Vegan Chickpea Tikka Masala (Printer-Friendly)
Tender chickpeas simmered in spiced tomato sauce served over fluffy basmati rice for a hearty meal.
# What You'll Need:
→ Chickpea Tikka Masala
01 - 2 tbsp coconut oil or neutral oil
02 - 1 large yellow onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 tbsp fresh ginger, grated
05 - 1 green chili, finely chopped (optional)
06 - 2 tsp ground cumin
07 - 2 tsp ground coriander
08 - 1 tsp paprika
09 - 1 tsp garam masala
10 - 1/2 tsp ground turmeric
11 - 1/2 tsp chili powder
12 - 14 oz (1 can) crushed tomatoes
13 - 28 oz (2 cans) chickpeas, drained and rinsed
14 - 1 cup (240 ml) full-fat coconut milk
15 - 1 tsp salt, or to taste
16 - 1/2 tsp black pepper
17 - 1 tbsp lemon juice
18 - 1/4 cup fresh cilantro, chopped, plus extra for garnish
→ Rice
19 - 1 1/2 cups (300 g) basmati rice
20 - 3 cups (720 ml) water
21 - 1/2 tsp salt
# How to Make It:
01 - Rinse basmati rice under cold water until water runs clear. Combine rice, water, and salt in a medium saucepan over high heat. Bring to a boil, reduce to low heat, cover, and simmer for 12–15 minutes until rice is tender. Remove from heat and let sit, 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 5–6 minutes until softened and golden.
03 - Stir in minced garlic, grated ginger, and green chili if using. Cook for 1 minute until fragrant.
04 - Add ground cumin, coriander, paprika, garam masala, turmeric, and chili powder. Stir constantly and toast spices for 1–2 minutes.
05 - Pour in crushed tomatoes and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally.
06 - Add drained chickpeas, coconut milk, salt, and black pepper. Stir well and simmer uncovered over low heat for 15–20 minutes until thickened and flavors meld.
07 - Remove from heat and stir in lemon juice and chopped cilantro. Adjust seasoning to taste.
08 - Plate chickpea tikka masala over basmati rice and garnish with additional cilantro if desired.
# Expert Advice:
01 -
- The sauce clings to each chickpea like a velvet blanket, rich and tangy without a drop of cream.
- It comes together in under an hour, yet tastes like youve been simmering it all day.
- Leftovers somehow taste even better the next morning, spooned over toast or stirred into scrambled tofu.
02 -
- Do not skip toasting the spices, raw spices taste chalky and flat, toasted ones are aromatic and complex.
- Let the sauce simmer uncovered so it reduces and thickens properly, a watery tikka masala is heartbreaking.
- Taste before serving and adjust the lemon, salt, or chili, every batch needs a slightly different touch.
03 -
- Use a heavy-bottomed pot or Dutch oven so the sauce doesnt scorch on the bottom while it simmers.
- If your sauce tastes too acidic, a tiny pinch of sugar or an extra splash of coconut milk will balance it out perfectly.
- Always rinse your rice until the water runs clear, this one step prevents gummy, sticky grains every single time.