Vegan Chickpea Tikka Masala (Printer-Friendly)
Creamy chickpeas cooked in aromatic spices with basmati rice for a satisfying vegan main dish.
# What You'll Need:
→ Chickpea Tikka Masala
01 - 2 tablespoons coconut oil or neutral vegetable oil
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 teaspoons ground cumin
06 - 2 teaspoons ground coriander
07 - 2 teaspoons garam masala
08 - 1 teaspoon turmeric
09 - 1 teaspoon smoked paprika
10 - 1/4 teaspoon cayenne pepper
11 - 1 can (14 oz) diced tomatoes
12 - 1 can (14 oz) full-fat coconut milk
13 - 2 cans (14 oz each) chickpeas, drained and rinsed
14 - 1 teaspoon salt
15 - 1/2 teaspoon black pepper
16 - 1 tablespoon lemon juice
17 - 1 tablespoon maple syrup or sugar
→ Rice
18 - 1 1/2 cups basmati rice
19 - 3 cups water
20 - 1/2 teaspoon salt
→ To Serve
21 - Fresh cilantro, chopped
22 - Lemon wedges
# How to Make It:
01 - Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
02 - While the rice cooks, heat oil in a large skillet or saucepan over medium heat. Add the onion and sauté for 5-6 minutes until softened and lightly golden.
03 - Stir in the garlic and ginger, cooking for 1 minute until fragrant.
04 - Add cumin, coriander, garam masala, turmeric, smoked paprika, and cayenne pepper. Toast spices for 30 seconds, stirring constantly.
05 - Pour in the diced tomatoes, scraping up any browned bits from the pan. Cook for 3-4 minutes, stirring occasionally.
06 - Add coconut milk, chickpeas, salt, and black pepper. Stir to combine and bring to a gentle simmer.
07 - Reduce heat to low and simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens and flavors meld.
08 - Stir in lemon juice and maple syrup. Taste and adjust seasoning as needed. Serve the chickpea tikka masala over the cooked rice, garnished with fresh cilantro and lemon wedges if desired.
# Expert Advice:
01 -
- Rich and creamy without a drop of dairy
- Better than takeout and ready in under an hour
02 -
- Burning the spices ruins everything, so keep them moving in the pan
- Letting the curry rest for 10 minutes before serving makes the flavors deepen dramatically
03 -
- Crush fenugreek leaves between your palms before adding them for maximum aroma
- If sauce is too thick, add splashes of the chickpea liquid you saved