In a 5- to 6-quart slow cooker, layer your vegetables by adding the cauliflower florets, cubed potatoes, sliced carrots, diced onion, and minced garlic. Pour in the lower-sodium vegetable broth, crushed tomatoes, and tomato paste to create a rich base. Sprinkle in the garam masala, paprika, ground ginger, and kosher salt for seasoning, then stir everything together until well mixed.

Cover the slow cooker and set it to HIGH for 4 to 5 hours or LOW for 8 to 9 hours, allowing the flavors to infuse beautifully. Check for doneness at the lower time mark; the vegetables should be tender and the house will be filled with a warm, aromatic fragrance. Stir gently halfway through to ensure even cooking.

Once the cooking time is complete, uncover the slow cooker and gently fold in the thawed green peas along with the creamy coconut milk. Allow the curry to stand, covered, for about 5 minutes; this helps the peas warm up and the flavors meld together beautifully.

Spoon generous portions of the Slow Cooker Vegetarian Tikka Masala over a bed of fluffy, cooked basmati rice. For a fresh finish, garnish with chopped cilantro that adds a pop of color and bright flavor. Serve with warm naan or Greek yogurt on the side, if desired.