Ingredients
Spice Blend
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1.5 teaspoons sea salt
- 1 teaspoon coriander
- 1 teaspoon sugar
- 1 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
Main Ingredients
- 1 tablespoon coconut oil (optional, if sautéing)
- 1 yellow onion
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 cups white or yellow potato, diced
- 2 cups tomato purée (strained crushed tomatoes)
- 1 (19 oz) can chickpeas, drained and rinsed
- 1 (14 oz) can fire-roasted tomatoes
- 1 cup frozen peas
- 1 red, yellow or orange bell pepper, diced
- 1 jalapeño pepper, diced
- 3/4 cup cashews, soaked and rinsed
- 1 tablespoon lemon juice, freshly squeezed
Instructions
- Make the Spice Blend: Combine garam masala, paprika, ground cumin, sea salt, coriander, sugar, turmeric, and cayenne pepper in a small bowl. Stir thoroughly until well mixed and set aside.
- Sauté Aromatics: Heat coconut oil in a small skillet over medium heat. Add the chopped yellow onion and cook for about 3 minutes until translucent. Stir in minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant. Transfer this mixture to the slow cooker.
- Add Main Ingredients to Slow Cooker: Add diced potatoes, drained chickpeas, frozen peas, diced bell pepper, diced jalapeño, tomato purée, fire-roasted tomatoes, and the prepared spice blend to the slow cooker. Stir everything until well combined. Set the slow cooker to cook on High for 4 hours.
- Prepare Cashew Cream: While the tikka masala cooks, soak cashews in a bowl of water. Just before the cooking time ends, drain and rinse the cashews, then place them in a high-speed blender with 3/4 cup fresh water. Blend until smooth and creamy.
- Finish and Serve: Once the slow cooker cycle is complete, stir the cashew cream and fresh lemon juice into the tikka masala until fully combined. Taste and adjust seasoning by adding more salt if needed. Serve immediately with basmati rice or naan bread.
Notes
- For a richer flavor, use the optional coconut oil for sautéing the aromatics.
- Soaking cashews softens them for a creamier texture in the sauce.
- If you prefer a spicier dish, increase the amount of cayenne pepper or jalapeño.
- Can be prepared up to step 3 a day ahead; store in the refrigerator and cook fresh the next day.
- Use gluten-free naan or rice for a gluten-free meal.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
- Diet: Vegetarian
