Vegan Chickpea Tikka Masala

There's something about the smell of toasted spices hitting hot oil that stops you mid-thought, and that's exactly what happened the first time I attempted tikka masala in my tiny apartment kitchen. I'd been craving that rich, warming sauce I'd had at a favorite restaurant, but wanted to skip the cream and meat entirely. After some trial and error, I realized coconut milk does something magical when it meets ginger and cumin—it becomes luxurious without any animal products at all. Now this dish is my go-to when I want to feel genuinely nourished.

I made this for my partner during one of those weeks where everything felt hectic, and watching them close their eyes after the first bite made the whole afternoon of chopping worthwhile. They asked for seconds, which never happens, and suddenly dinner became this small moment of peace between us. That's when I knew this recipe had staying power.

Ingredients

• Coconut oil: Use full-fat if you want richness, but neutral oil works if you want to keep things lighter—I've done both and honestly the coconut adds a subtle sweetness that feels right here.
• Yellow onion: Chop it finely so it melts into the sauce rather than hiding in chunks.
• Garlic and ginger: Fresh is non-negotiable; it's what gives this dish its soul.
• Green chili: Skip it if heat isn't your thing, but a small amount adds brightness without overwhelming.
• Spices (cumin, coriander, paprika, garam masala, turmeric, chili powder): Toast them together in step 4—this is where the magic happens, so don't rush it.
• Crushed tomatoes: Canned is perfect here; fresh tomatoes would water everything down.
• Chickpeas: Drain and rinse them well to get rid of the starchy liquid.
• Coconut milk: Full-fat only for this—light coconut milk makes the sauce taste thin and sad.
• Salt, pepper, and lemon juice: The lemon juice at the end cuts through the richness and brightens everything up.
• Cilantro: Fresh cilantro is the final touch that makes this feel alive, so don't skip it or substitute dried.
• Basmati rice: Rinse it thoroughly; this simple step is what makes the difference between fluffy and gluey.

Instructions

Rinse and start the rice:

Run the basmati under cold water, stirring with your fingers until the water runs clear—this removes starch and prevents clumping. Combine rice, water, and salt in a saucepan, bring to a boil, then cover and reduce heat to low for 12-15 minutes.

Begin the base:

While rice simmers, heat oil in a large skillet over medium heat and add chopped onion, stirring occasionally until it turns golden and soft around the edges—this takes about 5-6 minutes and is worth the patience.

Layer in aromatics:

Once the onion is ready, stir in minced garlic, ginger, and chili if using, cooking just until fragrant—about 1 minute—so they don't burn and turn bitter.

Toast your spices:

Add all the dry spices and stir constantly for 1-2 minutes; you'll actually hear them crackle slightly and smell something incredible—that's when you know they're releasing their oils.

Build the sauce:

Pour in crushed tomatoes and let everything simmer for 5 minutes, stirring now and then so nothing sticks to the bottom.

Simmer with chickpeas:

Add chickpeas, coconut milk, salt, and pepper, then reduce heat and let it bubble gently uncovered for 15-20 minutes until the sauce becomes deeper in color and clings to a spoon—this is when you know it's ready.

Finish with brightness:

Stir in lemon juice and cilantro, taste, and adjust salt or lemon to your preference.

Plate and serve:

Fluff the rice with a fork, divide between bowls, spoon the sauce generously over top, and add a final scatter of cilantro.

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This dish became my answer to the question "what's for dinner?" during a stretch when I was learning to cook more intentionally, to taste things as I made them. Now whenever I make it, I think of how food can be simple and nourishing at the same time, and how that matters more than I used to realize.

Making This Your Own

The beauty of this recipe is that it adapts without falling apart—add more spices if you like things deeper and earthier, dial back the chili if heat makes you uncomfortable, or throw in a handful of spinach in the last few minutes if you want vegetables in there. I once added roasted cauliflower because I had some on hand, and it was honestly perfect. The sauce is forgiving enough to accommodate your preferences without losing what makes it special.

What to Serve Alongside

Basmati rice is the traditional pairing and it's exactly right, but I've also served this over quinoa for a change, and it works beautifully. Warm naan or even crusty bread soaks up the sauce in a way that feels indulgent. A simple cucumber salad or raita (made with dairy-free yogurt) cuts through the richness and keeps your palate from getting overwhelmed.

The Slow Evening Version

There's something deeply satisfying about letting this simmer longer than necessary—if you have time and aren't hungry immediately, extending that final simmer to 30 or 40 minutes lets the flavors fold into each other even more completely. The sauce will thicken and deepen, and somehow the chickpeas seem to drink in more flavor. This is my favorite way to make it on weekends when time feels less urgent.

• Add a tablespoon of vegan butter at the very end if you want extra richness and a slight golden shine to the sauce.
• Taste constantly as you cook; everyone's salt and heat preferences are different, and adjusting as you go means the final dish is exactly what you want.
• Leftover sauce actually tastes better the next day, so this is one of those recipes that rewards meal prep and sitting with time.

Save

This is the kind of meal that feels like comfort and celebration at the same time, nourishing and honest without apology. Make it for yourself or for someone you care about, and let the spices do what they do best.

Questions & Answers

→ Can I make the chickpea tikka masala less spicy?

Yes, reduce or omit the green chili and chili powder according to your heat preference. Adjust spices gradually to maintain flavor balance.

→ What rice is best for this dish?

Basmati rice is ideal as it provides fluffy, separate grains that complement the creamy sauce perfectly.

→ How can I thicken the sauce if it’s too runny?

Simmer the sauce uncovered for a few extra minutes to reduce excess liquid and concentrate flavors.

→ Is coconut milk necessary for creaminess?

Coconut milk adds richness and a subtle sweetness, but other creamy plant-based milks can be used sparingly if preferred.

→ Can I prepare this dish ahead of time?

Absolutely, the flavors deepen after resting. Store in an airtight container and gently reheat before serving.