Easy Chickpea Tikka Masala
Chickpea Tikka Masala is an incredibly easy and absolutely divine vegan version of the classic Indian dish! It tastes deliciously indulgent, yet it's super quick and easy. Plus, vegan tikka masala makes large portions that are perfect for meal prep!
Ingredients
- 2 tablespoons coconut oil or any oil or vegan butter
- ½ large red onion diced
- ½ tablespoon fresh ginger
- 3 cloves garlic minced
- sea salt and ground black pepper to taste
- 2 teaspoons ground cumin I used roasted geera
- 2 teaspoons ground coriander
- 1 ¼ teaspoons turmeric
- 2 teaspoons cayenne pepper reduce to 1 teaspoon if you can't handle heat
- 2 teaspoons paprika
- 1 tablespoon garam masala
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 ½ tablespoons tomato paste
- 2 teaspoons coconut sugar optional - to balance out the acidity (or any sugar)
- 28 ounces tomato sauce jarred or canned or fresh
- 2 cans chickpeas drained (2 cans) (32oz/454g)
- 1 cup coconut milk the thick creamy white part separate from the coconut water
- juice of 1 lime about 1 tablespoon
Instructions
- In a large sauce pan over medium high heat, add the oil.
- Once the oil is heated, add in the onion, garlic, and ginger. Reduce to medium heat. Grind a sprinkle of sea salt and ground black pepper over the mixture and stir together. Saute until the onions are translucent and the ginger and garlic are fragrant, about 4 minutes.
- Reduce heat to medium. Add in the ground cumin, coriander, turmeric, cayenne pepper, paprika and garam masala. Stir into the onion mix to combine. Add in the tomato paste and add in a splash of water and saute it all together, heating up the spices to bring out more flavour, for about 3-4 minutes. Feel free to add more splashes of water to keep it moving.
- Add in the tomato sauce. Stir everything together. Reduce to a steady simmer and let it all simmer together for about 5 minutes.
- Remove the pan from the heat and carefully pour the contents into a blender. If your blender is a glass blender let it cool much more before blending. Add in your 1 teaspoon of sea salt, ½ teaspoon of black pepper, and the sugar now. Blend for about 1 to 2 minutes until everything is fully blended and smooth. Pour the sauce back into the pan.
- Add the chickpeas. Stir to combine. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 8 to 10 more minutes. Cover slightly with lid but not completely to allow the steam and excess water to escape.
- Pour in the coconut milk and stir to combine. Allow to simmer for about 3 more minutes. Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze the lime over the top of the curry, stirring to combine. Don't skip this step!!
- Allow to cool slightly and then serve. Serve with some rice and some naan as great pairing options. Enjoy!
Video
Notes
I want to give credit and thanks to Sues_homekitchen from whom I was able to learn the authentic spices to put in this recipe: https://www.youtube.com/watch?v=_UylEJm-Hco&t=233s I was also able to learn how to make this dish by asking owners at Indian restaurants how to prepare the dish.
This recipe is vegan and gluten free.
*Many readers have asked and yes you can definitely used reduced fat coconut milk! You can even used boxed coconut milk if those calories suit you better.
- Make Sure to Keep the Temperature Low: You want your tikka masala to simmer, not boil! Keep the heat on medium-low so that the milk doesn't curdle and disrupt your creamy sauce.
- Add Vegetables: To make this meal even more filling, add in veggies like cauliflower or peppers and let them simmer with the chickpeas.
- Make It Ahead: Letting the flavors really mingle overnight in the fridge results in a delicious vegan tikka masala! Feel free to make this dish a day ahead of time so that you can reheat it and serve it for dinner the next day.
Serving Suggestions
Want to switch up how you enjoy this meal? Sometimes I do, so I came up with a couple serving options for you all. Some nights I have it with naan (or whole wheat naan bread), and other nights I have it with basmati rice... sometimes I even try it in a roti wrap! I've also served it with crispy tortilla chips before, or a simple side of roasted vegetables. Alone, or as-is, is good too. No matter which way you serve it, I know you’ll love it. Eat up and enjoy, friends!How to Store Leftovers
You can store this chickpea tikka masala in an air-tight tupperware container in the fridge for up a week. It makes for great lunches/quick dinners if you want to save it in serving-size portions!Can I Freeze Extras?
Yes! This vegan tikka masala is an excellent candidate for freezing, and can be stored in the freezer for up to a month. A FEW NOTES: 1. This curry lasts for at least a week in the fridge as leftovers. 2. You can serve with naan, basmati rice, or even crispy pita chips.Nutrition
Calories: 219kcal | Carbohydrates: 25g | Protein: 7g | Fat: 11g | Saturated Fat: 9g | Sodium: 591mg | Potassium: 614mg | Fiber: 7g | Sugar: 8g | Vitamin A: 491IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 4mg