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Easy Chickpea Tikka Masala Recipe

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4.2 from 2 reviews

Easy Chickpea Tikka Masala is a wonderfully simple and vegan spin on the beloved Indian classic. This recipe features a rich, creamy tomato-based sauce infused with traditional spices like garam masala, cumin, and coriander, combined with hearty chickpeas for a protein-packed meal. Perfect for meal prep, this dish delivers comforting, indulgent flavors in just 35 minutes, making it ideal for weeknight dinners or batch cooking.

Ingredients

Spices and Seasonings

  • 2 teaspoons ground cumin (roasted geera preferred)
  • 2 teaspoons ground coriander
  • 1 ¼ teaspoons turmeric
  • 2 teaspoons cayenne pepper (reduce to 1 teaspoon for less heat)
  • 2 teaspoons paprika
  • 1 tablespoon garam masala
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • Sea salt and ground black pepper, to taste

Produce

  • ½ large red onion, diced
  • ½ tablespoon fresh ginger, grated
  • 3 cloves garlic, minced
  • Juice of 1 lime (about 1 tablespoon)

Pantry

  • 2 tablespoons coconut oil (or any oil or vegan butter)
  • 1 ½ tablespoons tomato paste
  • 2 teaspoons coconut sugar (optional, to balance acidity)
  • 28 ounces tomato sauce (jarred, canned, or fresh)
  • 2 cans chickpeas, drained (total approx. 32 oz/454 g)
  • 1 cup thick coconut milk (creamy white part separated from coconut water)

Instructions

  1. Heat Oil and Sauté Aromatics: In a large saucepan over medium-high heat, heat 2 tablespoons of coconut oil until shimmering. Add the diced red onion, minced garlic, and grated fresh ginger. Reduce heat to medium and sprinkle with sea salt and black pepper. Sauté, stirring frequently, until onions become translucent and the ginger and garlic are fragrant, about 4 minutes.
  2. Add and Toast Spices: Reduce heat to medium. Stir in ground cumin, coriander, turmeric, cayenne pepper, paprika, and garam masala. Mix thoroughly with the onion mixture. Add 1 ½ tablespoons tomato paste along with a splash of water. Continue sautéing for 3-4 minutes, stirring often to toast the spices and meld flavors. Add additional water as needed to prevent sticking.
  3. Simmer with Tomato Sauce: Pour in the 28 ounces of tomato sauce and stir to combine. Lower heat to maintain a gentle simmer and cook for 5 minutes to develop the sauce.
  4. Blend the Sauce: Remove the pan from the heat. Carefully transfer the sauce into a blender. Add 1 teaspoon sea salt, ½ teaspoon black pepper, and the optional 2 teaspoons coconut sugar. Blend for 1 to 2 minutes until the sauce is completely smooth and creamy. Return the blended sauce to the saucepan.
  5. Add Chickpeas and Simmer: Stir the drained chickpeas into the sauce. Bring the mixture to a boil, then reduce heat to medium-low. Allow the curry to simmer gently for 8 to 10 minutes, partially covered to let steam escape, stirring occasionally.
  6. Finish with Coconut Milk and Lime: Stir in 1 cup of thick coconut milk. Let the curry simmer for an additional 3 minutes. Taste and adjust seasoning with salt and pepper as desired. Remove from heat and squeeze fresh lime juice over the curry, stirring to combine well.
  7. Serve: Allow the curry to cool slightly before serving. Pairs beautifully with rice and naan bread. Enjoy your hearty and flavorful vegan chickpea tikka masala!

Notes

  • Use thick coconut milk (the solid cream separated from coconut water) for the best creamy texture.
  • Adjust cayenne pepper to control the heat level of the dish.
  • The blending step creates a smooth, rich sauce characteristic of tikka masala.
  • Partially covering the simmering curry allows excess liquid to evaporate while keeping it moist.
  • Adding lime juice at the end brightens and balances the rich flavors.
  • This dish is perfect for meal prep and reheats well.
  • Serve with basmati rice and warm naan or flatbread for a complete meal.

Find it online: https://recipeplenty.com/easy-chickpea-tikka-masala-recipe/