Step 1: Prepare the Vegetables

1. Chop the Vegetables:

Begin by chopping all the vegetables. Dice the potatoes, slice the carrots, and dice the red bell pepper. Cut the cauliflower into florets and set everything aside.

2. Sauté the Aromatics:

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 4-5 minutes, until it’s softened and translucent. Add the garlic and ginger, and sauté for another 1-2 minutes, until fragrant.

Step 2: Prepare the Slow Cooker

1. Add the Vegetables and Chickpeas:

Place the sautéed onion, garlic, and ginger mixture into the slow cooker. Add the diced potatoes, carrots, bell pepper, cauliflower, and chickpeas.

2. Add the Spices:

Sprinkle the garam masala, ground cumin, ground coriander, turmeric, paprika, cinnamon, and chili powder (if using) over the vegetables. Toss the vegetables and chickpeas to evenly coat them with the spices.

3. Pour in the Tomato Sauce and Diced Tomatoes:

Add the tomato sauce and diced tomatoes to the slow cooker. Stir to combine everything.

4. Add Coconut Milk:

Pour the coconut milk into the slow cooker. Stir gently to incorporate the coconut milk into the tomato mixture, creating a creamy sauce.

5. Season with Salt and Pepper:

Add salt and pepper to taste. You can start with about 1 teaspoon of salt and adjust later based on your preference.

Step 3: Cook the Tikka Masala

1. Slow Cook the Vegetables:

Cover the slow cooker and cook the tikka masala on low for 6 hours or high for 4 hours, until the vegetables are tender and the sauce is thick and flavorful.

2. Check for Doneness:

After the cooking time is complete, check the vegetables. The potatoes and cauliflower should be tender but not mushy, and the sauce should have thickened nicely.

Step 4: Add Final Touches

1. Stir in Frozen Peas:

If you’re using frozen peas, stir them into the tikka masala during the last 10 minutes of cooking. They’ll add a nice pop of color and sweetness to the dish.

2. Add Lemon Juice:

Just before serving, stir in 1 tablespoon of lemon juice to brighten up the flavors. This adds a nice tangy contrast to the richness of the coconut milk and spices.

3. Taste and Adjust Seasonings:

Taste the tikka masala and adjust the seasoning as needed. Add more salt, pepper, or a pinch of red pepper flakes if you like extra heat.

Step 5: Serve the Vegetarian Tikka Masala

1. Serve Over Rice:

Spoon the tikka masala over a bed of fluffy basmati rice for a complete meal. The rice helps absorb all the delicious sauce and balances the rich flavors.

2. Add Garnishes:

Garnish the tikka masala with freshly chopped cilantro for a burst of freshness. You can also add a dollop of yogurt or cucumber raita to cool things down if the spices are too intense.

3. Serve with Naan Bread:

Serve the dish alongside warm naan bread for dipping into the rich, creamy sauce. You can also add some mango chutney on the side for a sweet contrast.

Step 6: Enjoy Your Slow Cooker Vegetarian Tikka Masala

This creamy, flavorful tikka masala is best served hot, straight from the slow cooker. The sauce is rich and comforting, while the vegetables are tender and packed with the aromatic flavors of Indian spices. Enjoy every bite of this warming, satisfying dish!