Vegan Chickpea Tikka Masala

Last winter, my apartment smelled like an Indian restaurant for three days straight, and I have zero regrets. I had this can of coconut milk staring at me every time I opened the pantry, and some chickpeas I forgot about, so I threw them together with every spice I could find. My roommate walked in mid-simmer and asked if I'd secretly learned to cook from someone's grandmother. That sauce has been my go-to comfort food ever since.

I made this for a dinner party once when two guests announced they were vegan last minute. Total panic moment, but this curry saved the evening. One friend actually licked her plate clean and I'm not even exaggerating. Now it's my emergency dish for any dietary restrictions.

Ingredients

• Coconut oil: Adds subtle sweetness and helps bloom the spices properly, but any neutral oil works
• Onion, garlic, ginger: The holy trinity of Indian cooking that builds depth and aroma
• Garam masala and spices: Toasting these in oil releases their essential oils, making the sauce incredibly fragrant
• Diced tomatoes: Create the tangy base that balances the rich coconut milk
• Coconut milk: Full fat is best here for that silky restaurant style texture
• Chickpeas: Rinse them really well so they don't make the sauce watery
• Lemon juice: The secret ingredient that brightens everything and cuts through the richness
• Fresh cilantro: Don't skip this, it adds freshness that balances the warm spices

Instructions

Start the rice first:

Rinse basmati rice until water runs clear, then combine with water and salt in a covered saucepan, bring to a boil, reduce heat, and simmer for 15 minutes before fluffing.

Build your aromatic base:

Heat coconut oil in a large skillet over medium heat, add chopped onion, and sauté until soft and golden, about 5 to 7 minutes.

Add the fragrant aromatics:

Stir in minced garlic, grated ginger, and finely chopped green chili, cooking for just 1 minute until fragrant.

Toast your spices:

Add garam masala, cumin, coriander, smoked paprika, turmeric, and salt, stirring constantly for 1 minute until very aromatic.

Create the sauce base:

Mix in diced tomatoes, tomato paste, and sugar, then simmer for 5 minutes while stirring occasionally.

Simmer the curry:

Pour in coconut milk and drained chickpeas, then reduce heat and simmer uncovered for 15 to 20 minutes until sauce thickens beautifully.

Finish with brightness:

Stir in fresh lemon juice, taste, and adjust salt or acidity as needed.

Serve it up:

Ladle the chickpea tikka masala over fluffy basmati rice and garnish generously with chopped fresh cilantro.

Save

After discovering this recipe, I realized I don't need takeout menus anymore. It became the dish I make when I need something cozy but still impressive. My cousin now requests it every time she visits.

Make It Extra Creamy

For the silkiest sauce imaginable, blend half of it before adding the chickpeas. I discovered this trick by accident when my immersion blender was sitting on the counter. The texture becomes restaurant quality.

Spice It Your Way

The green chili is totally adjustable based on your heat tolerance. I've made everything from mild versions for my family to spicy versions that had me reaching for almond milk. Trust your own preferences.

Serving Ideas and Make Ahead Tips

This curry freezes beautifully, so I always double the recipe and stash half for busy weeks. It also pairs perfectly with vegan naan if you want something to scoop up every last drop of sauce.

• Add frozen peas or spinach during the last 5 minutes for extra nutrition
• Try cashew cream instead of coconut milk for a nutty variation
• The sauce improves overnight, so make it ahead for even better flavor

Save

There is something so satisfying about ladling this vibrant curry over fluffy rice and knowing it came together easily. Hope this becomes one of your go-to comfort recipes too.

Recipe Q&A

→ What makes this dish vegan and gluten-free?

All ingredients are plant-based and naturally free from gluten, including chickpeas, coconut milk, and spices, ensuring suitability for vegan and gluten-free diets.

→ Can I adjust the spiciness level?

Yes, you can omit or reduce the green chili for a milder flavor or add more for extra heat according to your preference.

→ What rice is best to serve with this dish?

Basmati rice is recommended for its fragrant aroma and fluffy texture, complementing the rich, creamy sauce perfectly.

→ How can I make the sauce creamier?

Blending half of the sauce before adding chickpeas creates a smoother, creamier texture without altering the flavor balance.

→ Are there suitable substitutions for coconut milk?

Cashew cream can be used as an alternative to coconut milk for a different creamy flavor while maintaining richness.