Vegan Chickpea Tikka Masala (Printable)

Aromatic vegan curry of chickpeas simmered in creamy tomato tikka masala sauce with basmati rice.

# What You’ll Need:

→ Tikka Masala Sauce

01 - 2 tablespoons coconut oil
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 green chili, deseeded and finely chopped
06 - 2 teaspoons garam masala
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon turmeric
11 - 1 teaspoon salt
12 - 1 (14 oz) can diced tomatoes
13 - 1 (14 oz) can coconut milk
14 - 2 (14 oz) cans chickpeas, drained and rinsed
15 - 1 tablespoon tomato paste
16 - 1 teaspoon sugar or maple syrup
17 - 1/2 lemon, juiced
18 - Fresh cilantro, chopped for garnish

→ Basmati Rice

19 - 1.5 cups (10.5 oz) basmati rice
20 - 3 cups (24 oz) water
21 - 1/2 teaspoon salt

# 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, 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 coconut oil in a large skillet or Dutch oven over medium heat. Add chopped onion and sauté for 5 to 7 minutes until soft and golden.
03 - Stir in garlic, ginger, and green chili. Cook for 1 minute until fragrant.
04 - Add garam masala, cumin, coriander, smoked paprika, turmeric, and salt. Toast the spices for 1 minute, stirring constantly to release their essential oils.
05 - Mix in diced tomatoes, tomato paste, and sugar. Simmer for 5 minutes, stirring occasionally to combine flavors.
06 - Pour in coconut milk and add the drained chickpeas. Stir well, reduce heat, and simmer uncovered for 15 to 20 minutes until the sauce thickens and flavors meld together.
07 - Stir in lemon juice. Taste and adjust salt or acidity as needed to balance the flavors.
08 - Serve the chickpea tikka masala over steamed basmati rice. Garnish generously with fresh chopped cilantro.

# Expert Advice:

01 -
  • Everything comes together in one pan, making cleanup almost suspiciously easy
  • The sauce tastes like it simmered for hours but only needs 20 minutes
  • Leftovers actually taste better the next day, if they last that long
02 -
  • Do not rush the onion step, that caramelized sweetness is crucial
  • Letting the sauce reduce uncovered concentrates the flavors
  • The sauce will continue thickening as it stands off the heat
03 -
  • Toast your spices in a dry pan before adding oil for even deeper flavor
  • Use an immersion blender directly in the pan if you want to thicken the sauce

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