Description
Quick & delicious vegan chickpea tikka masala: tender chickpeas in a velvety tomato-coconut sauce loaded with warm spices for a delicious Indian curry. Simple one-pan method, under 60 minutes total – serve with rice or vegan naan for cozy, satisfying dinners. Great for meal prep too!
Ingredients
- 2 tablespoons olive oil or 1/4 cup water/broth (oil-free)
- 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
Saute: Heat oil (or water/broth for oil-free) in a large pan over medium heat. Add the diced onion and cumin seeds; cook until the onions are golden and browned at the edges, about 8-12 minutes.
Add ginger + garlic: Stir in the fresh minced ginger and garlic; cook for 1–2 minutes until fragrant (don’t let it burn!)
Add spices: Toss in the garam masala, turmeric, cayenne, and any other spices. Stir constantly for 1-2 minutes, or until nice and fragrant.
Build the sauce: Pour in the diced (or crushed) tomatoes. Cook for 4–5 minutes, stirring occasionally, until the tomatoes soften and start breaking down into a saucy base.
Finish + simmer: Stir in the tomato paste, chickpeas, and creamy coconut milk. Bring to a gentle simmer, then cover and cook for 25–30 minutes, stirring occasionally. Adjust seasonings to taste.
Serve + enjoy: Spoon over steamed rice, cilantro lime rice, quinoa, couscous, or scoop it up with warm vegan naan for the ultimate cozy meal.
Serves 6
Store: Keep leftovers refrigerated in covered containers for 4-6 days. For longer storage, 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 on the stovetop or in the microwave, adding a splash of water or broth as needed to reconstitute.
Notes
Tips for success:
- Caramelize the onions – Cook slowly until deeply golden (8–12 min) for natural sweetness and rich flavor.
- Simmer gently – Keep heat low after adding coconut milk to prevent curdling and maintain creaminess.
- Rest overnight – Flavors deepen and sauce thickens—tastes even better the next day. Perfect for meal prep.
- Control thickness – Simmer uncovered to thicken; add a splash of broth or coconut milk to loosen.
- Extra creamy boost (optional) – Stir in vegan yogurt at the end or blend in soaked cashews (or use vegan cream) for richer texture.
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
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Entree
- Method: Simmer, stovetop
- Cuisine: Indian