Crockpot Lentil Tikka Masala

Inspired by my crockpot curry lentil soup, this new version features more veggies and a spicier kick. If you're a fan of the incredibly popular Indian favorite, Chicken Tikka Masala, you'll love this vegan version! Masala is a blend of several different spices, such as coriander, cumin, black pepper, cloves, and cinnamon. You can either buy garam masala or make your own by combining the spices listed in the recipe! If you choose to buy the spice, I'd recommend using up to 2 Tbsp (depending on taste preference), but make sure to also add in the turmeric and cayenne pepper, which is not included in this masala spice. Enjoy!


Servings: Makes 8 servings

2 cups green or red lentils

3 large carrots, diced

1 large onion, finely diced

1 sweet potato, diced

1 large tomato, finely diced

4 cloves garlic, minced

2 Tbsp ground coriander

2 Tbsp ground cumin

1 & 1/2 Tbsp ground turmeric

1/2 tsp ground black pepper

1 tsp ground cinnamon

1/3 tsp cayenne pepper

1/3 tsp red pepper flakes

15 oz. can tomato sauce

3 cups vegetable broth

14 oz. can coconut milk

Serve with Brown Basmati Rice (such as Trader Joe's)


1. Dice sweet potato, tomato, onion, carrots, and mince garlic. Rinse the lentils well. Add along with all other ingredients except for the coconut milk to your crockpot. Give a good stir to make sure everything is well combined, and cover with lid. Cook on high for at least 3 hours, or low for 6-7 hours.  

2. After cooking, the lentils should be tender and should have absorbed most of the liquid. Pour the can of coconut milk into the crockpot and stir together well. Feel free to add more cayenne pepper here if it's not quite spicy enough for you (this is a pretty mild recipe). Serve on a bed of basmati brown rice or with a side of whole grain naan.