Set It and Forget It: My Lazy-Day Crockpot Vegan Chickpea Tikka Masala
Crockpot Chickpea Tikka Masala is what happens when your favorite takeout craving meets a no-effort dinner plan. Just toss everything into the slow cooker, without any blending or sautéing, and let it simmer into a rich, spiced, coconut-tomato curry while you do literally anything else. By the time dinner rolls around, you’ve got a creamy, flavor-packed chickpea masala ready to scoop over rice or mop up with naan.
Disclosure: This post may contain affiliate links. This means I get a small commission if you decide to make a purchase through my links at no extra cost to you.
This chickpea tikka masala recipe is in heavy rotation at my place. It takes maybe five minutes to get everything into the slow cooker, and then I can just forget about it until dinner. No hovering, no extra pans to wash, and no need to babysit the stove.
The chickpeas soak up all that tomato-coconut goodness, and the spices mellow out into something bold but cozy. I love serving crockpot chickpea tikka masala with rice and tearing up a piece of naan to swipe through the sauce. It’s one of those meals that feels like you put in way more effort than you actually did.
Pro Tip: Add the coconut milk toward the end of cooking if you want a slightly richer, creamier sauce. Just stir it in during the last 20–30 minutes to keep the flavor fresh and vibrant.
Serving Suggestions
Scoop crockpot chickpea tikka masala over fluffy basmati rice and pair it with plain or garlic naan or roti to soak up all that sauce. A spoonful of vegan yogurt or a drizzle of lemon juice adds brightness. For a little extra texture, top with sliced red onion and chopped cilantro.
More Crockpot Recipes
- This Crockpot Thai Peanut Stew is the dump-and-go dinner you didn’t know you needed. Chickpeas, sweet potatoes, and kale slow cook in a rich, creamy peanut sauce that’s somehow cozy and fresh at the same time. Serve it with rice or naan, and let the slow cooker do all the heavy lifting.
- If sticky, saucy chicken is your thing, don’t miss this one. These crockpot honey garlic chicken thighs are sweet, savory, and slow-cooked until perfectly tender. It’s one of those no-effort dinners that still feels like a win.
- Making Indian food at home doesn’t have to mean extra effort. This Crockpot Butter Chicken is rich, creamy, and designed for busy nights. It’s a slow cooker dinner that brings bold flavor with minimal prep.
If you tried this Crockpot Chickpea Tikka Masala, let me know how you served it – with rice, naan, or even just by the spoonful. And if you’re saving easy Indian-inspired crockpot recipes, this one deserves a top spot on your board.
Equipment
Ingredients
- 2 cans chickpeas (15 oz each) drained and rinsed
- 1 can diced tomatoes (14.5 oz)
- 1 can full-fat coconut milk (13.5 oz)
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- ½ teaspoon salt adjust to taste
- ¼ teaspoon cayenne optional, for heat
- Juice of half a lemon and fresh cilantro for garnish
Instructions
- Add chickpeas, tomatoes, coconut milk, onion, garlic, garam masala, cumin, paprika, turmeric, salt, and cayenne to the crockpot. Mix to combine.
- Cover and cook on high for 3-4 hours or low for 6-7 hours. Stir in lemon juice just before serving and garnish with cilantro.
Notes
- Want it creamier? Add 1–2 tablespoons of tomato paste or an extra splash of coconut milk after cooking.
- Leftovers keep well in the fridge for 3-4 days and freeze beautifully.
- Pairs perfectly with basmati rice or naan for a full meal.
