Slow Cooker Vegan Tikka Masala

Vegan tikka masala is a twist on original recipe for vegans to enjoy this amazing dish as well.


  • Prep: 15 mins
  • Cook: 240 mins
  • Total: 255 mins
  • Cooking Method: Cooking
  • Recipe Cuisine: Indian


  • 2tablespoons olive oil
  • 1large onion
  • 4garlic cloves (minced)
  • 1can (425 grams)tomato sauce
  • 1teaspoon ground coriander
  • 2teaspoons ground cumin
  • 2teaspoons smoked paprika
  • 2ginger (grated)
  • 1tablespoon garam masala
  • 1teaspoon turmeric (ground)
  • 1/4 teaspoon cinnamon (ground)
  • 1/2 teaspoon cayenne pepper (ground)
  • 1/2 teaspoon black pepper (ground)
  • 1teaspoon salt
  • 400grams firm tofu (cubed)
  • 1can (425 grams)garbanzo beans/chickpeas (drained and rinsed)
  • 1bay leaf
  • 1cup coconut milk (canned, full-fat)
  • 1/2 large lemon (juiced)
  • 2tablespoons corn starch
  • rice (cooked, as required)

If you are in the mood for spicy vegan Indian food, tikka masala can be a great choice. Like other Indian dishes, chickpea tikka masala is saucy and flavorful. This slow cooker masala recipe is incredible. You only need to mix the ingredients in a slow cooker and let the heat do the rest of the work for 4 hours. 

Served next to steamed rice or naan, tikka masala is the next best perfect comfort food to gain popularity in your house. You can even get creative and customize the recipe with some diced potatoes and sliced carrots. Enjoy this vegan tikka masala with chopped cilantro on top.


Step 1

Before mixing the ingredients, you need to prepare the slow cooker by lightly covering the inside with just a bit of olive oil.

Step 2

Use a separate bowl to make a sauce using the mixture of finely chopped onions, two tablespoons of olive oil, garlic cloves, tomato sauce, coriander, cumin, paprika, ginger, garam masala, turmeric, cinnamon, and cayenne pepper. Add in black pepper and combine well.

Step 3

Cover the base of the slow cooker with tofu and garbanzo beans (chickpeas). Then add in the sauce in a way that the tofu and garbanzo beans are well-covered. Put the bay leaf on top and cook for four hours at a high temperature while covered.

Step 4

Once finished, combine the cornstarch and the coconut milk in a small bowl, and add it to the slow cooker and let it cook for another 20-30 minutes. It should be thick by then.

Step 5

The final touch is stirring in the lemon juice before serving. You can enjoy this vegan tikka masala with cooked rice or some naan.

Cooking Notes

You can garnish the dish with chopped cilantro on top.

You can store tikka masala in the fridge for up to 5 days using an airtight container. 

You can cook the rice or naan in the final 30 minutes after adding the coconut milk and cornstarch.

If you want to have more vegetables in your meal, you can add diced potato, cauliflower floret, or some sliced carrots. 


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