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Close-up of a bowl of Potato and Chickpea Tikka Masala topped with fresh cilantro and served with warm naan bread on the side.
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Potato and Chickpea Tikka Masala
Prep Time
10 mins
Cook Time
4 hrs
 
Course: Main Course
Servings: 8
Calories: 333 kcal
Ingredients
  • 1 lb. hash browns frozen, cubes
  • 19 oz. chickpeas drained
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 Tbsp. fresh ginger minced
  • 28 oz. crushed tomatoes
  • 14 oz. fire roasted diced tomatoes
  • 14 oz. coconut milk
  • 1 cup peas frozen
  • 1 yellow bell pepper diced
  • 1 jalapeño pepper seeded and finely diced
  • 1 Tbsp. garam masala
  • 2 tsp. paprika
  • 2 tsp. cumin
  • 1 tsp. salt
  • 1 tsp. coriander
  • 1 tsp. turmeric
  • 1 tsp. sugar
Day of Cooking:
  • 1 Tbsp. lemon juice
Instructions
Assembly instructions:
  1. Put all ingredients except lemon juice in a large, resealable freezer bag.
  2. Remove excess air, seal and freeze.
Cooking instructions:
  1. Thaw.
  2. Empty bag contents into slow cooker.
  3. Cook on high for 4 hours.
  4. Add 1 Tbsp. lemon juice at the end of cooking.
  5. Serve with rice or naan.
  6. Sprinkle with fresh cilantro if desired.