This Slow Cooker Chickpea and Spinach Tikka Masala is a fantastic way to enjoy a rich, flavorful meal with minimal effort. You’ll love how this healthy crock pot dinner comes together, offering a comforting and nutritious option for busy weeknights.
Key Ingredients & Substitutions:
- Canned Chickpeas: Use dried chickpeas if you prefer, just soak and cook them beforehand.
- Crushed Tomatoes: Diced tomatoes work well if crushed aren’t available.
- Coconut Milk: Full-fat coconut milk adds creaminess; light coconut milk can be used for fewer calories.
- Fresh Spinach: Frozen spinach is a good alternative; add it in the last 30 minutes of cooking.
Ingredients:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (28-ounce) can crushed tomatoes
- 1 (13.5-ounce) can full-fat coconut milk
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 6 ounces fresh spinach
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
- Cooked rice or naan, for serving
How Much Time Will You Need?
- Total Time: 4 hours 15 minutes
- Prep Time: 15 minutes
- Cook Time: 4 hours (on high) or 7-8 hours (on low)
- Servings: 6
- Calories per serving: Approximately 350-400 (without rice/naan)
- Tools Needed: Slow cooker, cutting board, knife, measuring spoons
Step-by-Step Instructions:
1. Prepare Your Vegetables
Chop your onion, mince the garlic, and grate the fresh ginger. This ensures everything is ready for your healthy crock pot dinner.
2. Combine Ingredients in Slow Cooker
Add the chopped onion, minced garlic, grated ginger, crushed tomatoes, coconut milk, drained chickpeas, garam masala, turmeric, cumin, coriander, and cayenne pepper (if using) to your slow cooker. Stir everything until it’s well combined.
3. Cook Your Tikka Masala
Cover your slow cooker and cook on high for 4 hours, or on low for 7-8 hours. The longer cooking time on low helps the flavors meld beautifully.
4. Add the Spinach
About 30 minutes before serving, stir in the fresh spinach. Allow it to wilt completely into the sauce.
5. Season and Serve
Taste the tikka masala and adjust salt and pepper as needed. Garnish with fresh cilantro and serve hot with rice or naan for a complete meal.
Variation Ideas:
- Add diced bell peppers or sweet potatoes for more vegetables.
- Stir in a dollop of plain Greek yogurt (after cooking) for extra creaminess and a tangy flavor.
- For a smoky flavor, a pinch of smoked paprika can be added with the other spices.
Storage Instructions:
You can store leftover Chickpea and Spinach Tikka Masala in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until warmed through. It freezes well for up to 3 months.
Frequently Asked Questions (FAQ):
- Can I make this spicier? Yes, you can increase the amount of cayenne pepper or add a fresh chopped green chili for more heat.
- Is this recipe vegan? Yes, this recipe is naturally vegan and a great plant-based option for healthy crock pot dinners.
- Do I have to use fresh ginger? Fresh ginger provides the best flavor, but you can use 1 teaspoon of ground ginger if fresh is unavailable.
- Can I prepare this the night before? You can chop the vegetables and measure the spices the night before to save prep time in the morning.
- What can I serve this with besides rice or naan? This dish also pairs well with quinoa, couscous, or a side of steamed vegetables.
- Why is my tikka masala not thick enough? If you prefer a thicker sauce, you can remove the lid for the last hour of cooking, or mash some of the chickpeas against the side of the pot.