Slow-cooker Vegan Tikka Masala

Spice level = Low to Medium 

Click here for a printable recipe.


1 large onion, chopped

4-6 garlic gloves, minced

2 Tbl minced or freshly ground ginger

1 15oz can of tomato sauce

2 Tbl olive oil

1 Tbl garam masala

2 tsp ground cumin

1 tsp ground coriander seeds

2 spt smoked or regular paprika

1 tsp ground turmeric

½ tsp ground cinnamon

½ tsp ground black pepper

1 tsp garlic salt

1 15oz can of chickpeas, drained & rinsed

1 14oz package firm tofu, drained, pressed & cubed

1 bay leaf

1 can of canned coconut milk

2 Tbl corn starch

3 Tbl of SH’ That’s Hot! Angry Ginger hot sauce, separated

1 lemon, cut into 8 quarters  (slice in ½ then in quarters)

1 jalapeno, sliced thin (optional)

½ cup of cilantro, chopped

1 cup basmati rice, cooked as per directions (for more flavor, add chopped cilantro fresh lime juice to rice)

Naan (optional)



Grease inside of medium slow-cooker with olive oil. Combine ingredients from onion to garlic salt including 2 Tbl of SH’ That’s Hot! Angry Ginger sauce in a separate large bowl. Stir to combine. Place the chickpeas and tofu in the bottom of the slow-cooker then put the ingredients from the bowl on top. Stir it all together to ensure it is well combined. Place a bay leaf on top so it’s easy to remove and cover. Cook for 8-10 hours on low or 4-5 hours on high. When done, combine coconut milk, cornstarch and remaining 1 Tbl Angry Ginger sauce in a small bowl and then stir into the crock-pot mixture. Cook for another 10-15min or until thick. During that cooking process, cook the rice and heat naan (optional). Place rice in the bottom of a bowl then top with the slow-cooker mixture. Top with some fresh jalapeno slices, chopped cilantro and a squeeze of fresh lemon. Serve and eat!

Vegan Tikka Masala with Angry GInger


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