Potato & Chickpea Tikka Masala Recipe

I created a potato and chickpea tikka masala that combines potatoes, chickpeas, green peas and bell peppers in a tomato and spice sauce enriched with blended cashews, and I included it in my Crockpot Plant Based Recipes.

I get weird looks when I say my go-to comfort night is Potato & Chickpea Tikka Masala I cook at home. Potatoes and chickpeas slow down and soak up flavors until each forkful is oddly addictive, and there’s a texture thing in the sauce that makes it feel fancy without trying too hard.

There’s a little hack in the sauce that changed how I think about vegan curry, it makes every bite layered and slightly surprising, you’ll want to guess what I did. FOLLOW The Recipe Well for more great recipes!

Crockpot Plant Based Recipes

Ingredients

• Potatoes: Starchy filling carbs and fibre, earthy and creamy when cooked, soaks up spices.
• Chickpeas: Big source of plant protein and fiber, nutty, makes the curry hearty.
• Cashews: Blended for creamy texture, adds healthy fats and mild sweetness, slightly buttery.
• Tomatoes: Tangy base, vitamins and lycopene, balances spices and can be acidic.
• Garam masala: Warm aromatic blend adding complexity, tiny health benefits from spices.
• Ginger garlic: Sharp bright aromatics that aid digestion and cut through creaminess.
• Bell pepper peas: Bell pepper adds sweetness and crunch, peas give fiber and color pops.
• Lemon juice: Bright acid that wakes flavors, adds freshness and balances tomato acidity.
• Kasuri methi: Herby slightly bitter flavor, gives that classic curry finish, a little goes far.

Ingredient Quantities

• 1 lb potatoes (about 2 medium) peeled and cut into 1 inch cubes
• 2 (15 oz) cans chickpeas drained and rinsed
• 1 cup frozen green peas
• 1 large bell pepper (red or mixed) chopped
• 1 large onion finely chopped
• 3 cloves garlic minced
• 1 inch piece fresh ginger grated or minced
• 1 (14 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup raw cashews for blending into a creamy sauce
• 1 cup vegetable broth or water
• 2 tbsp vegetable oil or neutral oil
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp paprika or Kashmiri chili powder
• 1/2 tsp chili powder optional, to taste
• 1/2 tsp dried fenugreek leaves (kasuri methi) optional
• 1 bay leaf optional
• 1 tsp salt or to taste
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup fresh cilantro chopped, for garnish
• 1 tsp sugar or maple syrup optional, to balance acidity

How to Make this

1. Prep everything: peel and cube the potatoes into 1 inch pieces, drain and rinse the chickpeas, chop the bell pepper and onion, mince the garlic and ginger, and measure out spices; put the frozen peas in the fridge to thaw a bit. Soak the cashews in hot water for 10 minutes if you have time, or just plan to blend them with warm broth.

2. Make the cashew cream: drain the cashews and blend with about 1/2 to 3/4 cup of the vegetable broth or hot water until super smooth and creamy, adding more liquid if needed. Set aside.

3. Heat the oil in a skillet over medium heat, sauté the chopped onion until soft and starting to brown, then add the garlic and ginger and cook 1 minute. Stir in the tomato paste and cook until it darkens slightly.

4. Add the dry spices to the skillet to bloom: garam masala later, but add now the cumin, coriander, turmeric, paprika (or Kashmiri chili), optional chili powder if you want heat, and a pinch of salt and black pepper. Cook 30-60 seconds till fragrant, then pour in the crushed tomatoes and about 1 cup vegetable broth, scrape the brown bits and bring to a simmer. Add the bay leaf and crushed dried fenugreek leaves (kasuri methi) now if using.

5. Transfer the tomato-spice mixture to your crockpot, add the cubed potatoes, chickpeas, chopped bell pepper, 1 tsp salt (more later to taste), a little sugar or maple syrup if your tomatoes are too acidic, and the bay leaf if you didnt add it earlier. Stir to combine.

6. Slow cook on low for 3 to 4 hours or on high for
1.5 to 2 hours, until the potatoes are tender and the sauce has thickened a bit.

7. About 15 to 20 minutes before the end of cooking stir in the frozen peas and the cashew cream, add 1 to 2 tsp garam masala now so the aroma stays bright, check heat and add optional chili powder if you want more kick. Let everything cook together until peas are heated through and sauce is creamy.

8. Finish with 1 tablespoon lemon juice, taste and adjust salt, pepper and a pinch of sugar or maple if needed. Remove the bay leaf, garnish with chopped cilantro and serve hot with rice or naan.

Equipment Needed

1. Chef’s knife, sharp, not that dull one you keep forgetting to sharpen
2. Cutting board (big enough for potatoes and peppers)
3. Measuring cups and spoons plus a liquid measuring cup, makes salt and broth easier to eyeball
4. Blender or food processor (high speed is best for super smooth cashew cream, but a regular blender works)
5. Large skillet or frying pan for the onion, garlic and tomato base
6. Slow cooker or crockpot (4 to 6 quart) for the long simmer
7. Wooden spoon or heatproof spatula for scraping and stirring
8. Colander or fine mesh strainer to drain and rinse chickpeas and cashews
9. Can opener and vegetable peeler (for the potatoes)

FAQ

Potato & Chickpea Tikka Masala Recipe Substitutions and Variations

• Potatoes: swap with sweet potatoes, cauliflower florets or cubed butternut squash. Sweet potatoes make it sweeter, cauliflower gives a lighter texture, squash will get soft faster so watch the cooking time.
• Raw cashews for creaminess: use full fat canned coconut milk, silken tofu or plain yogurt if you eat dairy. Coconut milk needs no soaking, tofu blends smooth, yogurt gives tang but add it off heat so it does not split.
• Chickpeas: use firm tofu cubes, cannellini or navy beans, or paneer if you want a richer, less bean forward dish. Tofu and paneer absorb the sauce, beans are closest in texture to chickpeas.
• Bell pepper: substitute with carrots, zucchini or jarred roasted red peppers. Carrots stay firm and sweet, zucchini softens quickly, jarred peppers add a smoky note and save time.

Pro Tips

1) Par cook the potatoes first, they take longer than everything else so either boil them 6 to 8 minutes till just tender or microwave them for 4 to 6 minutes. If you skip that you’ll end up with mushy chickpeas and underdone potato chunks. Cut them all about the same size so they cook evenly.

2) Toast and bloom your spices in oil longer than you think, dont rush it. A little extra time in the pan brings out nutty flavors, and adding garam masala right at the end keeps its bright aroma. If you have whole cumin or coriander seeds, toast them first then grind for a bigger flavor hit.

3) Make the cashew cream ultra smooth and warm before you add it, and save a few tablespoons to swirl on top when serving. Soak the cashews in very hot water 20 to 30 minutes if you can, blend with warm broth and strain through a fine mesh or nut milk bag for silkier sauce. If the sauce gets too thick when reheating, thin with a splash of broth or water not more oil.

4) Layer texture and balance: smash a cup of chickpeas or a few potato cubes into the sauce near the end to thicken it naturally, and always taste for acidity and salt at the finish. A little lemon or a pinch of sugar/maple syrup will wake up canned tomatoes, but add slowly so it doesnt become sweet.