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    Home » Garden To Table

    Vegetable Tikka Masala (Slow Cooker)

    Published: Oct 18, 2020 · 15 Comments

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This slow cooker creamy vegetable tikka masala is made with caramelized onions, hot peppers, tomato sauce, and cream (or coconut cream).

    vegetable tikka masala in bowls with rice

    When life gets a little stressful, I (almost without fail) begin craving Indian food. I also start buying orchids and other houseplants, but that’s probably beside the point.

    At any rate, I’ve been craving Indian take-out constantly.

    Unfortunately, the closest Indian restaurant is an hour away in Lexington, Kentucky, so I can’t get take-out as often as I’d like.

    Good for the wallet; sad for the soul.

    If you happen to be in Lexington and want Indian food, make sure to check out Tandoor (our current favorite).

    However, since my goal for the year is to adapt and adjust, I decided to make my own restaurant-style Indian food at home.

    As much as I enjoy vegetable korma, Navratan korma and palak paneer, what I really wanted was vegetable tikka masala.

    This vegetable tikka masala is a delicious meal that’s easy to prepare in a slow cooker and will satisfy your craving for Indian take-out.

    This recipe is not an authentic Indian recipe. Instead, it’s an Indian-inspired meal made with ingredients that are easy to find in my area.

    Want more Indian-inspired recipes? Try these: spiced tomato soup, mango kefir lassi, fish tikka masala with sardines, masala omelette, red lentil dal and Instant Pot red lentil dal.

    What is Vegetable Tikka Masala?

    Vegetable tikka masala is a vegetarian version of chicken tikka masala, a creamy dish made with spiced chicken, tomato sauce, and cream.

    This vegetarian version skips the meat and swaps mixed vegetables.

    Do I Need Special Spices?

    For this recipe, you’ll need garam masala, an Indian spice mixture.

    Garam masala should be easy to find in your local grocery stores, depending on where you shop. They carry it at both Whole Foods and Kroger, but I haven’t found it at Walmart yet.

    You can also buy garam masala online.

    What Type of Vegetables Should I Use?

    I treat this as a “clean out the fridge” kind of meal. In other words, it’s a perfect way to use whatever veggies you’ve got on hand.

    It’s especially delicious made with cold-weather veggies such as broccoli, cauliflower, and brussels sprouts.

    This is also a perfect recipe in which to use a frozen bag of mixed vegetables.

    Is The Sauce Mild or Spicy?

    It’s either. Make it as mild or hot as you prefer.

    Check the recipe card notes for tips on how to adjust the heat level.

    Can I Use a Different Type of Hot Pepper?

    Absolutely!

    This recipe uses serrano peppers, a slightly spicy pepper that should be relatively easy to find in the produce section. They’re also one of my favorite hot peppers to grow in the garden!

    However, feel free to swap the serrano for your favorite hot peppers, or whichever hot peppers you have on hand. Keep in mind that the heat level of your peppers will affect the heat level of the finished meal.

    Can I Use Milk Instead of Cream?

    You sure can!

    In fact, I often do.

    If you use cream, you’ll get a rich, restaurant-style vegetable tikka masala. If you use milk, it will still be delicious, just slightly less creamy.

    Check the recipe card notes for tips on swapping milk for cream.

    Can I Use a Pressure Cooker Instead?

    I haven’t had great success making this recipe in a pressure cooker.

    The sauce is too thick and usually triggers a burn warning in my Instant Pot.

    Slow Cooker vs. Multi-Cooker

    This recipe requires a few stovetop steps before being added to the slow cooker.

    I know it’s annoying, but the meal will taste about a thousand times better than if you skip those steps.

    If you own a multi-cooker with a slow cooker setting, it will make preparing this meal a little easier because you can cook the entire meal in the same pot using the sauté feature.

    How to Make Slow Cooker Vegetable Tikka Masala

    Start by caramelizing an onion.

    If you’re using an Instant Pot or another multi-cooker, do it in the pot. If you’re using a traditional slow cooker, you’ll need to use the stove top for this part.

    How to Make the Sauce

    Start by melting butter or ghee and then adding diced onions. Cook for about five minutes or until the onions soften.

    Soften Onions in Butter

    Next, add the diced peppers and salt. Continue to cook over low heat for about 20 minutes, or until the onions begin to caramelize.

    Stir in the garam masala, paprika, and cayenne.

    Add Peppers + Caramelize
    Add Peppers + Caramelize
    Add Spices
    Add Spices

    Optionally, use an immersion blender or a traditional stand blender to blend the onions and peppers together with tomato sauce and garlic.

    If you skip this step, your sauce won’t be as smooth, but it will still be delicious.

    Add Tomato Sauce + Blend
    Add Tomato Sauce + Blend

    Slow Cook The Sauce

    Stir your mixed vegetables into the sauce and cook for 4 to 6 hours on high or 8 to 10 hours on low.

    Add Vegetables
    Add Vegetables
    Stir Vegetables Into Sauce
    Stir Vegetables Into Sauce

    Before serving, stir in the cream and adjust the seasoning.

    Cook Until Veggies Are Tender
    Cook Until Veggies Are Tender

    Serve your veggie masala along with Instant Pot jasmine rice, Instant Pot basmati rice or microwave basmati rice, or use cauliflower rice for a low-carb option!

    vegetable tikka masala in bowls with rice
    vegetable tikka masala in bowls with rice
    Print Recipe Save Recipe Saved!
    5 from 9 votes

    Vegetable Tikka Masala

    This slow cooker creamy vegetable tikka masala is made with caramelized onions, hot peppers, tomato sauce, and cream (or coconut cream).
    Author: Sarah Trenalone
    Prep Time5 mins
    Cook Time4 hrs 55 mins
    Total Time5 hrs
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Servings: 6 people
    Calories: 448kcal
    Freezer Friendly?
    No
    Will It Keep?
    3-4 Days
    Prevent your screen from going dark

    Equipment

    • Instant Pot (I use this one)

    Ingredients

    • 4 tablespoons butter or ghee
    • 1 onion, diced
    • 1 serrano pepper, diced Or more, see Recipe Notes for heat levels
    • 1 teaspoon sea salt
    • 2 teaspoons garam masala
    • 1 teaspoon paprika or smoked paprika
    • ¼ teaspoon ground cayenne (optional) Or more, see Recipe Notes for heat levels
    • 28 ounces tomato sauce (marinara) Or use diced tomatoes
    • 5 garlic cloves
    • 3 cups chopped mixed vegetables, fresh or frozen (~16-20oz) See Recipe Notes for vegetable tips
    • 2 cups heavy cream or 14oz can coconut cream See Recipe Notes to swap milk
    • To serve: basmati or jasmine rice and/or naan (Serve with cauliflower rice for a low carb option.)

    Instructions

    On the stovetop (or using the sauté feature in a multi-cooker):

    • Melt the butter or ghee in a large pan over medium-low heat. Add the diced onion and cook until it softens, about five minutes.
      Add the diced peppers and salt, and continue cooking for about 20 minutes, or until the onions begin to caramelize. If the onions begin to stick to the pan while cooking, simply add a few drops of water and stir.
      Stir in the garam masala, paprika and cayenne.
      Add Peppers + Caramelize

    Blender (Optional Step):

    • Blender Basin: Add the onion and pepper mixture to a blender basin. Add the tomato sauce and the garlic. Blend until smooth, and then pour into the slow cooker.
      Immersion Blender: If using a multi-cooker, it might be easier to use an immersion blender in the pot. (It may be easiest if you tilt the pot to the side slightly to help make the sauce thicker in one area while blending.)
      Add Tomato Sauce + Blend

    Slow Cooker:

    • Add the vegetables and stir the sauce and veggies together.
      Cover the slow cooker and cook for 4 to 6 hours on high or 8 to 10 hours on low.
      Add Vegetables
    • A few minutes before serving, stir in the cream. Cover the slow cooker and cook until the sauce is warm again.
      Taste the curry. If desired, add more cayenne (for additional heat).
      Serve along with rice (or cauliflower rice). Leftovers can be refrigerated and used within three days.
      Cook Until Veggies Are Tender

    Notes

    Heat Level Adjustments:
    • Mild: Remove the seeds and membrane from the serrano pepper.
    • Medium-Hot: Leave the pepper seeds + membrane; add more peppers if desired.
    • Extra-Hot: Swap the serrano for a hotter type of pepper.
    • If it’s not spicy enough: Taste the sauce after adding the cream.  To make it hotter, add extra cayenne to taste, and simmer another five minutes.
    • If it’s too spicy: Add extra cream.
    Vegetable Options: 
    • This recipe works well with vegetables such as cauliflower, broccoli, brussels sprouts, potatoes, and bell peppers. 
    • Frozen mixed medley vegetable bags work well here.
    Use Equal Parts Milk Instead of Cream:  Mix ¼ cup cold milk with 1 tsp corn starch until there are no lumps.  Pour the mixture into the sauce, and then add the remaining milk to the curry. 
    No Pre-Cooking Variation:  If you’re short on time, you can also skip the onion caramelization and put all the ingredients (except the cream) in the slow cooker.  This version of the recipe will have a less intense flavor, but is still tasty.
     
     

    Nutrition

    Calories: 448kcal (22%) | Carbohydrates: 25g (8%) | Protein: 7g (14%) | Fat: 38g (58%) | Saturated Fat: 23g (144%) | Cholesterol: 129mg (43%) | Sodium: 1222mg (53%) | Potassium: 736mg (21%) | Fiber: 7g (29%) | Sugar: 7g (8%) | Vitamin A: 6826IU (137%) | Vitamin C: 22mg (27%) | Calcium: 102mg (10%) | Iron: 2mg (11%)
    Tried this recipe?Leave a comment and rating below!
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Dawn

      February 27, 2017 at 8:21 am

      5 stars
      I love garam masala – such a warm, flavourful spice blend! And this recipe? Looks like the perfect thing to eat on a cold day. I bet that sauce is SO good! Lots of rice needed to soak it all up…and maybe some naan. Gee…hungry now. Good idea with the slow cooker too. Set it and way to go 🙂

      Reply
      • champagne-tastes

        February 27, 2017 at 8:22 am

        I’m hungry again looking at it lol.. my fav!!

        Reply
    2. Meg | Meg is Well

      February 27, 2017 at 11:13 am

      5 stars
      I’ve never made curry in a slow cooker either but now that I think about it-it makes sense. Curries that cook longer have better flavor so why not put it in the slow cooker? I didn’t know that turmeric burns more easily than other spices though! I love cauliflower in masala too! So yummy!

      Reply
      • champagne-tastes

        February 27, 2017 at 5:18 pm

        Right!! And I think restaurant curry tastes better a lot of times because it’s been simmering all day!

        Reply
    3. Beth

      February 27, 2017 at 12:50 pm

      5 stars
      I love cooking curries in my slow cooker! It gives the spices some time to bloom!

      Reply
      • champagne-tastes

        February 27, 2017 at 5:20 pm

        5 stars
        It definitely makes the spices more amazing!!

        Reply
    4. [email protected]

      February 27, 2017 at 1:45 pm

      5 stars
      Cooking curry in a slow cooker adds such a depth of flavour. This looks delicious.

      Reply
      • champagne-tastes

        February 27, 2017 at 5:17 pm

        Thanks! It really is so much better this way!!

        Reply
    5. Amber

      May 28, 2018 at 10:05 am

      I love this idea! Can you use a crockpot instead of slow cooker and if so, is there any need to add liquid during the cooking process? Thank you for sharing! I should also mention I am using fresh vegetables if that makes a difference ..

      Reply
      • champagne-tastes

        May 28, 2018 at 9:49 pm

        You sure can! Crock pot is just a brand of slow cooker- you can follow the directions exactly 🙂 And nope! It works just as well with fresh or frozen! Enjoy!!

        Reply
    6. Skye Johnson

      December 16, 2020 at 10:55 pm

      Can you put the vegetables in frozen?

      Reply
      • Sarah Trenalone

        December 17, 2020 at 7:48 am

        You sure can! (And I do)

        Reply
    7. Marty

      June 12, 2022 at 10:42 am

      what about protein? What would you suggest? Tofu or anything?

      Reply
      • Alisha Trenalone

        June 12, 2022 at 6:38 pm

        We like to add chopped cashews for some protein. Tofu would probably work really well too!

        -Alisha at Champagne Tastes

        Reply
    8. Rehoboth

      November 19, 2022 at 8:12 am

      5 stars
      Wonderful work!

      Reply

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