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CHICKPEA TIKKA MASALA

top down view of a bowl filled with a serving of easy vegan chickpea tikka masala and rice in a bowl with spoon.
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★★★★★

4.9 from 45 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!

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.

Keywords: chickpea tikki masala, vegan tikka masala recipe, creamy tomato curry sauce

Find it online: https://simple-veganista.com/chickpea-tikka-masala/