Vegan Chickpea Tikka Masala

Share this recipe!

Jump to Recipe Jump to Video Print Recipe

This vegan chickpea tikka masala is packed with flavor from aromatic spices, tangy tomato, creamy coconut milk, and hearty chickpeas. This is a satisfying and wholesome Indian dish you will love! Serve with warm basmati rice and a piece of buttered toasted naan for the perfect meal.

  • Easy – This recipe has simple ingredients that are combined in one pot. This is a great easy meal prep recipe that can be enjoyed the next day (and it’s even more flavorful!)
  • Flavorful – The creamy sauce with hearty chickpeas and rich aromatic spices creates a mouthwatering indian dish you will love
  • Healthy– Plant-based protein and tomatoes create a healthier indian recipe. To make it even healthier use lite coconut milk.
  • Vegan, dairy-free, & gluten-free

This vegan tikka masala recipe reminds me of one of my favorite dishes at Indian restaurants before I went vegan. It has all the similar flavors of traditional tikka masala (love that creamy tomato sauce!) but with plant-based ingredients. I honestly think the vegan version is a lot better!

This is a great recipe for weeknights because it takes less than 30 minutes to make!

▶︎Love cozy meals? Check out these other soups, stews, and curry recipes!

▶︎You will LOVE this incredible list of unique Vegan Chickpea Recipes (including some REALLY good desserts you would never guess have chickpeas!)

🍅Ingredients

  • Chickpeas (garbanzo beans): You only need two 15 oz cans for this recipe. If you have some extra chickpeas, try out my General Tso’s Chickpeas that are easy to make in only 15 minutes!
  • Coconut milk: Full-fat coconut milk will give you the best flavor for this recipe. If you want less calories or fat, use Lite coconut milk.
  • Tomato Puree: This is the class flavor of tikka masala. You only need one 15 oz can for this recipe.
  • Rice or Bread for the side: You can serve with basmati rice, brown rice, vegan naan bread , or cauliflower rice for a healthier option.

See recipe card for full ingredient list and quantities.

▶︎For another amazing Indian recipe, try out my Chickpea Curry!

📝Step-by-Step Instructions

Step 1: In a large saucepan or dutch oven, add your olive oil (or coconut oil) and warm over medium heat. Cook the onions until soft (~ 3 minutes) until they start to turn slightly brown.

Step 2: Add garlic and ginger paste and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric, black pepper and coriander (NO SALT YET). Fry for about 30 seconds until fragrant, while stirring occasionally.

Step 3: Pour in the tomato puree, chickpeas, water, and salt. Bring to a rapid simmer by turning heat up to high. Then turn heat down to med-low and simmer for about 20 minutes (covered), stirring occasionally until sauce thickens. The tikka masala sauce should become a deep brown red color.

Step 4: Stir the coconut cream and brown sugar through the sauce.

Step 5: Garnish with fresh cilantro and serve with white rice and fresh naan. Optional: squeeze from fresh lemon juice on top.

❓Recipe FAQs

What does tikka masala taste like?

The taste is a blend of various spices including a combination of aromatic spices like cumin, coriander, garam masala, and turmeric, which contribute to the dish’s warm and earthy undertones. The addition of tomatoes provides a subtle sweetness and acidity, while coconut milk adds creaminess.

Is chickpea tikka masala spicy?

No this dish is not spicy at all. It is packed with lots of flavor from the spices.

What can I serve with chickpea tikka masala?

Chickpea tikka masala pairs excellently with fluffy basmati rice, warm naan bread for scooping, or roti. For a healthier option, try it over quinoa or cauliflower rice.

How do I store leftovers? Can I freeze chickpea tikka masala?

Store leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze this dish for up to 3 months.

Pro Tips

  • As your chickpeas are simmering, check them intermittently to make sure they are not getting to dry and starting to stick to the bottom of the pan. Add a little extra water if this happens and be sure to cook on LOW heat so it is simmering, not boiling.
  • You can make this dish oil-free by using 1/4 cup of water or vegetable broth when sauteeing.
  • You can easily double this recipe for leftovers. It tastes even better the next day as the flavor develops even more. My husband even ate some of the tikka masala in tacos (a unique but great way to use leftovers- haha!)

⇨ Other Delicious Dinners ⇦

♡ Did you love this recipe? ♡

Leave a ⭐️rating and ✏️comment below (I love to read them!) Tag us on Instagram with a photo or video of your dish 📸 @naturallieplantbased.

Subscribe for more delicious recipes!

Vegan Chickpea Tikka Masala

Allie Petersen
This cozy vegan chickpea tikka masala is an easy weeknight dinner where chickpeas are simmered to perfection in a creamy, spiced tomato and coconut milk sauce.
5 from 43 votes
Print Recipe Pin Recipe Add to Collection

Save This Recipe

Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Cuisine Indian
Servings 4
Calories 212 kcal

Equipment

  • Large saucepan

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tsp ginger paste
  • 1 1/2 teaspoons garam masala
  • 1 teaspoons ground cumin
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ground coriander optional
  • pinch pepper
  • 2 15 oz cans chickpeas drained and rinsed
  • 3/4 tsp salt add more to taste
  • 15 oz tomato puree
  • 1/2 cup water
  • 1 cup full-fat coconut milk*
  • 1 teaspoons brown sugar*
  • Cilantro for topping

Serve with:

Instructions
 

  • In a large saucepan, add your olive oil and warm over medium heat. Cook the onions until soft (~ 3 minutes) until they start to turn slightly brown.
  • Add garlic and ginger paste and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander (NO SALT YET). Fry for about 30 seconds until fragrant, while stirring occasionally.
  • Pour in the tomato puree, chickpeas, water, and salt. Bring to a rapid simmer by turning heat up to high. Then turn heat down to med-low and simmer for about 20 minutes (covered), stirring occasionally until sauce thickens and becomes a deep brown red color.
  • Stir the coconut cream and brown sugar through the sauce.
  • Garnish with cilantro and serve with hot rice and fresh naan.

Video

Notes

⭐️For less fat and calories, substitute with lite coconut milk. 
⭐️If you don’t have brown sugar you can substitute with coconut sugar or maple syrup. 
Other notes:
  • As the chickpeas simmer, check them intermittently to make sure they are not drying out and sticking to the bottom. If this happens, add a touch more water to the dish and make sure heat is on LOW so it’s simmering and not boiling. 

Nutrition

Calories: 212kcalCarbohydrates: 17gProtein: 4gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 479mgPotassium: 660mgFiber: 3gSugar: 8gVitamin A: 549IUVitamin C: 14mgCalcium: 48mgIron: 4mg
Tried this recipe?Comment below & tag @naturallieplantbased on Instagram!

Plant-Based Food Blogger

6 Comments

  1. Absolutely loved your vegan chickpea tikka masala! I’m a big fan of Indian food and as a dairy-free eater, finding this flavorful and gluten-free recipe was a real win. Thanks for sharing!

    Reply

  3. 5 stars
    This is so good and easy to prep with pantry staples. It’s been in our rotation for the last few months and everyone in my house loves it. Super satisfying and really easy to make.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating