Vegan Chickpea Tikka Masala (Printable)
A vibrant dish simmered in creamy, spiced tomato sauce paired with fluffy basmati rice.
# What You Need:
→ Chickpea Tikka Masala
01 - 2 tablespoons coconut oil or neutral oil
02 - 1 large yellow onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 green chili, finely chopped (optional)
06 - 2 teaspoons ground cumin
07 - 2 teaspoons ground coriander
08 - 1 teaspoon paprika
09 - 1 teaspoon garam masala
10 - 1/2 teaspoon ground turmeric
11 - 1/2 teaspoon chili powder
12 - 1 can (14 ounces) crushed tomatoes
13 - 2 cans (14 ounces each) chickpeas, drained and rinsed
14 - 1 cup (8 fluid ounces) full-fat coconut milk
15 - 1 teaspoon salt, or to taste
16 - 1/2 teaspoon black pepper
17 - 1 tablespoon lemon juice
18 - 1/4 cup fresh cilantro, chopped, plus more for garnish
→ Rice
19 - 1 1/2 cups (10.5 ounces) basmati rice
20 - 3 cups (24 fluid ounces) water
21 - 1/2 teaspoon salt
# Steps:
01 - Rinse basmati rice under cold water until water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
02 - Heat coconut oil in a large skillet or Dutch oven over medium heat. Add chopped onion and sauté for 5 to 6 minutes until softened and golden.
03 - Stir in minced garlic, grated ginger, and chopped green chili if using. Cook for 1 minute until fragrant.
04 - Add ground cumin, coriander, paprika, garam masala, turmeric, and chili powder. Toast spices for 1 to 2 minutes, stirring constantly to release aromas.
05 - Pour in crushed tomatoes and bring mixture to a simmer. Cook for 5 minutes, stirring occasionally.
06 - Add drained chickpeas, coconut milk, salt, and black pepper. Stir well, reduce heat, and simmer uncovered for 15 to 20 minutes until sauce thickens and flavors meld.
07 - Stir in lemon juice and chopped cilantro. Taste and adjust seasoning if necessary.
08 - Plate chickpea tikka masala over basmati rice. Garnish with additional cilantro before serving.
# Expert Advice:
01 -
- The sauce tastes like you've been simmering it for hours, but it comes together in under 50 minutes.
- One pot, actual flavor—no weird vegan substitutes pretending to be something they're not.
- Chickpeas are so hearty that you won't miss meat, and you'll feel full and satisfied for hours.
02 -
- Full-fat coconut milk is absolutely essential—I learned this the hard way by trying to save calories, and the result was thin and unsatisfying.
- Don't skip toasting the spices; that small step transforms them from dusty powder into something warm and alive.
- Rinsing the rice actually matters more than people think, and it's the reason your basmati will be fluffy instead of mushy.
03 -
- If your sauce is too thin after simmering, increase heat and let it bubble uncovered for another 5-10 minutes until it reaches the consistency you want—coconut milk can be watery depending on the brand.
- Keep the cilantro separate until you're plating; fresh cilantro added at the end tastes brighter than cilantro that's been simmering the whole time.