Vegan Chickpea Tikka Masala (Printable)
Tender chickpeas in a creamy spiced tomato sauce served with fluffy basmati rice and fresh cilantro.
# What You Need:
→ Rice
01 - 1 cup basmati rice
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Tikka Masala Sauce
04 - 2 tablespoons coconut oil or vegetable oil
05 - 1 large onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 1 green chili, finely chopped (optional)
09 - 2 teaspoons garam masala
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - 1/2 teaspoon turmeric
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon cayenne pepper (optional)
15 - 1 can (14 oz) crushed tomatoes
16 - 1 can (14 oz) coconut milk
17 - 1 teaspoon salt
18 - 1 teaspoon sugar or maple syrup
19 - Juice of 1/2 lemon
→ Chickpeas
20 - 2 cans (15 oz each) chickpeas, drained and rinsed
→ Garnish
21 - Fresh cilantro, chopped
22 - Lemon wedges
# How to Make It:
01 - Rinse basmati rice under cold water until clear. Combine rice, water, and salt in a saucepan; bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
02 - Heat coconut oil in a large skillet over medium heat. Add chopped onion and sauté for 5-7 minutes until soft and golden.
03 - Stir in minced garlic, grated ginger, and green chili if using; cook 1-2 minutes until fragrant.
04 - Add garam masala, cumin, coriander, turmeric, smoked paprika, and cayenne pepper if using. Stir continuously for 1 minute to release aromas.
05 - Pour in crushed tomatoes, coconut milk, salt, and sugar. Stir well and bring to a simmer. Cook uncovered for 10 minutes, stirring occasionally.
06 - Incorporate drained chickpeas into the sauce. Simmer for an additional 10 minutes, allowing flavors to meld and sauce to thicken.
07 - Stir in fresh lemon juice. Adjust seasoning with salt or spice if needed.
08 - Plate the chickpea tikka masala over the cooked basmati rice. Garnish with chopped cilantro and lemon wedges.
# Expert Tips:
01 -
- The creamy coconut sauce masks nothing—it lets spices shine while making every chickpea taste like it belongs in something special.
- Fifty minutes from start to finish, and most of that is just simmering while you breathe in the aroma and wonder why you don't cook Indian food more often.
02 -
- Don't skip rinsing the chickpeas—the canning liquid makes the sauce cloudy and keeps the chickpeas from truly tasting like they belong in the dish.
- The coconut milk will look separated and weird when you open the can, especially if it's been sitting; that thick layer on top is liquid gold, so use all of it, thick or thin.
03 -
- If you want even more depth, add a cinnamon stick while the sauce simmers and fish it out before serving—the warm spice note it adds is subtle but unforgettable.
- Cashew cream is a beautiful swap for coconut milk if you want something a little less coconut-forward; soak raw cashews in hot water for fifteen minutes, blend until silky, and use the same amount in place of the canned milk.