Vegan Chickpea Tikka Masala (Print Version)
Aromatic chickpeas in creamy tomato sauce paired with fragrant basmati rice.
# What You Need:
→ Tikka Masala Sauce
01 - 2 tablespoons coconut oil or vegetable oil
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 green chili, deseeded and finely chopped
06 - 2 teaspoons garam masala
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon smoked paprika
10 - ½ teaspoon turmeric
11 - 1 teaspoon salt, or to taste
12 - 1 (14 ounce) can diced tomatoes
13 - 1 (14 ounce) can coconut milk
14 - 2 (14 ounce each) cans chickpeas, drained and rinsed
15 - 1 tablespoon tomato paste
16 - 1 teaspoon sugar or maple syrup
17 - Juice of ½ lemon
18 - Fresh cilantro, chopped for garnish
→ Basmati Rice
19 - 1½ cups (10.5 ounces) basmati rice
20 - 3 cups (24 ounces) water
21 - ½ teaspoon salt
# How To Make:
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 and let stand, covered, for 5 minutes. Fluff with a fork before serving.
02 - While rice cooks, heat coconut oil in a large skillet or Dutch oven over medium heat. Add chopped onion and sauté for 5–7 minutes until soft and golden.
03 - Stir in garlic, ginger, and green chili. Cook for 1 minute until fragrant.
04 - Add garam masala, cumin, coriander, smoked paprika, turmeric, and salt. Toast spices for 1 minute, stirring constantly.
05 - Mix in diced tomatoes, tomato paste, and sugar. Simmer for 5 minutes, stirring occasionally.
06 - Pour in coconut milk and add drained chickpeas. Stir well, reduce heat, and simmer uncovered for 15–20 minutes until sauce thickens and flavors meld.
07 - Stir in lemon juice. Taste and adjust salt or acidity as needed. Serve chickpea tikka masala over steamed basmati rice. Garnish with fresh cilantro.
# Expert Tips:
01 -
- The creamy coconut tomato sauce is so rich and comforting, nobody will believe it's entirely plant-based
- This recipe taught me that pantry staples can transform into something restaurant-worthy with the right spice balance
- Leftovers taste even better the next day, making it perfect for meal prep Sundays
02 -
- The first time I skipped toasting the spices, the sauce tasted flat and one dimensional, so don't rush this step
- I learned the hard way that using light coconut milk makes the sauce too thin, full fat is absolutely worth it
03 -
- Rinse chickpeas thoroughly under cold water to remove the starchy liquid
- Toast the spices until you can smell them prominently, but don't let them burn