Name: Chickpea Tikka Masala
Cuisine: Indian
Ingredients: 2 tbsp avocado oil; 1 onion, chopped; 2 cloves garlic, minced; 2 tsp garam masala; 1 tsp turmeric; 1 tsp cumin; 1 tsp chili powder; 1 tsp sea salt; 1 tsp ginger, minced; 1 (15 oz) can full fat coconut milk; 1 (15 oz) can tomato sauce; 1 (12 oz) package frozen riced cauliflower; 1 (15 oz) can chickpeas; Optional: 1 lb chicken breast, cut into cubes

This slow cooker Indian creamy cauliflower rice and chickpea stew is great for families who are feeding vegetarian/vegans and meat eaters at the same meal. We usually cook the stew first (either in the crockpot or on the stove) and grill chicken in a separate pan, which can then be incorporated into the stew for those who prefer the meat addition.

2 tbsp avocado oil

1 onion, chopped

2 cloves garlic, minced

2 tsp garam masala

1 tsp turmeric

1 tsp cumin

1 tsp chili powder

1 tsp sea salt

1 tsp ginger, minced

1 (15 oz) can full fat coconut milk

1 (15 oz) can tomato sauce

1 (12 oz) package frozen riced cauliflower

1 (15 oz) can chickpeas

Optional: 1 lb chicken breast, cut into cubes

Add oil to a large skillet and saute onion until caramelized. Add garlic until soft and fragrant, about 5 minutes.

Transfer onion and garlic mixture into your slow cooker. Add in the rest of the ingredients. Cover and cook on high for 3 hours or low for 6 hours.

We highly suggest serving over quinoa to let it soak up all the rich flavors! Enjoy!

CategoryChicken, Dairy-free/Soy-free, Entrées, Gluten-Free, Meals for the Mixed Vegetarian/Omnivore Family, Vegan, VegetarianCuisineIndian

Ingredients