Chickpea Tikka Masala
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!
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, and most of the time, it simmers 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. For ease, use canned diced tomatoes or 4 – 5 ripe tomatoes diced. If you don’t care for chunks of tomato, use a 28-oz. can of 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 meaning warm spices – it’s a blend of Indian spices such as coriander, cumin, cinnamon, cardamom, black pepper, and cloves. This wonderful blend 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 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 as can be!
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, and 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, and 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. To avoid the coconut milk from curdling, make sure to simmer the masala over low heat.
- 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 can be stored for 5 – 6 days in the refrigerator 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 freshly chopped cilantro.
More Easy Dinner 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.
PrintCHICKPEA TIKKA MASALA
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!
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Entree
- Method: Stovetop, Simmer
- Cuisine: Vegan, Indian
Ingredients
- 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.
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Made this for tonight’s dinner and it was simply delicious. So easy too! Big hit in the house.
I love making this in winter. I eat meat but not dairy/eggs and this recipes is wonderful and affordable!
Looks really awesome n delicious! Thanks for sharing.
The dish was so delicious! I will definitely make it again. I made it as a part of meal prep; so we will be eating it all week.
One of my household’s faves. I wanted it to be lower fat, so I used cashew cream instead of coconut. It turned out GREAT. Thanks again, Julie.
I modified the recipe a bit but it came out amazing. Used one can of beans, added mushrooms and peas and all the spices were the same. This is the best curry I’ve made at home. Thanks!
Thanks for this delicious recipe, waiting for new related recipe.
I made this for lunch today and boy was it yummy. I used a spicy curry to give that kick i like and it did not disappoint. Great recipe.
I made this for dinner last night, and it was delicious. I added cauliflower florets and chopped carrot to make it more filling. It was a winner with my family.