Crock Pot Vegan Tikka Masala Recipe

Ingredients

• 14½ oz (435 ml) can tomato sauce
• 1 cup (250 ml) coconut yogurt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 12½ oz (370 g) extra firm tofu, cubed
• 2 cups finely chopped cauliflower
• 1 cup frozen peas, thawed
• 1/4 cup chopped fresh cilantro leaves

Instructions

In a 6-quart (6 L) slow cooker, combine tomato paste, coconut yogurt, and spices.

Mix well, then stir in cubed tofu.

Close the pot and cook on low-heat setting for 5 hours.

Open the crock pot. Stir in chopped cauliflower and thawed peas. Close the lid and cook for a further 1 hour.

Turn of the cooker and open the lid. Stir tofu mixture well before serving.

Garnish with chopped cilantro leaves. Serve hot.