Slow Cooker Chickpea Tikka Masala with Cauliflower - Slender Kitchen
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Slow Cooker Chickpea Tikka Masala with Cauliflower

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273
Calories 
40g
Carbs 
8g
Fat 
11g
Protein 
5
Weight Watchers® SmartPoints™
(7 PointsPlus®)

Recipes Content

Recipe
0
Rating: 5 - 1 comment

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.

Prep Time

Slow Cooker Chickpea Tikka Masala with Cauliflower

3
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

6
  • 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

Nutritional Facts

Serving Size: 
1.25 cups
Amount Per Serving
Calories 273
Calories from Fat 71
% Daily Value *
Total Fat 8g
12%
Saturated Fat 2g
13%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 1 511mg
66%
Total Carbohydrate 40g
13%
Dietary Fiber 4g
16%
Sugars 6g
Protein 11g

Directions

  1. 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.
  2. 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.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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