Description
This Chickpea Tikka Masala is a rich, aromatic, and plant-powered twist on a classic Indian favorite. Made with coconut milk, warm spices, and hearty chickpeas, it’s comforting, nourishing, and perfect for a satisfying meatless dinner. Serve with fluffy rice or naan for a complete meal.
Ingredients
Scale
- 1 tbsp coconut oil or olive oil
- 1 medium yellow onion, chopped
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 (14 oz) can diced tomatoes
- 1 (15 oz) can full-fat coconut milk
- 2 (15 oz) cans chickpeas, drained and rinsed
- 2 tsp maple syrup (optional)
- 1 tbsp lime juice
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
- Sauté aromatics: Heat oil in a skillet over medium heat. Add onion and cook 5–6 minutes until soft and golden.
- Add garlic and ginger: Cook for 1–2 minutes until fragrant.
- Toast spices: Stir in garam masala, cumin, turmeric, paprika, salt, and pepper. Toast for 30 seconds.
- Add liquids: Stir in diced tomatoes and coconut milk. Bring to a gentle simmer.
- Add chickpeas: Stir in chickpeas and simmer uncovered for 10–15 minutes.
- Finish: Stir in maple syrup (if using) and lime juice. Adjust seasoning to taste.
- Serve: Garnish with cilantro and serve hot with rice or naan.
Notes
- Bloom spices in oil to release full flavor.
- Use full-fat coconut milk for the best creamy texture.
- Blend part of the sauce for a restaurant-style consistency.
- Make it spicy with fresh chili or red pepper flakes.
- Great for meal prep – flavors deepen after a day in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
Keywords: Chickpea Tikka Masala, Vegetarian curry, Vegan Indian recipes, Plant-based tikka masala, Coconut milk curry