Another meatless Lenten Friday here, and I’m really excited to share this super easy, super flavorful vegan meal with you all!
This slow cooker meal is pretty much a dump-and-go.
You can make this ahead by prepping all the ingredients in a gallon zipper bag and freezing. It also reheats really well, so making a day or two ahead also works well.
Either way, you end up with a flavorful meal when it’s done. Serve with rice or naan to soak up some of that delicious sauce!
This was Julie’s favorite meatless meal of the whole series – she had thirds the first night we made this, and then ate leftovers for lunch the next two days!
Chickpea Tikka Masala
2 14 oz. cans fire roasted diced tomatoes
3 cans chickpeas, drained and rinsed
1 cup vegetable broth
1 cup peas
1 onion, diced
1 red bell pepper, diced
4 garlic cloves, minced
2 Tbsp. tomato paste
2 Tbsp. garam masala
1 Tbsp. minced garlic
2 tsp. olive oil
Pepper, to taste
4 cups cauliflower florets
1 can coconut milk
In a slow cooker, stir together everything but the cauliflower and coconut milk. Cover and cook on low for 7-8 hours.
A half hour before serving, stir in the cauliflower and coconut milk. Continue cooking, uncovered, for the remaining 30 minutes.