Irresistible Slow Cooker Potato & Chickpea Tikka Masala

The aroma of spices wafts through the air, tickling your senses and promising an unforgettable culinary adventure. As you prepare to dive into the world of Slow Cooker Potato & Chickpea Tikka Masala, imagine tender potatoes and creamy chickpeas simmering in a fragrant sauce that’s bursting with flavor. a satisfying stew option.

This dish is perfect for cozy evenings when you want something comforting yet exotic. Picture yourself curled up after a long day, spooning this delightful curry over rice, feeling all your worries melt away with each delicious bite. perfect appetizer pairing

I remember the first time I made this dish; my friends couldn’t stop raving about it and even offered to take leftovers home!

Essential Ingredients

Here’s what you’ll need to make this delicious dish: delicious cheesy side dish.

• Potatoes: Choose firm potatoes like Yukon Gold or Russets for a creamy texture that holds up well during cooking.

• Canned Chickpeas: Opt for low-sodium canned chickpeas to control the saltiness and enhance the dish’s natural flavors. For more inspiration, check out this Chickpea Paprikash recipe recipe.

• Onion: A yellow onion works best here; its sweetness balances the spices beautifully.

• Garlic and Ginger: Fresh garlic and ginger add a vibrant kick; use them generously for maximum impact.

• Coconut Milk: Canned full-fat coconut milk gives the sauce its creamy richness; don’t skimp on this!

• Tikka Masala Spice Blend: You can find pre-made blends at the store or mix your own for personalized heat levels.

• Fresh Cilantro: Garnish with chopped cilantro for a burst of freshness; it elevates the entire dish!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Begin by peeling and chopping your potatoes into bite-sized chunks. Rinse the canned chickpeas under cold water and drain them well.

Sauté Onions, Garlic, and Ginger: In a skillet, heat some oil over medium heat. Add diced onion, sautéing until soft and translucent, then stir in minced garlic and ginger until fragrant.

Add Spices and Coconut Milk: Sprinkle in your tikka masala spice blend, stirring it around for about a minute to awaken those delightful aromas. Pour in the coconut milk, mixing until well combined.

Combine Everything in Slow Cooker: Transfer the sautéed mixture into your slow cooker. Add chopped potatoes and drained chickpeas, stirring everything together to coat evenly with that luscious sauce.

Set Your Slow Cooker**: Cover and cook on low for 6-8 hours or high for 3-4 hours. Let those flavors meld together until everything is tender.

Garnish and Serve**: Once cooked, give it a gentle stir before serving. Top with fresh cilantro right before dishing out to add color and flavor!

Now you are all set for one delectable meal that will have everyone asking for seconds—and maybe even thirds! Enjoy every flavorful spoonful of your Slow Cooker Potato & Chickpea Tikka Masala! refreshing side salad.

You Must Know

• Slow Cooker Potato & Chickpea Tikka Masala is a game-changer for busy weeknights
• The rich aromas of spices waft through the kitchen, and the creamy texture makes every bite feel indulgent
• Perfect for meal prep and freezes beautifully for later enjoyment!

Perfecting the Cooking Process

Start by sautéing onions and garlic before adding potatoes and chickpeas. Layer spices gradually to enhance their flavors, then let them mingle in the slow cooker for maximum deliciousness.

Add Your Touch

Feel free to swap out chickpeas for lentils or add spinach for extra nutrition. Experiment with spice levels by adjusting chili powder or adding coconut milk for creaminess.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stove or microwave, adding a splash of water if needed to revive the creamy texture.

Chef's Helpful Tips

• Use fresh spices for a more vibrant flavor that will elevate your dish significantly
• Always check your slow cooker settings; low and slow is key!
• Remember to taste as you go to adjust seasonings perfectly

The first time I made Slow Cooker Potato & Chickpea Tikka Masala, my friends raved about it so much that I made it three times that month! For more inspiration, check out this Creamy Pumpkin Alfredo recipe.

FAQ

Can I use frozen potatoes in this recipe?

Yes, but thaw them first to ensure even cooking throughout the dish.

How do I thicken my Tikka Masala?

Add a cornstarch slurry or pureed chickpeas to achieve a thicker consistency.

What goes well with Potato & Chickpea Tikka Masala?

Serve it over fluffy basmati rice or with warm naan bread for a complete meal experience.

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Slow Cooker Potato & Chickpea Tikka Masala

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• Author: Luna Martinez
• Total Time: 0 hours
• Yield: Serves 4

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Description

Indulge in the aromatic flavors of this Slow Cooker Potato & Chickpea Tikka Masala, where tender potatoes and creamy chickpeas simmer in a rich, spiced coconut sauce. Perfect for busy weeknights or cozy dinners, this dish delivers comfort and exotic flair all in one bowl. Serve it over fluffy rice or with warm naan for a delightful meal that everyone will love.

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Ingredients

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• 2 cups Yukon Gold potatoes, diced
• 1 can (15 oz) low-sodium chickpeas, drained and rinsed
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 can (14 oz) full-fat coconut milk
• 2 tbsp tikka masala spice blend
• ¼ cup fresh cilantro, chopped (for garnish)
• 2 tbsp olive oil (for sautéing)

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Instructions

1. Prep Your Ingredients: Peel and chop the potatoes into bite-sized pieces. Drain and rinse the chickpeas under cold water.
2. Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add diced onion and sauté until soft. Stir in minced garlic and ginger until fragrant.
3. Add Spices: Sprinkle in the tikka masala spice blend and cook for one minute. Pour in the coconut milk, stirring until combined.
4. Combine in Slow Cooker: Transfer the sautéed mixture to your slow cooker. Add chopped potatoes and drained chickpeas; mix well to coat.
5. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until everything is tender.
6. Serve: Gently stir before serving and garnish with fresh cilantro.

• Prep Time: 15 minutes
• Cook Time: 6–8 hours
• Category: Main
• Method: Slow Cooking
• Cuisine: Indian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 360
• Sugar: 5g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 13g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 10g
• Protein: 10g
• Cholesterol: 0mg