Vegan Chickpea Tikka Masala (Printable version)
Richly spiced chickpea curry served with fluffy basmati rice, bursting with savory flavors.
# What You'll Need:
→ Chickpea Tikka Masala
01 - 2 tablespoons coconut oil or vegetable oil
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 teaspoons garam masala
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1 teaspoon turmeric powder
09 - ½ teaspoon smoked paprika
10 - ½ teaspoon cayenne pepper (optional)
11 - 1 can (14 oz) diced tomatoes
12 - 2 cans (14 oz each) chickpeas, drained and rinsed
13 - 1 cup (8 fl oz) full-fat coconut milk
14 - ½ cup (4 fl oz) water or vegetable broth
15 - 1 teaspoon sea salt, or to taste
16 - ½ teaspoon black pepper
17 - 1 tablespoon lemon juice
18 - 2 tablespoons chopped fresh cilantro, plus extra for garnish
→ Basmati Rice
19 - 1½ cups (10.5 oz) basmati rice
20 - 3 cups (24 fl oz) water
21 - ½ teaspoon salt
# Directions:
01 - Rinse basmati rice under cold water until clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, 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 to 6 minutes until translucent.
03 - Incorporate minced garlic and grated ginger into the skillet. Cook for 1 minute until fragrant.
04 - Stir in garam masala, cumin, coriander, turmeric, smoked paprika, and cayenne pepper if using. Toast spices for 30 seconds to release aromas.
05 - Add diced tomatoes and cook for 4 to 5 minutes, stirring occasionally.
06 - Add drained chickpeas, coconut milk, water or vegetable broth, salt, and black pepper. Mix well, bring to a gentle simmer, and cook uncovered for 15 to 20 minutes, stirring occasionally until thickened and creamy.
07 - Stir in lemon juice and chopped cilantro. Adjust seasoning to taste.
08 - Plate the chickpea curry over the prepared basmati rice. Garnish with additional fresh cilantro.
# Expert advice:
01 -
- It tastes like restaurant-quality Indian food but comes together in under an hour, no stress required.
- Chickpeas soak up all that spiced coconut creaminess and become almost meaty in the best way possible.
- You can make it vegan, gluten-free, and still have everyone at the table asking for seconds.
02 -
- Don't skip the rinsing step on your rice—it's the difference between fluffy individual grains and a mushy, clumpy mess.
- If your sauce seems too thin after 20 minutes, mash a few chickpeas against the side of the pan; they'll release their starches and thicken everything beautifully.
- The lemon juice at the end isn't optional—it's the ingredient that makes people stop and ask what you did differently.
03 -
- Full-fat coconut milk is non-negotiable—lite versions won't give you that silky, luxurious texture the dish deserves.
- Don't let the rice sit too long after resting; fluff it gently right before serving so the grains stay separate and light.