Vegan Chickpea Tikka Masala (Printable version)
A creamy vegan curry combining chickpeas with spiced tomato-coconut sauce and basmati rice.
# What You'll Need:
→ Chickpea Tikka Masala
01 - 2 tablespoons coconut oil or olive oil
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 green chili, finely chopped (optional)
06 - 2 teaspoons garam masala
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon turmeric
11 - 1/4 teaspoon cayenne pepper (optional)
12 - 1 can (14 ounces) chopped tomatoes
13 - 1 can (14 ounces) full-fat coconut milk
14 - 2 cans (14 ounces each) chickpeas, drained and rinsed
15 - 1 teaspoon salt, or to taste
16 - 1/2 teaspoon black pepper
17 - 2 teaspoons maple syrup or sugar
18 - Juice of 1/2 lemon
19 - 2 tablespoons fresh cilantro, chopped, plus extra for garnish
→ Basmati Rice
20 - 1 1/2 cups basmati rice
21 - 3 cups water
22 - 1/2 teaspoon salt
# How to Prepare:
01 - Rinse basmati rice under cold water until clear. In a medium saucepan, combine rice, water, and salt. Bring to boil, 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 - Heat coconut oil in a large skillet over medium heat. Add chopped onion and sauté for 5 to 7 minutes until soft and golden.
03 - Incorporate minced garlic, grated ginger, and green chili if using. Cook 1 to 2 minutes, stirring frequently, until fragrant.
04 - Add garam masala, ground cumin, ground coriander, smoked paprika, turmeric, and cayenne pepper. Toast spices for 1 minute until aromatic.
05 - Stir in chopped tomatoes and cook for 5 minutes, stirring occasionally, until tomatoes soften and sauce thickens slightly.
06 - Pour in coconut milk and mix thoroughly. Add chickpeas, salt, black pepper, and maple syrup. Bring sauce to a gentle simmer.
07 - Simmer uncovered for 15 to 20 minutes, stirring occasionally, until sauce is thick and creamy.
08 - Stir in lemon juice and chopped cilantro. Adjust seasoning to taste.
09 - Ladle chickpea tikka masala over fluffed basmati rice. Garnish with extra cilantro and serve hot.
# Expert advice:
01 -
- The sauce gets silky and deeply spiced without any cream or animal products—just pure coconut and tomato magic.
- It tastes even better the next day when the flavors deepen, so leftovers are a gift to your future self.
- You can adjust the heat level to match your mood, from mild and mellow to genuinely spicy.
02 -
- Don't skip rinsing the rice—it's the difference between a sticky clump and grains that stay separate and light.
- If your sauce seems thin after simmering, don't panic; let it cook a bit longer uncovered and it'll concentrate and thicken beautifully.
- Taste as you go near the end; coconut milk can mute spices, so you might need more salt or lemon than the recipe suggests.
03 -
- If you have time, prepare the spice mixture in advance and store it in a small bowl—it makes the actual cooking feel effortless and organized.
- Keep the heat at a gentle simmer rather than a rolling boil, which helps the sauce develop flavor instead of reducing unevenly.