Vegan Chickpea Tikka Masala (Printable)

Tender chickpeas in a creamy tomato sauce with fragrant spices, served atop warm basmati rice.

# What You Need:

→ Chickpea Tikka Masala

01 - 2 tablespoons coconut oil or neutral oil
02 - 1 large yellow onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 green chili, finely chopped (optional)
06 - 2 teaspoons ground cumin
07 - 2 teaspoons ground coriander
08 - 1 teaspoon paprika
09 - 1 teaspoon garam masala
10 - ½ teaspoon ground turmeric
11 - ½ teaspoon chili powder
12 - 1 can (14 oz) crushed tomatoes
13 - 2 cans (each 14 oz) chickpeas, drained and rinsed
14 - 1 cup full-fat coconut milk
15 - 1 teaspoon salt, or to taste
16 - ½ teaspoon black pepper
17 - 1 tablespoon lemon juice
18 - ¼ cup fresh cilantro, chopped, plus more for garnish

→ Rice

19 - 1½ cups basmati rice
20 - 3 cups water
21 - ½ teaspoon salt

# How to Make It:

01 - Rinse basmati rice under cold water until clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until tender. 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 Dutch oven over medium heat. Add chopped onion and sauté for 5 to 6 minutes until softened and golden.
03 - Stir in minced garlic, grated ginger, and chopped green chili if using. Cook for 1 minute until fragrant.
04 - Add ground cumin, coriander, paprika, garam masala, turmeric, and chili powder. Toast spices for 1 to 2 minutes, stirring constantly to release aromas.
05 - Pour in crushed tomatoes and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally.
06 - Add chickpeas, coconut milk, salt, and black pepper. Stir well, reduce heat, and simmer uncovered for 15 to 20 minutes until sauce thickens and flavors meld.
07 - Stir in lemon juice and chopped cilantro. Adjust seasoning as needed.
08 - Plate chickpea tikka masala over basmati rice and garnish with additional cilantro.

# Expert Tips:

01 -
  • The sauce clings to each chickpea like it was meant to be there, creamy and bold without any dairy.
  • It comes together in under an hour, but tastes like you've been stirring it all day.
  • Leftovers taste even better the next morning, soaked into warm rice with a squeeze of lemon.
02 -
  • If you don't toast the spices, the whole dish tastes flat, give them that minute in the pan.
  • Rinsing the chickpeas keeps the sauce smooth, the canning liquid can make it gummy.
  • Don't cover the sauce while it simmers, you want it to reduce and thicken.
03 -
  • Use full-fat coconut milk, the light stuff won't give you that creamy, restaurant-style sauce.
  • Taste the sauce before you add the lemon, sometimes the tomatoes are tangy enough and you only need a small squeeze.
  • If you're cooking for a crowd, this doubles easily and tastes even better made a day ahead.

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