SLOW COOKER CHICKPEA TIKKA MASALA WITH CAULIFLOWER
Indian takeout at home that tastes just as good as your favorite restaurant! Made right in the slow cooker for an easy, delicious meal.
Provided by Kristen McCaffrey
Categories Dinner
Time 4h10m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the olive oil over medium high heat. Add the onion and cook for 6-8 minutes until beginning to brown. Add the garlic and ginger. Cook for 1 minute. Add the tomato paste, garam masala, paprika, salt, and cayenne pepper. Stir and cook 1-2 minutes until very fragrant.
- Add to the slow cooker along with the chickpeas and diced tomatoes. Cook on high for 4 hours or low for 8 hours. Thirty minutes before it's done, add the cauliflower and coconut milk. Let finish cooking with the lid open to reduce the sauce.
Nutrition Facts : ServingSize 1.25 cups, Calories 273 cal, Carbohydrate 40 g, Fat 8 g, Protein 11 g, Fiber 4 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 1511 mg, Sugar 6 g
FIVE-INGREDIENT SLOW-COOKER CHICKPEA TIKKA MASALA
A handful of well-chosen ingredients come together for a soulful stew that tastes like more than the sum of its parts. After slowly simmering for hours, some real magic happens: The onions sort of melt away, and the chickpeas become creamy and fully seasoned throughout. A heavy splash of light coconut milk at the end smooths and rounds out the flavors. Be sure to stir it in after turning the cooker off; if it boils, it is likely to curdle. Serve with cauliflower rice to soak up all the saucy goodness.
Categories Dinner
Time 8h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In 4- to 6-quart slow cooker, combine chickpeas, tomatoes, onion, garam masala, black pepper, and salt. Cover pot and cook on Low for 7 to 8 hours.
- Turn off slow cooker and wait for chickpeas and vegetables to stop boiling. Stir in coconut milk. Garnish with cilantro (if using).
- Serving size: 1¼ cups
Nutrition Facts : Calories 45 kcal
SLOW COOKER CHICKEN TIKKA MASALA RECIPE BY TASTY
Here's what you need: chicken, flour, salt, garam masala, turmeric, paprika, onion, garlic, green chiles, tomato, tomato puree, plain yogurt, rice, coriander
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the chicken pieces in the slow cooker and coat well with the flour and salt.
- Throw in the garam masala, turmeric, paprika, onions, garlic, chillies, chopped tomatoes and tomato puree and mix together.
- Slow cook on high for 3 hours.
- After 3 hours, stir in the plain yogurt. Serve with rice and top with chopped coriander.
- Enjoy!
Nutrition Facts : Calories 226 calories, Carbohydrate 16 grams, Fat 4 grams, Fiber 3 grams, Protein 30 grams, Sugar 7 grams
EASY SLOW COOKER CHICKEN TIKKA MASALA
This is a very quick, easy, and tasty version of the national dish of the UK! Try it once and you'll make it time and again. Serve over basmati rice.
Provided by MeanDean
Categories World Cuisine Recipes Asian Indian
Time 6h15m
Yield 4
Number Of Ingredients 16
Steps:
- Stir chicken, tomato sauce, yogurt, jalapeno pepper, ginger, cumin, garam masala, black pepper, paprika, garlic, cinnamon, coriander, and salt together in a slow cooker.
- Cook on Low for 6 to 8 hours. Stir cream, cilantro, and lemon juice into chicken mixture during the last 30 minutes of cooking.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 10.4 g, Cholesterol 182.1 mg, Fat 27.9 g, Fiber 2.1 g, Protein 40.7 g, SaturatedFat 15.6 g, Sodium 760.5 mg, Sugar 4.9 g
CHICKPEA TIKKA MASALA
Chickpea Tikka Masala is made with homemade Recipe #534840, spinach, mushrooms and carrots and finished with coconut milk for a rich, slightly spicy vegan lunch!
Provided by YummySmellsca
Categories Curries
Time 40m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat coconut oil in a large pot over medium-high heat.
- Add the mushrooms and carrots and cook, stirring occasionally, until the vegetables soften - about 8 minutes.
- Add the spinach, turmeric, ginger, pepper and salt. Cook 1 minute.
- Add chickpeas and Tikka Masala Sauce. Bring to a simmer and cook 5 minutes.
- Stir in coconut milk and warm through. Serve immediately.
Nutrition Facts : Calories 230.9, Fat 8.6, SaturatedFat 6.3, Sodium 542.1, Carbohydrate 32.8, Fiber 7, Sugar 2, Protein 8.3
VEGAN CHICKPEA TIKKA MASALA
A lightly spiced and deliciously creamy curry. It's filled with chickpeas and roasted squash but feel free the change up the veggies or beans for whatever you have on hand.
Provided by Izy Hossack
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F Peel and de-seed the squash. Cut into 2-inch chunks and toss with 1 tbsp of the olive oil on a baking tray. Roast for 30 minutes until starting to brown around the edges. Set aside to cool.
- Heat the remaining oil in a large, deep skillet over a medium heat. Add the onion and cook until translucent - about 5 minutes. Add the garlic and ginger and stir for 1 minute. Add in the tomatoes, spices, salt, tomato paste, red pepper flakes and 1 cup of water. Bring to a boil and turn down to simmer. Leave to cook until most of the water has evaporated.
- Pour the contents of the skillet into a blender and add the remaining 1 cup of water. Blend until smooth then pour back into the pan.
- Add the coconut milk, chickpeas and roasted squash. Simmer until slightly reduced and thickened. Serve hot with rice.
Nutrition Facts : Calories 580.9, Fat 33.4, SaturatedFat 20.5, Sodium 976.1, Carbohydrate 69.3, Fiber 12.6, Sugar 10.2, Protein 11.7
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