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.

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Servings: 12

Ingredients Method

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)

Method

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.