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Slow Cooker Sweet Potato And Lentil Tikka Masala Vegan taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Crockpot Vegan Chickpea, Sweet Potato, and Cauliflower Tikka Masala

This hearty plant-based curry features chickpeas, sweet potato, and cauliflower gently simmered in warm spices and creamy coconut milk. It’s effortlessly made in a slow cooker and pairs beautifully with rice or naan.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 people
Calories 182 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main Ingredients

  • 1 tablespoon Olive oil
  • 1 Onion diced
  • 3 cloves Garlic minced
  • 1 tablespoon Fresh ginger grated
  • 2 tablespoon Garam masala
  • 1 teaspoon Ground cumin
  • 0.5 teaspoon Turmeric
  • 0.25 teaspoon Cayenne pepper
  • 1 teaspoon Salt
  • 14 oz Diced tomatoes canned
  • 14 oz Coconut milk full-fat
  • 1 Sweet potato peeled and cubed
  • 1 head Cauliflower cut into florets
  • 15 oz Chickpeas drained and rinsed
  • 0.5 cup Dried red lentils
  • 1 cup Vegetable broth
  • 1 tablespoon Lemon juice
  • 0.25 cup Fresh cilantro optional, chopped for garnish

Instructions
 

Instructions

  • Heat the olive oil in a skillet over medium heat. Sauté onion for 3-4 minutes until soft.
  • Add garlic, ginger, garam masala, cumin, turmeric, cayenne, and salt. Cook 1-2 minutes until fragrant.
  • Transfer mixture to slow cooker. Add tomatoes, coconut milk, sweet potato, cauliflower, chickpeas, lentils, and broth. Stir well.
  • Cover and cook on low for 6–8 hours or high for 3–4 hours until vegetables are tender.
  • Before serving, stir in lemon juice and garnish with cilantro if using.

Notes

Serve with jasmine rice or warm naan for best results. Store leftovers in airtight containers and refrigerate or freeze.