Tikka Masala Crock Pot Soup

Tikka Masala Crock Pot Soup

2 tablespoons onion flakes
1 teaspoon garlic powder
1 tablespoon garam masala
½ teaspoon chili flakes
1 teaspoon ground ginger
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
2 cups chicken broth or bone broth 
2 tablespoons tomato paste*
1 - 28 ounce can of crushed tomatoes (preferably fire-roasted tomatoes)
1 - 14 ounce can of coconut milk
1 - 15 ounce can of peas** (about two cups)
1 pound of protein (chicken, shrimp*** or tofu work great), diced

Combine all the ingredients in a slow cooker/crock pot.  Cook on high for 3-4 hours, low for 6-8.

*tomato paste is not required. It thickens and deepens the flavor, but omit if you don’t have it around your house.

**substitute whatever vegetable you like–we’ve used green beans, sliced okra, diced sweet potato, etc. 

***if using shrimp, just add the last 15-20 minutes. If it cooks too long it becomes chewy.

Serves 4-6