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Chickpea Tikka Masala Recipe

Chickpea Tikka Masala Recipe

This Chickpea Tikka Masala brings together tender chickpeas in a creamy, spiced tomato sauce that's rich, comforting, and easy enough for a weeknight dinner. Served with fluffy basmati rice or warm naan, it's a satisfying plant-based meal that's full of bold, aromatic flavors.
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Course: Main Course
Cuisine: Indian, Vegan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Anne Carter
Servings: 6

Equipment

Ingredients

For the Curry

  • 2 tablespoons neutral oil or coconut oil
  • 1 medium yellow onion finely diced
  • 4 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons tomato paste
  • 2 teaspoons garam masala
  • 1½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne pepper optional
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 15-ounce can tomato sauce or crushed tomatoes
  • 1 cup full-fat coconut milk
  • ½ cup vegetable broth
  • 1 teaspoon maple syrup
  • 1 tablespoon fresh lime juice
  • 1 teaspoon dried kasuri methi optional, crushed
  • 2 tablespoons chopped fresh cilantro

For Serving

  • Cooked basmati rice
  • Vegan naan
  • Extra cilantro
  • Lime wedges

Instructions

  • Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and cook for 5 to 6 minutes until softened and lightly golden. Stir in the garlic and ginger. Cook for about 1 minute until fragrant.
    Add the onion and cook for 5 to 6 minutes until softened and lightly golden
  • Add the tomato paste, garam masala, cumin, coriander, paprika, turmeric, cayenne, salt, and black pepper. Stir constantly for 1 to 2 minutes to toast the spices and deepen their flavor.
    Add the tomato paste, garam masala, cumin, coriander, paprika, turmeric, cayenne, salt, and black pepper
  • Pour in the tomato sauce and vegetable broth. Stir well and let the sauce simmer for 5 to 7 minutes until slightly thickened.
    Pour in the tomato sauce and vegetable broth
  • For an extra smooth restaurant-style sauce, carefully blend the sauce using an immersion blender or transfer it to a blender before returning it to the pan.
    For an extra smooth restaurant-style sauce, carefully blend the sauce using an immersion blender or transfer
  • Add the chickpeas and stir until evenly coated. Simmer for 8 to 10 minutes so the chickpeas absorb the flavors.
    Add the chickpeas and stir until evenly coated. Simmer for 8 to 10 minutes so the chickpeas absorb the flavors
  • Reduce the heat to low and stir in the coconut milk. Simmer gently for another 3 to 5 minutes until the curry becomes creamy and silky.
    Reduce the heat to low and stir in the coconut milk. Simmer gently for another 3 to 5 minutes until the curry becomes creamy and silky.
  • Mix in the maple syrup, lime juice, and crushed kasuri methi if using. Taste and adjust the seasoning with additional salt or spice as needed.
    Mix in the maple syrup, lime juice, and crushed kasuri methi if using. Taste and adjust the seasoning with additional salt or spice as needed
  • Garnish with fresh cilantro and serve hot with steamed basmati rice and warm vegan naan.
    Garnish with fresh cilantro and serve hot with steamed basmati rice and warm vegan naan

Notes

  • Use full-fat coconut milk for the richest, creamiest sauce.
  • For a thicker curry, simmer uncovered for a few extra minutes before adding the coconut milk.
  • Roasted cauliflower, spinach, peas, or bell peppers make excellent additions.
  • The curry tastes even better the next day as the spices continue to develop.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freeze for up to 3 months and thaw overnight before reheating.
Keyword Chickpea Tikka Masala, vegan