Slow Cooker Potato & Chickpea Tikka Masala

Step 1

Make the spice blend: Add all ingredients to a small bowl and stir until well combined. Set aside.

Step 2

Heat coconut oil in a small skillet over medium heat. Sauté the onion until translucent, about 3 minutes. Add the garlic and ginger and continue to sauté for another 30 seconds, until fragrant. Transfer mixture to the slow cooker.

Step 3

Add the potato, chickpeas, green peas, bell pepper, jalapeño, tomato purée, fire-roasted tomatoes and spice blend to the slow cooker. Mix until ingredients are evenly distributed, then set the slow cooker to cook on High for 4 hours.

Step 4

While the tikka masala is slow cooking, place cashews in a bowl of water and set aside. A few minutes before the slow cooker is done, drain and rinse the cashews. Place the cashews in a high speed blender with 3/4 cup fresh water and blend until smooth and creamy.

Step 5

Once the slow cooker is done, add the cashew cream and lemon juice and stir until well combined. If needed, add salt to taste. Serve immediately with basmati rice or naan.