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Chickpea Tikka Masala – Dinner is on with this flavorful & saucy Indian-inspired vegan tikka masala recipe! It’s lusciously creamy and easy to make right at home in one pan with simple ingredients!
This curry dish is another great addition to the vegan Indian recipes here on TSV! I don’t have nearly enough of them yet, but here’s one more and I know you’re going to enjoy it!
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Why We Love This Recipe!
- It’s all about the sauce and spices here, you’ll love how incredibly saucy and flavorful it is!
- This chickpea tikka masala comes together in under an hour, which most of the time it’s just simmering away on the stove while you relax.
- It’s a perfect comfort food served with rice, cilantro lime rice, quinoa or with a side of vegan naan bread.
- You can easily customize it by adding cauliflower florets, diced sweet potatoes and/or carrots for an even heartier, veggie packed meal.
Recipe adapted from Deb of Smitten Kitchen.
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Ingredient Notes
In this recipe, we’ll make a delicious tomato curry sauce with chickpeas for a warm and comforting Indian Chickpea Curry.
Here’s everything you will need, including ideas on substituting ingredients:
- Chickpeas (aka garbanzo beans).Use 2 cans or 3 cups fresh cooked.
- Tomato. Use canned diced tomatoes for ease, or 4 – 5 ripe tomatoes, diced. If you don’t care for chunks of tomato, use 28 oz. can crushed tomatoes.
- Onion. The original recipe calls for 2 onions, but I found 1 large onion a little more favorable. Use 2 if you prefer.
- Garlic. Feel free to adjust the garlic to your taste.
- Ginger.Fresh minced or grated ginger adds a nice zing.
- Cumin Seeds. You can pick up a package of whole cumin seeds for a reasonable price in the Mexican section of your local grocery store, or you can find them bottled in the general spice section.
- Garam Masala. Literally means warm spices, and is a blend of Indian spices such as coriander, cumin, cinnamon, cardamom, black pepper, and cloves. It’s a wonderful blend that gives the dish so much flavor.
- Turmeric. This yellow aromatic spice adds another layer of flavor.
- Cayenne. Adjust the amount to your liking. I think 1/2 teaspoon of cayenne is a safe amount, but if you love heat use up to 1 teaspoon.
- Coconut Milk. Full or low-fat.
- Tomato Paste.
- Oil.I’ve used light flavored olive oil, but coconut oil or your favorite oil will work. To make this oil-free, simply use 1/4 cup of water or vegetable broth when sauteeing.
- Salt. My favorite salt of all time is this Himalayan pink salt which contains essential minerals and trace elements that other salts don’t offer.
How To Make Chickpea Tikka Masala
Prepping the onions, ginger, and garlic is the hardest part, the rest is easy, requiring stirring occasionally and then a nice simmer.
Here’s a simplified rundown of the steps involved (note – the full printable recipe instructions are at the bottom of the post):
- Saute the onions and cumin seeds in oil or water/broth, until onions are browned around the edges.
- Toss in the ginger and garlic, cook for 1 to 2 minutes.
- Stir in the spices and cook until nice and fragrant.
- Pour in the tomatoes and cook until they breakdown a bit, about 4 minutes.
- Add tomato paste, chickpeas and coconut milk, simmer, covered, for 25 to 30 minutes.
And now you’re ready to serve with a grain of choice!
Tips For The Best Tikka Masala Sauce
- Don’t rush it. For the most intense and delicious sauce you’ll want to really let the onions cook down bringing out the sweetness.
- Simmer, don’t boil. Make sure to simmer the masala over low heat to avoid the coconut milk from curdling.
- Save the leftovers. Leftover chickpea tikka masala tastes phenomenal the next day because the spices have more to develop overnight.
How To Store Leftovers
- Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
- Freezer: Chickpea Tikka Masala freezes well for up to 2 – 3 months! My favorite way to freeze soup is in these freezer safe meal prep containers. You can also freeze larger portions in large ziplock bags.
- Reheat: Simply re-warm on the stovetop or the microwave. It makes a great meal prep for the week with homemade Vegan Naan on the side for swiping up the juices.
Serving Suggestions
- Serve with a grain such as basmati rice, cilantro lime rice, brown rice or quinoa.
- Pair with a side of vegan naan.
- Add fresh toppings like sliced tomatoes and fresh chopped cilantro.
More Easy Recipes!
- 30-Minute Chana Masala
- West African Peanut Stew
- Moroccan Pumpkin + Chickpea Stew
- Instant Pot Red Beans and Rice
Let me know if you make this chickpea tikka masala recipe!Leave a comment and rate it below. I love to hear what you think, or any changes you make.
CHICKPEA TIKKA MASALA
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 51 reviews
Dinner is on with this flavorful Indian inspired Chickpea Tikka Masala recipe! It’s lusciously creamy and easy to make right at home in one pan with simple ingredients!
- Author: Julie | The Simple Veganista
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Entree
- Method: Stovetop, Simmer
- Cuisine: Vegan, Indian
Ingredients
Units Scale
- 2 tablespoons olive oil or 1/4 cup water/broth
- 1 large onion, diced
- 1 teaspoon cumin seeds
- 3 – 4 garlic cloves, minced
- 2 inch piece of ginger, minced or grated
- 1 tablespoon ground coriander, optional
- 1 1/2 teaspoons turmeric
- 1 heaping teaspoon garam masala
- 1/2 – 1 teaspoon cayenne
- 1/2 teaspoon mineral salt
- 2 cans (14oz) diced tomatoes, with juices (or 4 tomatoes chopped)
- 2 tablespoons tomato paste
- 2 cans (14oz) chickpeas (garbanzo beans), drained and rinsed
- 1 can (15oz.) coconut milk (full or low fat – cream is ok too)
To Serve
- 1/2 cup chopped fresh cilantro
- grain of choice (rice, quinoa, couscous)
- homemade vegan naan
Instructions
In a large pot, heat oil or water over medium heat, add onions and cumin seeds, cook for 5 – 7 minute, until onions are browned around the edges. Add the ginger and garlic, cook 1 to 2 minutes more. Add the garam masala, turmeric, garam masala, cayenne and cook for 1 – 2 two minutes, or until nice and fragrant. Add tomatoes and cook for 4 minutes, until they breakdown a bit. Add tomato paste, chickpeas and coconut milk, stir to combine and bring to a gentle simmer, stirring occasionally. Simmer, covered, for 25 to 30 minutes over low heat, stirring occasionally. Adjust seasonings to taste.
Serve with rice, cilantro lime rice, quinoa, couscous, or pair with vegan naan.
Serves 6
Notes
Optional add-ins: For a veggie filled meal add in one or more of the following with the chickpeas.
- 1 sweet potato, diced into 1/4 – 1/2 inch cubes
- 2 cups cauliflower florets
- 1 cup sliced carrots
How To Store
- Refrigerator: Store in covered containers for 5 – 6 days..
- Freezer: Store in the freezer for up to 2 – 3 months. I like storing in these freezer safe meal prep containers. You can also freeze larger portions in large ziplock bags.
- Reheat: Re-warm on the stovetop or the microwave.
Recipe adapted from Deb of Smitten Kitchen.
Nutrition
- Serving Size:
- Calories: 304
- Sugar: 6.9 g
- Sodium: 265.3 mg
- Fat: 19.2 g
- Saturated Fat: 11.6 g
- Carbohydrates: 28.4 g
- Fiber: 7.5 g
- Protein: 8.4 g
- Cholesterol: 0 mg
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