Crockpot Chicken Tikka Masala Recipe
Vegan tikka masala with tender soy or tofu, slow-cooked in a creamy tomato sauce full of bold spices.
Ingredients
- 14 oz firm tofu or 2 cups cooked soy curls
- 1 can 14 oz diced tomatoes
- 1/2 cup coconut milk
- 1 small onion chopped
- 3 cloves garlic minced
- 1 tbsp grated ginger
- 2 tbsp tikka masala spice mix
- 1 tbsp olive oil
- Salt to taste
- Fresh cilantro for garnish optional
Instructions
- Press tofu to remove excess water, then cut into cubes (if using tofu).
- Heat olive oil, sauté onion, garlic, and ginger until fragrant, about 3 minutes.
- Add diced tomatoes, coconut milk, and tikka masala spices to crockpot.
- Stir in tofu or soy curls, salt, and mix well.
- Cook on low for 6 hours or high for 3 hours until flavors meld perfectly.
- Garnish with cilantro and serve over steamed rice or naan.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 18g
Vitamins and Minerals (Per Serving)
- Iron: 25%
- Calcium: 15%
- Vitamin A: 10%
- Vitamin C: 12%
- Magnesium: 10%
Additional Notes/Tips to Enhance Flavor
- Use smoked paprika or garam masala for extra depth.
- Add a splash of lemon juice before serving to brighten flavors.
- Double the sauce for leftovers or meal prep convenience.
- Swap coconut milk for cashew cream if you prefer a richer texture.
- Garnish with fresh herbs or vegan yogurt for creaminess.