Vegan Chickpea Tikka Masala (Printable)
Rich vegan curry with spiced chickpeas and basmati rice in a creamy tomato coconut sauce.
# Ingredient List:
→ 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 - 14 oz (1 can) chopped tomatoes
13 - 14 oz (1 can) full-fat coconut milk
14 - 28 oz (2 cans) 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 extra for garnish
→ Basmati Rice
20 - 1 1/2 cups basmati rice
21 - 3 cups water
22 - 1/2 tsp salt
# How to Make:
01 - Rinse basmati rice under cold water until the water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then 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 - Heat coconut oil in a large skillet or saucepan 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, ground coriander, smoked paprika, turmeric, and cayenne pepper. Toast the spices for 1 minute until aromatic.
05 - Pour in chopped tomatoes and simmer for 5 minutes, stirring occasionally, until the tomatoes soften and the sauce thickens slightly.
06 - Stir in full-fat coconut milk. 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 the sauce thickens and develops a creamy texture.
08 - Stir in lemon juice and chopped cilantro. Adjust seasoning to taste.
09 - Plate the chickpea tikka masala hot over the prepared basmati rice. Garnish with additional cilantro.
# Expert Tips:
01 -
- It feels indulgent and restaurant-quality but comes together faster than you'd expect, making weeknight cooking feel less like a chore.
- The spice balance is forgiving—you can dial heat up or down without the whole dish falling apart.
- Leftovers taste even better the next day, so one batch feeds you twice and makes meal planning actually manageable.
02 -
- Don't skip rinsing the rice and don't skip letting it rest after cooking—this is the difference between rice that's fluffy and separate versus rice that's clumpy and sad.
- Full-fat coconut milk is essential; light coconut milk will make the sauce thin and less satisfying, and it's worth the extra minute to find the right one.
- Toast your spices in the oil for that one minute—it wakes them up and makes them taste like spices instead of dust, which changes the entire dish.
03 -
- If you want extra depth and texture, roast the drained chickpeas in a hot oven with a pinch of garam masala and paprika for ten minutes before adding them to the sauce—they get crispy edges and taste more substantial.
- Taste as you go and adjust spices gradually rather than all at once; you can always add more cayenne or salt, but you can't take it back.