-free yogurt
- A light side of sautéed greens or roasted potatoes
FAQ
Can I use frozen cauliflower?
Yes! No need to thaw—just toss it in frozen and cook as directed.
Is this recipe spicy?
It has a mild warmth, but you can leave out the cayenne if you’re sensitive to heat.
Can I use crushed tomatoes instead of diced?
Absolutely. Crushed tomatoes will give you a smoother sauce texture.
Can I make this without a crockpot?
Yes—simmer everything in a Dutch oven on low heat for about 45–60 minutes, stirring occasionally.