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Vegan Chickpea Tikka Masala served on a plate

Vegan Chickpea Tikka Masala

Creamy 30 minute vegan chickpea tikka masala with coconut milk and bloomed spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 cans chickpeas (15 oz each) drained and rinsed
  • 1 can full-fat coconut milk (14 oz)
  • 1 can crushed tomatoes (14 oz)
  • 1 large yellow onion finely diced
  • 6 cloves garlic minced
  • 2 tbsp fresh ginger grated
  • 2 tbsp olive oil or coconut oil
  • 2 tbsp tomato paste
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne adjust to taste
  • 1 tsp kosher salt
  • 1 tsp brown sugar optional
  • 1/2 cup fresh cilantro chopped
  • 1 lime cut into wedges

Method
 

  1. Heat oil in a deep skillet over medium heat. Add diced onion with a pinch of salt and cook 5 minutes until softened.
  2. Add garlic, ginger, and tomato paste. Cook 1 minute. Add all dry spices and toast 30 seconds.
  3. Pour in crushed tomatoes. Simmer 5 minutes until the sauce darkens and thickens.
  4. Stir in coconut milk and brown sugar. Simmer 5 more minutes.
  5. Add drained chickpeas. Simmer 8 to 10 minutes until glossy.
  6. Taste and adjust salt. Stir in half the cilantro.
  7. Serve over basmati rice with remaining cilantro, coconut cream, and lime wedges.

Notes

Use full fat coconut milk for the silkiest sauce. Bloom the spices in oil before any liquid hits the pan. Add the lime at the end for brightness.