Slow Cooker Chickpea Tikka Masala

Ingredients

• 2 tbsp Canola oil
• 2 Yellow onion, diced
• 6 cloves Garlic, minced
• 2 tbsp Fresh ginger, minced
• 1 tbsp Garam masala
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Ground turmeric
• 1 tsp Smoked paprika
• 3 tbsp Tomato paste
• 1 can Crushed tomatoes, no salt added
• 2 cans Chickpeas, canned no-salt-added, drained
• 2 Sweet potato, cubed
• 1 ½ cups Low-sodium vegetable broth
• 1 ¼ tsp Kosher salt
• ¾ cup Plain 2% Greek yogurt
• ½ cup Cilantro
• 2 cups Basmati rice

Method

1. In a skillet, cook the onions in the oil over medium-high for 8 minutes until browned at the edges. Add garlic and ginger for 1 minute.
2. Add all the ground spices and the tomato paste and fry 90 seconds until it darkens and smells toasted. Slow cookers never get hot enough to do this, which is why unbloomed slow-cooker curries taste dusty.
3. Scrape the skillet into the cooker with the crushed tomatoes, chickpeas, sweet potato, broth and salt.
4. Cook on low 6 hours or high 3.
5. Turn it off and stir in the yogurt — off the heat, or it splits. Cilantro on top, over basmati.

Notes

✨ The restaurant touch

The char is what tikka means. If you have five extra minutes, broil the chickpeas on a tray until spotted before they go in.

🧒 For the kids

There is no chile in this at all — it is warm rather than hot. Serve with naan for scooping.

🥡 Leftovers

Better on day two. Keeps 5 days, freezes 3 months without the yogurt.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.