Vegan Chickpea Tikka Masala

5 from 43 votes

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.

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: Indian

Diet: Vegan

Servings:

Calories: 212kcal

Author: Allie Petersen

Equipment

Large saucepan

Ingredients

1 tablespoon olive oil
1 medium onion diced
2 cloves garlic minced
1 teaspoon ginger paste
1 ½ teaspoons garam masala
1 teaspoons ground cumin
½ teaspoon turmeric powder
½ teaspoon ground coriander optional
pinch pepper
2 15 oz cans chickpeas drained and rinsed
¾ teaspoon salt add more to taste
15 oz tomato puree
½ cup water
1 cup full-fat coconut milk*
1 teaspoons brown sugar*
Cilantro for topping

Serve with:

basmati rice
naan

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