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, 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.
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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I love this recipe so much. Thank you for sharing!
Also, my husband is a meat and potatoes guy but really enjoys this recipe, as well! He even makes the cilantro lime brown rice in the Instant Pot for us. Amazing!
Wow! I didn’t have high hopes for this recipe but it truly blows me out of the water! My only adjustment I would recommend is if you like a bit more spice to add some curry powder!
Delicious! I halved the chickpeas and put in one large sweet potato. Everything else is exactly per the recipe.
I recently became Vegan, and I’ve been searching for good recipes. Holy cow, this is amazing, and it will definitely become a regular. Even my non-vegan teenagers loved it! I wouldn’t change a thing. Thank you so much for helping me have something great and easy to look forward to for dinner.
I made this today for dinner. It was fabulous! I wouldn’t change a thing! I did use the half tsp cayenne and it seemed like a good starting point for me. The spice ratio otherwise was right on point! I paired this with her recipe for Naan. I have only been on this lifestyle change for a week, but with recipes like this, I feel like I’m not missing out on the dishes that I used to make. Bravo, Julie!! Can’t wait to make your next recipe.
Yummy and easy! I’ve made it twice now; the first time was good and the second time I added the cauliflower and it was even better! I only used a tiny pinch of cayenne though since i wanted my one-year-old to be able to eat it. Also yummy with a dollop of yogurt on the top, especially if it comes out a little spicy for your liking. I think 1/4 t of cayenne would be plenty for me and my husband.
Delicious and easy! I made it for my husband and one-year-old so I only used a tiny pinch of cayenne and I still thought it was a touch spicy for the little one, so I just gave him a little extra rice and some yogurt on the side. Topped our servings with cilantro and yogurt, served with basmati and garlic bread. Yummy, healthy, and easy! Thank you for the great recipe! I’ll be back for more.
Will cut down on the cayenne next time. I added carrots and sweet potato and had it with quinoa. Was verygood
For real! I only used a third of what was called for and 🥵
Absolutely delicious and so satisfying. Plus, it’s very simple.
I have made this recipe 4 times now and love it each and every time! I’ve started adding some crispy tofu cubes as well for a little additional protein. My boyfriend usually turns up his nose when I make vegan dishes but this he eats enthusiastically and has requested it multiple times. Thanks for a great recipe!
This recipe was so good! I think as with most dishes each person can tweek to dial it in to their own preferences. I think the next batch with have half the chick peas and a little more spice. But overall amazing! I also only used one TBSP of oil and low fat coconut milk so I am sure my version was half the fat listed in the nutritional facts.
Thanks for sharing, Mathew! It’s super helpful. Cheers :)