Vegan Chickpea Tikka Masala (Printable version)
Creamy, spiced chickpeas simmered in coconut sauce, served over fluffy basmati rice for a flavorful vegan meal.
# Ingredient list:
→ Chickpea Tikka Masala
01 - 2 tablespoons coconut oil or olive oil
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 2.5 cm fresh ginger, grated
05 - 1 green chili, finely chopped (optional)
06 - 2 teaspoons garam masala
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon turmeric
11 - 1/4 teaspoon cayenne pepper (optional)
12 - 400 grams (14 oz) canned chopped tomatoes
13 - 400 ml (14 oz) canned full-fat coconut milk
14 - 2 cans (400 grams / 14 oz each) chickpeas, drained and rinsed
15 - 1 teaspoon salt, or to taste
16 - 1/2 teaspoon black pepper
17 - 2 teaspoons maple syrup or sugar
18 - Juice of 1/2 lemon
19 - 2 tablespoons fresh cilantro, chopped, plus more for garnish
→ Basmati Rice
20 - 1 1/2 cups basmati rice
21 - 3 cups water
22 - 1/2 teaspoon salt
# Directions:
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 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 over medium heat. Add chopped onion and sauté for 5 to 7 minutes until soft and golden.
03 - Stir in minced garlic, grated ginger, and chopped green chili if using. Cook for 1 to 2 minutes until fragrant, stirring frequently.
04 - Add garam masala, cumin, coriander, smoked paprika, turmeric, and cayenne pepper. Toast spices for 1 minute until aromatic.
05 - Add chopped tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes soften and the sauce thickens slightly.
06 - Pour in coconut milk and mix thoroughly. Add 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 is thick and creamy.
08 - Stir in lemon juice and chopped cilantro. Adjust seasoning to taste. Serve tikka masala hot over basmati rice and garnish with additional cilantro.
# Expert Tips:
01 -
- It's rich and creamy without a drop of dairy—the coconut milk does something almost magical when it meets those warm spices.
- Chickpeas soak up every bit of flavor, making them feel luxurious rather than like a substitute.
- The whole thing comes together in under an hour, so you can have restaurant-quality curry on a weeknight without the delivery fee.
02 -
- Don't skip rinsing the rice—it's the difference between fluffy individual grains and a starchy, clingy mess that makes the whole meal feel off.
- Full-fat coconut milk is non-negotiable; light coconut milk lacks the richness that makes this dish feel indulgent, and you'll taste that absence immediately.
- Taste the sauce after adding lemon juice and cilantro—the acid and fresh herbs balance everything, and a squeeze more or less changes the entire flavor profile.
03 -
- Toast your spices for a full minute before adding wet ingredients—this single step is the difference between a good curry and one that tastes like it came from a restaurant.
- Always simmer uncovered so the sauce can reduce and thicken; a covered pot traps steam and keeps the sauce watery and separated.