There’s nothing like a slow-cooker meal when it comes to easy meal prep: one-pot, set-it-and-forget-it! Tikka Masala Potatoes with Cashew Cream is a hearty, warming meal that vegans, vegetarians, flexitarians and omnivores alike will rave about.
This dish doesn’t sacrifice flavor or nutrition for convenience – it checks all your boxes!
Packed with plant-based protein from chickpeas and peas, vitamins and minerals from tomatoes and peppers, and antioxidants from the many spices, it’s satisfying and delicious meal will hit the spot.
It’s not only nutritious, but delicious, too. Because of the cashew cream, it simultaneously feels rich and indulgent.
This dish is ideal for a large gathering or meal prep for the week, as it fills up the entire crockpot and goes a long way when paired with rice.
If you’re transitioning to a vegan lifestyle, one great strategy is to cook meals from culture that don’t center animal products as much as Western diets tend to. Indian food is often already vegetarian, so creating a vegan version often requires little modification.
Without further ado, let’s take a closer look at how to prepare these acclaimed Tikka Masala Potatoes:
- Gather all your ingredients.
2. Measure out your spices.
3. Chop your potatoes, onions, peppers, garlic and ginger and toss them in the slow cooker. Add your chickpeas, frozen peas, tomato puree, and diced tomatoes.
4. It will look very tomato-based at this point, but the cashew cream you’re about to make will transform it into a creamy and indulgent dish!
To make the cashew cream, simply pour boiling water on the cashews and leave them to soak for about 20 minutes. Drain the cashews and put in the blender with 1.5 cups of fresh water. Blend on high speed until creamy and smooth. It should look like this:
5. After your ingredients cook for 4 hours on high, add in the cashew cream and the lemon juice to create this flavorful, nutritious plant-based Indian comfort food. There you have it – Tikka Masala Potatoes with Chickpeas and Cashew Cream!
Easy One Pot Tikka Masala Potatoes with Cashew Cream
Ingredients
For the Spice Blend
- 2 Tbsp garam masala
- 2 Tbsp paprika
- 2 tsp coriander
- 4 tsp ground cumin
- 3 tsp sea salt or 2 tsp table salt
- 2 tsp sugar
- 2 tsp ground turmeric
For the Tikka Masala
- 4 Tbsp coconut or vegetable oil (optional, if sautéing )
- 4 yellow onions
- 6 cloves garlic minced
- 2 Tbsp ginger, grated
- 6 cups white or yellow potatoes diced, organic if possible (potatoes are on the Dirty Dozen list)
- 4 cups tomato purée (also called strained crushed tomatoes)
- 3 15 oz cans chickpeas drained and rinsed
- 2 14 oz cans fire-roasted tomatoes
- 3 cups frozen peas
- 2 red, yellow or orange bell peppers diced
- 1 1/2 cups raw cashews, soaked and rinsed or sub 15 oz coconut milk
- 2 Tbsp lemon juice, freshly squeezed (about 1 lemon)
Instructions
- Mix all the spices together in a small bowl. Add the spice blend and all ingredients to the slow cooker. Mix until ingredients are evenly distributed, then set the slow cooker to cook on High for 4 hours.
- While the tikka masala is slow cooking, place cashews in a bowl of hot water and soak for at least one hour. Place the cashews in a high speed blender with 1.5 cups water and blend until smooth and creamy.
- Once the slow cooker is done, add the cashew cream and lemon juice and stir until well combined. If needed, add salt to taste.
- Serve immediately with rice of choice or naan. Store in the refrigerator and eat within 4 days, or freeze up to 4 months.
