Chickpea Tikka Masala

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There is something so profoundly comforting about a big bowl of chickpea tikka masala. The warm spices, creamy tomato coconut sauce, and those tender chickpeas are soaking up every bit of flavor. It is hard to believe that all of this goodness is ready in just 40 minutes!

This chickpea tikka masala keeps everything I love about traditional tikka masala, but swaps out the meat and dairy for wholesome plant-based ingredients. It is hearty, nourishing, and surprisingly simple to make at home, just like my vegan tikka masala. What is even better is that it tastes like it has been simmering all day. The smell alone gets my family’s appetite started up. I recommend giving this recipe a try on your next curry night.

My family loves my chickpea and potato curry, so I thought, why not kick it up a notch and make a tikka masala? As a nutritionist, I am always looking for ways to serve traditional flavors in lighter ways. This was the first thing I made for a friend of mine who just recently switched to veganism. He loves anything spicy and fragrant, but is used to having it with meat. After he first tried this, he told me that this was the first time he had ever had a curry and been satisfied without feeling sluggish. 

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🥘 Ingredients

I could make this at a moment’s notice, on any given day of the week, thanks to the everyday staple ingredients in this dish. 

Coconut oil: I use this to saute the aromatics and release the flavor in the spices. It is a healthier alternative to regular oil and goes well with coconut milk. 

Onion: I dice one large onion to build a base with its natural sweetness.

Garlic and ginger: For this recipe, I use fresh minced garlic and ginger for a bold flavor that infuses the base.

Spices: I use ground cumin, ground coriander, smoked paprika, turmeric, garam masala, salt, and black pepper to create the signature tikka masala flavor.

Canned diced tomatoes: This is what I rely on for the rich tomato base and bold red color.

Coconut milk or cream: I like using full-fat coconut milk or cream for a thick, creamy sauce.

Chickpeas: For this recipe, I used canned chickpeas, which have been rinsed and drained. Best for texture and convenience.

🔪 How To Make

I built this dish step by step, making sure the spices and sauce developed fully and to perfection. This is how I do it:

Saute onion: I heat my coconut oil in a large pot over medium heat, and saute the diced onion until soft and translucent. 

Add aromatics and spices: Then, I stir in the garlic and ginger and cook briefly. After that, I add in my cumin, coriander, paprika, turmeric, and garam masala, allowing them to toast in the oil.

Add remaining ingredients: Next, I pour in the diced tomatoes and coconut milk. Then I stir in the chickpeas and bring everything to a simmer, and allow it to cook for about 25 minutes. I make sure to stir the sauce occasionally.

Adjust and serve: Once the sauce is thickened, I remove it from the heat, taste, and adjust the seasoning if required. I serve this curry hot over rice.

📖 Variations 

I have many variations over the years, and these are the three that get the most praise:

Extra veggie crunch: Just before serving, I add cauliflower that has been steamed and then crisped in the air fryer and dusted with paprika. My kids love this type of cauliflower and will devour any dish I put it in. 

Spicy version: I stir in 1 teaspoon of red chili flakes with the spices for more heat. This is the version I serve when I am just catering to adults. My husband loves the heat, but always adds a spoonful of plain yogurt to his. 

Creamier option: For an even creamier option, I mix in 2 tablespoons of my homemade cashew cream sauce. I do this when I really want to show off and impress my guests. It works every time.

🍽 Serving Suggestions

I usually serve this creamy chickpea tikka masala with my homemade cilantro and lime rice for a fresh, zesty accompaniment. But if you would prefer a more protein-rich side serving, you should try this curry with my Instant Pot quinoa. The sauce soaks into the grains, making every mouthful sublime. 

The last time I made this for dinner, I was feeling unusually energetic. And since this meal was done pretty quickly, I went a bit overboard with my side dishes. I made some of my vegan flatbread, as well as my healthy Indian mixed vegetable sabji. When we sat down to eat, I was hit with another wave of inspiration. I placed my chickpea masala on top of my flat bread, topped it with sabji, and folded it into a sort of naanwich. My kids and husband soon followed suit. Next time you have curry and flat bread, give this a try! 

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftovers in an airtight container in the refrigerator for up to 5 days.

Freezing: I use freezer-safe containers, and freeze portions for up to 1 month, and thaw them overnight in the fridge before reheating.

Reheating: For reheating, I use the stovetop on a low heat and add a splash of water if the sauce has thickened too much.

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