Crockpot Chickpea and Potato Tikka Masala

This vegan tikka masala was delicious and a perfect comfort food for cold winter or fall nights. The fact that this is an easy clean up one pot crock pot meal makes this meal even better.

Ingredients:

2 cups tomato purée

1 cup vegetable broth

1 14oz can fire-roasted tomatoes

1 19 oz can chickpeas, drained and rinsed

1 bag of frozen peas

1 red, 1 orange, and 1 yellow bell pepper chopped

1.2 cup chopped onion

5 gloves of garlic chopped

1 bag of Trader Joe’s Mini Potatoes, cut (or any type of white potato)

1 cup of cashews

spices:

1.5 tablespoon curry powder

1 tablespoon smoked paprika

1.5 tablespoon salt

1 teaspoon tumeric

1 tablespoon garlic salt

1 tablespoon honey

Directions: add all ingredients except for the cashews together in crock pot, cook on high for 4-5 hours depending on how soft you want your potatoes. After crockpot mixture has been cooking for 4 hours, boil cashews in water for 15 mins. Drain cashews and run under cold water. Put cashews in blender with oat milk and blend until smooth. Add blended cashew and oat milk mixture and mix until combined. Serve with rice and/or pita bread.