Slow Cooker Vegan Tikka Masala

This is adapted from the recipe of one of the dishes that Chef Wyatt Lash of the Commoner demonstrated when he stopped by Pittsburgh Today Live.  It has a surprising delightful ingredient, lime, which gives the dish a citrusy refreshing taste that I like. I decreased the amount of coconut milk and skipped the usually used ingredient in this dish, garam masala. Relax guys I added some of the components of this spice blend to this adapted recipe namely, cinnamon, turmeric, and coriander which were not in the original recipe.

This got two thumbs up from my vegan yoga teacher, Sally.  I love this so much I had this for breakfast with quinoa. So good.

Slow Cooker Vegan Tikka Masala

Adapted from this recipe

• 1 tbsp coconut oil

• 1 large onion, sliced

• 3 cloves garlic, minced

• 1-inch piece of ginger, peeled and grated

• 1/2 Tsp ground cumin

• 1/4 Tsp ground cardamon

• 1/4 tsp ground coriander

• 1/4 tsp cinnamon powder

• 1/8 tsp turmeric 

• 1 tbsp curry powder

• 2 dry red chili peppers, crushed or 1/4 tsp red pepper flakes

• 1 tbsp coconut palm brown sugar

• 1 Zest Lime, Plus Juice

• 2 sweet potatoes peeled and cut into 1-inch cube

• 2 cups baby carrots

• 1 -14.5 oz can chickpeas, rinsed and drained

• 1/4 cup coconut milk or non dairy milk

• 1 tbsp cornstarch in 1/4 cup water

• 1-12 oz can diced tomatoes

• 1 tbsp Sriracha

• 1 cup vegetable stock

• 1/2 tsp salt or to taste

• 2 cups spinach, (optional)

• 2 tbsp green onions for garnish  

1. In a skillet or in the slow cooker with saute mode, add  the coconut oil and heat at medium heat.  Add and sweat all onions, garlic, and ginger with dry spices. 
2. Add the rest of ingredients to the sauted mixture except spinach if using and green onions in the slow cooker bowl. 
3. Cook on high for 3 hours or at low for 6 hours.  I cooked mine in an Aroma Brand rice cooker/slow cooker for 2 hours at slow cooker setting.  
4.  Add the spinach if using at the last half hour of slow cooking. Garnish with green onions.