I’m sharing my Potato and Chickpea Tikka Masala, where tender potatoes, chickpeas, green peas and bell peppers mingle in a spiced tomato sauce enriched with blended cashews for a silky finish, and it’s a recipe I love adding to my Easy Veggie Crockpot Recipes.

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I love how this Slow Cooker Potato and Chickpea Tikka Masala surprises me every time. Potatoes and chickpeas soak up all the flavor and turn almost silky, and the whole pot ends up tasting way deeper than you’d expect.

I always bring it to friends because it feels special but not fussy, and somehow it comforts without being cloying. Lately it’s become my go-to when I’m curating Vegan Crockpot Recipes Healthy or pulling together Cozy Dinner Recipes Vegetarian ideas for the week.

Give it one try and you’ll wanna know what else a slow cooker can do, I promise.

Ingredients

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Potatoes starchy filling good fiber and potassium adds comforting body to curry
Chickpeas high in plant protein and fiber keeps you full slightly nutty taste
Cashews blended into cream add richness and healthy fats makes sauce silky
Crushed tomatoes tangy base gives acidity and umami balances spices and cream
Garam masala warm spice blend fragrant brings depth and sweet spicy notes
Coconut milk optional creamy boost saturated fats add silkiness slightly sweet flavor
Onion garlic ginger savory trio that builds flavor offers antioxidants and aroma
Red bell pepper sweet crunch vitamins A and C brightens color and taste

Ingredient Quantities

1.5 lb (about 700 g) potatoes, peeled and cut into 1 inch chunks

2 (15 oz) cans chickpeas, drained and rinsed (about 3 1/2 cups)

1 large onion, diced

4 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 large red bell pepper, seeded and diced

1 cup frozen green peas

1 (14 oz) can crushed tomatoes

1 tablespoon tomato paste

1/2 cup vegetable broth or water

3/4 cup raw cashews (for blending into cashew cream)

3/4 cup water for blending cashews

2 tablespoons garam masala

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground turmeric

1 teaspoon paprika

1/4 to 1/2 teaspoon cayenne pepper, to taste

1 teaspoon salt, plus more to taste

1/2 teaspoon black pepper

2 tablespoons vegetable oil

1 tablespoon lemon juice

1/4 cup chopped fresh cilantro for garnish

1/2 cup full fat coconut milk (optional, for extra creaminess)

How to Make this

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1. Put the cashews in a bowl and cover with hot water to soak for at least 15 minutes while you prep everything, or pour boiling water over them if you need them softer fast.

2. Heat the oil in a skillet over medium heat, add the diced onion and cook until translucent, then stir in the garlic and grated ginger for 30 seconds; add the garam masala, cumin, coriander, turmeric, paprika, cayenne, salt and pepper and cook another minute to bloom the spices, then stir in the tomato paste for 30 seconds.

3. Transfer the spiced onion mixture to the slow cooker, add the potatoes, drained chickpeas, crushed tomatoes and the 1/2 cup vegetable broth (or water) and give it a good stir so everything is coated.

4. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potato chunks are tender but not falling apart.

5. While it cooks, drain the soaked cashews and blend them with the 3/4 cup water until completely smooth and creamy; this is your cashew cream.

6. About 45 minutes before the end of cooking time add the diced red bell pepper and frozen peas, then pour in the cashew cream; if you want extra creaminess stir in the 1/2 cup coconut milk now too.

7. Finish with the lemon juice, taste and adjust salt and cayenne as needed; if the sauce seems thin, remove the lid and cook on high 15 to 20 minutes to reduce, or mash a few potato pieces against the side to thicken naturally.

8. Turn off the slow cooker, let the curry rest 5 minutes so flavors settle, then sprinkle chopped cilantro over top.

9. Serve hot with rice or naan, and don’t forget extra lemon or cilantro on the side for anyone who wants more brightness.

Equipment Needed

1. Slow cooker or large heavy pot with lid
2. Large skillet (nonstick or stainless)
3. Blender or food processor (for the cashew cream)
4. Cutting board
5. Chef’s knife
6. Mixing bowls (one to soak cashews, one for prep)
7. Measuring cups and spoons, dont skimp on spice measuring
8. Colander or fine mesh sieve (to drain chickpeas and cashews)
9. Wooden spoon or heatproof spatula and a ladle for serving

FAQ

Q: Can I make this nut free? A: Yes, you'll get almost the same creaminess by using extra full fat coconut milk instead of the blended cashews, or blend cooked white beans or silken tofu with a little water. It wont taste exactly like cashews but it's still rich and satisfying.

Q: How do I stop the potatoes from turning mushy in the slow cooker? A: Use firmer potatoes like Yukon gold or red, cut into 1 inch chunks, or add the potatoes in later so they only cook for the last 2 to 3 hours on low. You can also parboil them for 5 minutes before adding if you want extra control.

Q: Can I make this on the stovetop or in an Instant Pot instead of a slow cooker? A: Sure. Stovetop: sauté onion garlic ginger and spices, add tomatoes, broth, potatoes and chickpeas then simmer 20 to 30 minutes until potatoes are tender. Instant Pot: use sauté to brown aromatics, add everything then pressure cook on high for about 6 minutes with a quick release, stir in peas and coconut milk at the end.

Q: How do I adjust the spice level? A: Cut the cayenne or leave it out to mellow heat, add more coconut milk or cashew cream to cool it down, or stir in a spoon of yogurt when serving. Taste as you go and add salt at the end to balance flavors.

Q: Can I make this ahead or freeze it? A: Yes you can make ahead, refrigerate for up to 3 days. For freezing cool completely then freeze up to 3 months in airtight containers. Thaw overnight and reheat gently, add frozen peas near the end so they stay bright.

Q: The sauce is too thin how do I thicken it? A: Simmer uncovered to reduce liquid, mash a few chickpeas or potato chunks into the sauce, stir in more cashew cream or tomato paste, or whisk a small cornstarch slurry into the hot sauce and simmer until it thickens.

Slow Cooker Potato And Chickpea Tikka Masala Recipe Substitutions and Variations

Potatoes: swap for sweet potatoes (cut larger so they dont turn to mush) or cauliflower florets for a low carb option; if using cauliflower add it in the last 1 to 2 hours so it stays firmer.
Chickpeas: use canned cannellini or great northern beans for a similar texture, or cooked brown/green lentils for a softer, more stew like bite; adjust liquid a bit since lentils soak up more.
Raw cashews (for cashew cream): replace with 1/2 to 3/4 cup canned full fat coconut milk for quick creaminess, or use soaked blanched almonds or soaked sunflower seeds blended with water if you need nut free; almonds and seeds need at least 2 hours soak or hot soak 15 minutes.
1/2 cup full fat coconut milk (optional): if you dont have it stir in extra cashew cream or 1/2 cup plain yogurt (dairy or plant based) at the end; if using dairy yogurt temper it with a little hot sauce first so it wont split.

Pro Tips

– Bloom the spices longer and dont rush them. Let the spices sizzle gently in the oil until they smell toasty and a shade darker, but watch they dont burn. That extra minute or two makes the whole sauce taste deeper and less one note.

– Soak the cashews longer than 15 minutes if you can, or pour boiling water over them and let sit 30 minutes. Blending when theyre really soft gives a silkier cream with less grit. If youre in a pinch, use a bit more water when blending and then simmer off the extra liquid.

– Use a firmer potato like Yukon Gold or red potatoes and cut the chunks a little bigger than you think. They hold their shape so the curry looks nicer and you wont end up with a gluey mash unless you want that. If the sauce needs thickening, mash a few pieces against the side instead of adding flour.

– Save about a cup of chickpeas before you stir everything together, then smash those and fold them back in at the end for instant body and thickness. Or briefly pulse with an immersion blender for a few seconds to make it creamier without losing the chunky feel.

– Brightness at the end is everything. Add the lemon juice and taste, and dont be shy with more salt or a pinch of sugar to balance the tomatoes. Add cilantro right before serving so it stays fresh, and if you want a finishing layer of flavor try heating a little oil with mustard seeds and a pinch of cumin then pour it over the curry just before serving.

Slow Cooker Potato And Chickpea Tikka Masala Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

485

kcal

Equipment: 1. Slow cooker or large heavy pot with lid
2. Large skillet (nonstick or stainless)
3. Blender or food processor (for the cashew cream)
4. Cutting board
5. Chef’s knife
6. Mixing bowls (one to soak cashews, one for prep)
7. Measuring cups and spoons, dont skimp on spice measuring
8. Colander or fine mesh sieve (to drain chickpeas and cashews)
9. Wooden spoon or heatproof spatula and a ladle for serving

Ingredients

1.5 lb (about 700 g) potatoes, peeled and cut into 1 inch chunks
2 (15 oz) cans chickpeas, drained and rinsed (about 3 1/2 cups)
1 large onion, diced
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 large red bell pepper, seeded and diced
1 cup frozen green peas
1 (14 oz) can crushed tomatoes
1 tablespoon tomato paste
1/2 cup vegetable broth or water
3/4 cup raw cashews (for blending into cashew cream)
3/4 cup water for blending cashews
2 tablespoons garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon paprika
1/4 to 1/2 teaspoon cayenne pepper, to taste
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 tablespoon lemon juice
1/4 cup chopped fresh cilantro for garnish
1/2 cup full fat coconut milk (optional, for extra creaminess)

Directions

Put the cashews in a bowl and cover with hot water to soak for at least 15 minutes while you prep everything, or pour boiling water over them if you need them softer fast.
Heat the oil in a skillet over medium heat, add the diced onion and cook until translucent, then stir in the garlic and grated ginger for 30 seconds; add the garam masala, cumin, coriander, turmeric, paprika, cayenne, salt and pepper and cook another minute to bloom the spices, then stir in the tomato paste for 30 seconds.
Transfer the spiced onion mixture to the slow cooker, add the potatoes, drained chickpeas, crushed tomatoes and the 1/2 cup vegetable broth (or water) and give it a good stir so everything is coated.
Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potato chunks are tender but not falling apart.
While it cooks, drain the soaked cashews and blend them with the 3/4 cup water until completely smooth and creamy; this is your cashew cream.
About 45 minutes before the end of cooking time add the diced red bell pepper and frozen peas, then pour in the cashew cream; if you want extra creaminess stir in the 1/2 cup coconut milk now too.
Finish with the lemon juice, taste and adjust salt and cayenne as needed; if the sauce seems thin, remove the lid and cook on high 15 to 20 minutes to reduce, or mash a few potato pieces against the side to thicken naturally.
Turn off the slow cooker, let the curry rest 5 minutes so flavors settle, then sprinkle chopped cilantro over top.
Serve hot with rice or naan, and don't forget extra lemon or cilantro on the side for anyone who wants more brightness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.