Vegan Chickpea Tikka Masala (Printable)
Tender chickpeas in a creamy spiced tomato sauce paired with fluffy basmati rice.
# 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
# Steps:
01 - Rinse the 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 stand, covered, for 5 minutes. Fluff with a fork.
02 - Heat coconut oil in a large skillet over medium heat. Add chopped onion and sauté 5 to 7 minutes until soft and golden.
03 - Stir in minced garlic, grated ginger, and green chili (if using). Cook for 1 to 2 minutes until fragrant.
04 - Add garam masala, cumin, coriander, turmeric, smoked paprika, and cayenne pepper (if using). Stir continuously for 1 minute to toast spices.
05 - Pour in crushed tomatoes, coconut milk, salt, and sugar or maple syrup. Stir thoroughly, bring to a simmer, and cook uncovered for 10 minutes, stirring occasionally.
06 - Incorporate drained chickpeas and simmer for an additional 10 minutes to thicken sauce and meld flavors.
07 - Stir in the juice of half a lemon. Adjust seasoning to taste.
08 - Plate the chickpea tikka masala over the cooked basmati rice. Garnish with chopped fresh cilantro and lemon wedges.
# Expert Advice:
01 -
- It tastes like restaurant-quality food but takes barely an hour from start to finish, which feels like getting away with something.
- The sauce develops this incredible depth where you taste each spice separately, then realize they've become one thing.
- It's naturally vegan and gluten-free without tasting like it's missing anything—just good, honest food.
02 -
- Don't rush the onion—it needs those full 5 to 7 minutes to develop sweetness and color, which anchors the entire dish.
- Toast the spices in the oil before adding the wet ingredients, or they stay sharp and harsh instead of becoming warm and rounded.
03 -
- If the sauce seems too thin after 10 minutes, let it simmer uncovered for a few extra minutes—coconut milk takes time to reduce and thicken properly.
- Taste before you serve and adjust: if it needs more warmth, add a pinch more cayenne; if it needs brightness, another squeeze of lemon does the job.