Slow Cooker Chickpea Tikka Masala with Cauliflower makes the bets vegetarian meal without all the work of a traditional masala dish. Jump to Recipe keyboard_arrow_down
Tikka Masala is probably one of the most well known Indian dishes out there and it is seriously delicious. The only problem is that usually it is made with heavy cream and therefore packed with calories and unhealthy fat. Luckily it's easy to lighten up this dish by making one simple switch and using coconut milk instead of the heavy cream. Not only does this make the dish healthier since the fats in the coconut milk are much better for you, it also lowers the calorie count. And most importantly, I think it makes the dish even better. The subtle flavor of the coconut is delicious and a great addition to this classic dish.
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Slow Cooker Chickpea Tikka Masala with Cauliflower
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- 3 cups canned chickpeas, drained and rinsed
- 2 tsp. olive oil
- 1 U onion, diced
- 4 U cloves garlic, minced
- 1 tbsp. ginger, minced
- 2 tbsp tomato paste
- 2 tbsp. garam masala (to taste, blends vary in flavor/intensity)
- 2 tsp. paprika
- 2 tsp. kosher salt
- 1/8 tsp. cayenne pepper (optional, to taste)
- 28 oz. canned fire roasted diced tomatoes
- 3 cups cauliflower florets
- 1 cup canned light coconut milk
Heat the olive oil over medium high heat. Add the onion and cook for 6-8 minutes until beginning to brown. Add the garlic and ginger. Cook for 1 minute. Add the tomato paste, garam masala, paprika, salt, and cayenne pepper. Stir and cook 1-2 minutes until very fragrant.
Add to the slow cooker along with the chickpeas and diced tomatoes. Cook on high for 4 hours or low for 8 hours. Thirty minutes before it's done, add the cauliflower and coconut milk. Let finish cooking with the lid open to reduce the sauce.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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