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Easy One Pot Tikka Masala Potatoes with Cashew Cream

Easy One Pot Tikka Masala Potatoes with Cashew Cream

This vegan twist on a classic Indian dish makes for the perfect healthy comfort food. Potatoes, chickpeas, peas, bell peppers come together in a creamy sauce of fire-roasted tomatoes and cashew cream. An easy, one-pot meal that is sure to be a staple for years to come.
Servings 12

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.