Tasty Crockpot Cauliflower Tikka Masala

Finding a satisfying weeknight dinner that’s both healthy and packed with flavor can feel like an impossible task. Between work deadlines, school pickup, and everything else on your plate, the last thing you want is to spend hours stirring a pot on the stove while everyone asks “when will dinner be ready?” for the tenth time.

That’s where this crockpot cauliflower tikka masala comes to the rescue. It delivers all those warm, comforting spices you crave in traditional tikka masala, but with tender cauliflower instead of chicken and the convenience of your slow cooker doing all the work while you tackle your day.

What Kind of Cauliflower Should I Use?

Fresh cauliflower works best for this tikka masala since it holds its shape better during the long, slow cooking process. You can use either white or orange cauliflower – both taste great and the orange variety adds a nice color to the dish. If fresh isn’t available, frozen cauliflower florets will work too, just add them directly to the crockpot without thawing first. When prepping fresh cauliflower, cut it into bite-sized florets that are roughly the same size so they cook evenly. Don’t worry about making them perfect – rustic, chunky pieces actually work well in this hearty dish.

Options for Substitutions

This tikka masala is pretty forgiving when it comes to swaps – here’s what you can change up:

• Cauliflower: You can easily swap cauliflower for other sturdy vegetables like broccoli, sweet potatoes, or eggplant. Just keep the cooking time similar since these all hold up well in the slow cooker.
• Chickpeas: Any canned beans work here – try kidney beans, cannellini beans, or even cubed firm tofu if you want to switch things up. If using tofu, add it in the last 30 minutes of cooking.
• Tikka masala powder: Don’t have tikka masala spice blend? Make your own with 1 tablespoon garam masala, 1 teaspoon each of paprika and cumin, and ½ teaspoon each of coriander and turmeric.
• Coconut milk: Heavy cream or cashew cream work as substitutes, though you’ll lose some of that coconut flavor. Start with less and add more to taste since these are richer than coconut milk.
• Fresh ginger: You can use 1 teaspoon of ground ginger instead, or ginger paste if that’s what you have on hand.
• Spinach: Kale, chard, or even frozen spinach work fine here. If using frozen, thaw and drain it first, then add in the last 15 minutes.
• Cashews: Almonds, peanuts, or even sunflower seeds make good substitutes for that crunchy texture on top.

Watch Out for These Mistakes While Cooking

The biggest mistake with crockpot tikka masala is adding the coconut milk too early, which can cause it to curdle or separate during the long cooking process – stir it in during the last 30 minutes instead.

Another common error is cutting your cauliflower florets too small, as they’ll turn mushy after hours in the slow cooker, so aim for bite-sized pieces that are about 1-2 inches.

Don’t forget to drain your chickpeas well and give them a quick rinse, since the canning liquid can make your sauce too salty, and always add the spinach in the final 10 minutes so it wilts perfectly without becoming slimy.

For the best flavor, bloom your tikka masala powder by mixing it with the coconut oil first before adding it to the crockpot, which helps release those aromatic spices and prevents any raw, powdery taste.

What to Serve With Cauliflower Tikka Masala?

This hearty tikka masala is perfect served over fluffy basmati rice or jasmine rice, which soaks up all those amazing spiced flavors. I love pairing it with warm naan bread or chapati for scooping up the creamy sauce – you can even make a quick garlic naan by brushing store-bought naan with butter and garlic powder. A simple cucumber raita or plain Greek yogurt on the side helps cool things down if you like your curry on the milder side. For extra freshness, try adding a squeeze of lime juice right before serving and maybe some chopped cilantro on top.

Storage Instructions

Refrigerate: This tikka masala actually tastes even better the next day after all those spices have had time to meld together! Store it in the fridge in an airtight container for up to 5 days. The flavors just keep getting more delicious as it sits.

Freeze: You can absolutely freeze this curry for busy weeknight dinners. Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze it in single-serving portions so I can just grab what I need.

Warm Up: To enjoy your leftover tikka masala, just heat it gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also microwave it in 30-second intervals, stirring between each one. Add a splash of coconut milk or water if it seems too thick after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 30-38 g
• Fat: 38-46 g
• Carbohydrates: 135-150 g

Ingredients

For the curry:

• 21 oz cauliflower (about 600 grams)
• 1 can (14 oz) chickpeas, drained
• 1 medium onion (about 7 oz), diced or 2 to 3 tsp onion powder
• 4 garlic cloves, minced or 2 to 3 tsp dried garlic
• 1 tbsp fresh ginger, minced
• 3 tbsp tikka masala spice mix
• 2 cans (14 oz each) chopped tomatoes
• 1/2 cup canned coconut milk (shake can if separated)
• 1 tbsp maple syrup or other sweetener
• 1 tbsp coconut oil or coconut butter

To finish:

• 3.5 oz fresh spinach (about 100 grams)
• 4 tbsp chopped cashews or flaked almonds

Step 1: Prepare the Slow Cooker and Vegetables

• 21 oz cauliflower (about 600 grams)
• 1 can (14 oz) chickpeas, drained
• 1 medium onion (about 7 oz), diced or 2 to 3 tsp onion powder
• 4 garlic cloves, minced or 2 to 3 tsp dried garlic
• 1 tbsp fresh ginger, minced

Turn your slow cooker to high heat to preheat it while you prepare the other ingredients.

Dice the onion if using fresh, and mince the garlic and ginger.

Drain and rinse the chickpeas.

Cut the cauliflower into florets if not already done.

If you’re using dried versions of the onion or garlic, have them ready to add.

Step 2: Combine Ingredients in the Slow Cooker

• 3 tbsp tikka masala spice mix
• 2 cans (14 oz each) chopped tomatoes
• 1/2 cup canned coconut milk (shake can if separated)
• 1 tbsp maple syrup or other sweetener
• 1 tbsp coconut oil or coconut butter
• salt and black pepper to taste
• cauliflower, chickpeas, onion, garlic, and ginger from Step 1

Add the prepared cauliflower, chickpeas, onion, garlic, and ginger to the preheated slow cooker.

Pour in the two cans of chopped tomatoes and half a cup of shaken coconut milk.

Sprinkle in the tikka masala spice mix, then add the maple syrup and coconut oil.

Season with a little salt and black pepper.

Mix everything well so the spices and liquids coat the vegetables evenly.

I find that mixing thoroughly at this stage really helps the flavors to develop as it cooks.

Step 3: Slow Cook the Curry

• mixed curry mixture from Step 2

Cover and cook the curry in the slow cooker.

For high heat, cook for 3½ hours, for medium heat cook 5–6 hours, or for low heat allow 7–8 hours.

Halfway through, you can give everything a gentle stir if you’d like.

At the end of the cooking time, check that the cauliflower is fork-tender but still has some bite.

If it needs a little more time, continue cooking to your preferred texture.

Personally, I prefer the cauliflower to be just soft enough so it doesn’t fall apart.

Step 4: Add Spinach and Adjust Seasoning

• 3.5 oz fresh spinach (about 100 grams)
• additional maple syrup or sugar, as needed
• salt and black pepper to taste
• curry from Step 3

Once the cauliflower is ready, stir in the fresh spinach.

The heat from the curry will wilt the spinach quickly, so just fold it in until it’s just incorporated.

Taste the curry and adjust the seasoning with more salt or pepper if necessary.

Depending on the acidity of your tomatoes or the heat of your spice mix, add an extra teaspoon of maple syrup or sugar to balance the flavors, if needed.

For a flavor boost, I like to add a squeeze of fresh lemon juice right before serving.

Step 5: Serve and Garnish

• 4 tbsp chopped cashews or flaked almonds

Ladle the hot tikka masala curry into bowls.

Scatter chopped cashews or flaked almonds over each serving right before eating.

Serve the curry with freshly cooked rice and warm naan breads for a complete meal.

Tasty Crockpot Cauliflower Tikka Masala

Delicious Tasty Crockpot Cauliflower Tikka Masala recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 2 minutes mins

Cook Time 4 hours hrs 5 minutes mins

Total Time 6 hours hrs 7 minutes mins

Servings 4

Calories 1125 kcal

Ingredients

  

For the curry:

• 21 oz cauliflower (about 600 grams)
• 1 can (14 oz) chickpeas, drained
• 1 medium onion (about 7 oz), diced or 2 to 3 tsp onion powder
• 4 garlic cloves, minced or 2 to 3 tsp dried garlic
• 1 tbsp fresh ginger, minced
• 3 tbsp tikka masala spice mix
• 2 cans (14 oz each) chopped tomatoes
• 1/2 cup canned coconut milk (shake can if separated)
• 1 tbsp maple syrup or other sweetener
• 1 tbsp coconut oil or coconut butter

To finish:

• 3.5 oz fresh spinach (about 100 grams)
• 4 tbsp chopped cashews or flaked almonds

Instructions

 

• Turn your slow cooker to high heat to preheat it while you prepare the other ingredients. Dice the onion if using fresh, and mince the garlic and ginger. Drain and rinse the chickpeas. Cut the cauliflower into florets if not already done. If you're using dried versions of the onion or garlic, have them ready to add.
• Add the prepared cauliflower, chickpeas, onion, garlic, and ginger to the preheated slow cooker. Pour in the two cans of chopped tomatoes and half a cup of shaken coconut milk. Sprinkle in the tikka masala spice mix, then add the maple syrup and coconut oil. Season with a little salt and black pepper. Mix everything well so the spices and liquids coat the vegetables evenly. I find that mixing thoroughly at this stage really helps the flavors to develop as it cooks.
• Cover and cook the curry in the slow cooker. For high heat, cook for 3½ hours, for medium heat cook 5–6 hours, or for low heat allow 7–8 hours. Halfway through, you can give everything a gentle stir if you'd like. At the end of the cooking time, check that the cauliflower is fork-tender but still has some bite. If it needs a little more time, continue cooking to your preferred texture. Personally, I prefer the cauliflower to be just soft enough so it doesn't fall apart.
• Once the cauliflower is ready, stir in the fresh spinach. The heat from the curry will wilt the spinach quickly, so just fold it in until it's just incorporated. Taste the curry and adjust the seasoning with more salt or pepper if necessary. Depending on the acidity of your tomatoes or the heat of your spice mix, add an extra teaspoon of maple syrup or sugar to balance the flavors, if needed. For a flavor boost, I like to add a squeeze of fresh lemon juice right before serving.
• Ladle the hot tikka masala curry into bowls. Scatter chopped cashews or flaked almonds over each serving right before eating. Serve the curry with freshly cooked rice and warm naan breads for a complete meal.