Vegan Chickpea Tikka Masala (Print Page)
Rich chickpea curry in spiced tomato coconut sauce paired with fluffy basmati rice.
# What You Need:
→ Chickpea Tikka Masala
01 - 2 tbsp coconut oil or olive oil
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 green chili, finely chopped (optional)
06 - 2 tsp garam masala
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp turmeric
11 - 1/4 tsp cayenne pepper (optional)
12 - 1 can (14 oz) chopped tomatoes
13 - 1 can (14 fl oz) full-fat coconut milk
14 - 2 cans (14 oz each) chickpeas, drained and rinsed
15 - 1 tsp salt (or to taste)
16 - 1/2 tsp black pepper
17 - 2 tsp maple syrup or sugar
18 - Juice of 1/2 lemon
19 - 2 tbsp fresh cilantro, chopped, plus more for garnish
→ Basmati Rice
20 - 1 1/2 cups basmati rice
21 - 3 cups water
22 - 1/2 tsp salt
# Directions:
01 - Rinse basmati rice under cold water until water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with a fork before serving.
02 - Heat coconut oil in a large skillet over medium heat. Add finely chopped onion and sauté for 5 to 7 minutes until soft and golden.
03 - Incorporate minced garlic, grated ginger, and chopped green chili if using. Cook for 1 to 2 minutes, stirring frequently, until fragrant.
04 - Add garam masala, ground cumin, coriander, smoked paprika, turmeric, and cayenne pepper if desired. Toast the spices for 1 minute until aromatic.
05 - Add chopped tomatoes and cook for 5 minutes, stirring occasionally, until tomatoes soften and sauce thickens slightly.
06 - Pour in full-fat coconut milk and stir well. Add drained chickpeas, salt, black pepper, and maple syrup. Bring to a gentle simmer.
07 - Cook uncovered for 15 to 20 minutes, stirring occasionally, until sauce thickens and develops a creamy consistency.
08 - Stir in lemon juice and chopped cilantro. Adjust seasoning to taste. Serve hot over fluffy basmati rice, garnished with extra cilantro.
# Expert Tips:
01 -
- It tastes decadent and restaurant-quality, but comes together in under an hour without any fancy ingredients.
- The chickpeas stay tender and absorb the creamy sauce, giving you that protein-packed satisfaction that makes you feel genuinely nourished.
- One pot of sauce feeds four people generously, and it only gets better when reheated, making it perfect for meal prep or feeding a crowd.
02 -
- Don't skip rinsing the rice or toasting the spices—these two small steps are what separate a good curry from an unforgettable one.
- Full-fat coconut milk is non-negotiable; light versions won't give you that creamy texture, and the dish will taste thin and incomplete.
- Taste constantly during cooking and adjust salt and lemon juice at the end rather than at the beginning—spices and acid are how you balance and brighten flavors.
03 -
- For extra depth and a restaurant-quality touch, spread the drained chickpeas on a baking sheet, toss with a pinch of garam masala and salt, and roast at 400°F for 12–15 minutes before adding them to the sauce.
- Make a double batch of the spice blend and store it in an airtight jar for quick weeknight curries—this sauce is so good that you'll want to make it again soon.