This Chickpea Tikka Masala recipe is an easy dinner to whip up when the Indian food cravings hit (plus, it’s vegan). Ready in just 20 minutes, it’s a flavorful and healthy dinner recipe that’s sure to be a hit (with dozens of five-star reviews to back it up!)
I know I’m not supposed to admit this on account of being a *food blogger* and all, but we have an ordering in problem. As in, we order dinner in more often than I care to admit.
But after a day full of cooking for the blog, sometimes you just want a hot dinner delivered to your door, ya know?
So in an effort to order in a tinsy bit less, I recreated one of my most crave-worthy Indian recipes, tikka masala! Chickpea Tikka Masala, to be exact. It’s creamy with coconut and spiced to perfection, all while being totally vegan!
Reader rating
“This was super yummy! AND both of my boys (11 and 14) ate it- so there’s the proof!! I made it in the instant pot. Dumped it all in, mixed it, and set it at low pressure for 4 minutes. Came out perfectly! (Oh and I used the can of coconut milk.) Thnx for sharing!” —Mom Of Two
How to make tikka masala sauce
To make this plant-based tikka masala sauce, you’ll need a few ingredients (that you probably already have in your kitchen):
Flavor Base: Onion, garlic, and ginger lay the foundation of flavor to tikka masala. Saute them until soft and fragrant!
Spices: Then we’ll throw in garam masala (make your own here), cumin, turmeric, coriander, salt, smoked paprika.
Tomato Puree: A few cans of pureed tomatoes give major umami (and that distinct color) to this Indian curry.
Canned Coconut Milk: I prefer using full-fat coconut milk here to get a full-bodied curry. Go for the canned stuff (not the cartoned milk in the refrigerator section).
Chickpeas: And of course, the chickpeas! These nutrition powerhouses pack a punch of protein along with fiber, keeping you full and satiated.
What to serve with tikka masala
Serve this Chickpea Tikka Masala over a bed of rice, with some homemade naan to sop up the curry! You can substitute the rice for cauliflower rice to make this dish lower in carbs (and the curry is so flavorful, you won’t tell a difference). It’s also great with fluffy homemade naan and a mango lassi on the side!
Variations of this tikka masala
Tikka masala isn’t an exact science, and there are a lot of fun variations you can try out to make it your own! Here are some ideas:
- Cauliflower: Cut cauliflower into florets and us it in place of the chickpeas! Steam or microwave the cauliflower before adding it into the curry.
- Paneer: For even more Indian-inspired flavor, panfry cubes of paneer and use them in place of (or with) the chickpeas.
- Tofu: Tofu also makes a great protein in this curry (here’s how I get my tofu crispy)
- Store Bought Chicken Substitute: The plant-based “chicken” options are getting pretty good nowadays! You could try using some in this curry!
- Add Eggplant: This eggplant curry takes many of the flavors of tikka masala, replacing the chickpeas with eggplant!
- Legumes: You can swap out the chickpea for another legume (like beans or lentils)! Here are our favorite legume recipes for your inspiration.
Ingredients
- 1 Tbsp olive oil 15 mL
- 1 white onion chopped, about 1 cup
- 4 cloves garlic minced
- 2 Tbsp fresh grated ginger
- 1 Tbsp garam masala
- 2 tsp each cumin, ground coriander seed, turmeric, smoked paprika
- 1 tsp salt
- 2 15-oz cans chickpeas drained, 425 g cans
- 2 15-oz cans tomato puree 425 g cans
- 1 14-oz can full-fat coconut milk 400 g
- Serve with: rice, sliced naan, cilantro
Instructions
- Saute: Heat oil in a large pot over medium heat. Add onion, garlic, and ginger, cooking until soft and fragrant, about 3 minutes. Add seasonings and continue cooking for 2 minutes.
- Combine: Add chickpeas, tomato puree, and coconut milk. Cover and cook, stirring occasionally, until hot and simmering.
- Serve: Serve hot over a mound of rice with sliced naan, optionally garnishing with fresh cilantro.
Nutrition Information
PS: This tikka masala is great for meal prep!
Renuka says
As an Indian I would never cook chickpeas this way. The recipe would be okay if either the coconut milk or the tomato puree is omitted. And where is the Tikka?
Sarah says
Thanks for dropping in Renuka! I wanted to provide a lighter/vegan option for folks who didn’t want cream, yogurt, or chicken in their tikka masala, so coconut milk and chickpeas were the answer š
Sanjay says
Hi Sarah,
I think “tikka” means cooked in Indian grill( tandoor), whether it’s chicken, paneer, cauliflower or onions. However, any oven can replace the tandoor. Most importantly there should be some sort of grilled flavour in the recepie. In your recipe even if you grill onion and tomatos then it would justify the name “tikka” and bring that smoky flavour in to the dish. I would also garnish my dish with freshly chopped coriender.
Sarah says
Thanks for the tips, Sanjay! š
Laura Harlow says
Awesome tips Sanjay
Jessica says
Hi Renuka. May I ask how you would make it? I made this tonight, but I’d love to try a more traditional recipe.
Nandita says
I think what we are trying to say is that, out of respect for the culture that this dish is attributed to, perhaps call it something other than “tikka masala.”
Sarah says
Hi Nandita, I’ll definitely consider it moving forward. Thanks so much for letting me know š
Mom of Two says
This was super yummy! AND both of my boys (11 and 14) ate it- so thereās the proof!! I made it in the instant pot. Dumped it all in, mixed it, and set it at low pressure for 4 minutes.
Came out perfectly! (Oh and I used the can of coconut milk.) Thnx for sharing!
Not sure if itās technically tikka, but it sure is tastey. š
Sarah says
So happy to hear! And thanks for the Instant Pot tip, that’ll be useful for others looking to make this even quicker! š
Elizabeth Fine says
This meal looks very simple and delicious. Can’t wait to try it. My daughter is refusing meat and lucky i found your website.
Sarah says
I hope you and your daughter love it! Enjoy š
glenda says
On the Chickpea Tikka Masala, is it 1 TBS garam masala and the 2 tsp each of cumin, coriander seed, turmeric and smoked paprika? Maybe its 1 TBS garam masala OR the other spices?
Sarah says
Great question Glenda! It’s garam masala AND the other spices (though you could probably sub the spices for more garam masala, giving you a slightly different flavor profile).
Rebecca says
Made this last night but didnāt have any turmeric, it was delicious and made a ton!
Do the leftovers freeze well?
Sarah says
So happy to hear it, Rebecca! I haven’t tried freezing it, but I think it would work. The coconut milk may split a little, so the texture could be slightly grainy after freezing.
Jill says
Quite tasty and easy. For nutritional purposes, strongly suggest using brown or red rice – white rice (as shown) is not a healthy ingredient. Thank you!
Sarah says
Definitely! Quinoa would be another good one š
Brianne says
This is untrue, there is very little nutritional difference between brown rice and white rice (from a nutritionist). Moderation is key in either instance.
ISAURA says
I also love this dish, quick to prepare and delicious
!
Sarah says
So happy to hear it, Isaura! š Thanks for dropping a note!
Manisha says
Looks tasty! How long do you let it cook once all the ingredients are combined?
Sarah says
Anywhere from 5 to 20 minutes! Just until it’s all hot š
Alice says
I don’t know what the traditional dish calls for, but boy! this recipe was delicious! The flavor profile reminded me all of the tikka masala I’ve eaten pre-vegetarian days. Thank you for sharing your recipe, Sarah!
Sarah says
So happy to hear it, Alice! Enjoy! š
Michelle says
Absolutely loved this. Loved how quick it all came together. I had rice and naan just waiting to go with this dish. Iād like to give it a little kick. What do you suggest for a little spice? Glad to read that freezing may not be a good idea. I will freeze one portion and see how it goes. I want to tag you on Instagram are you on there?
Sarah says
So happy to hear it, Michelle! You could add a pinch of chili powder or even some fresh hot peppers. Also, I’d love to hear how it goes if you try freezing! I’m on Insta as @liveeatlearn š
Katy says
I followed the recipe, using canned chopped tomatoes as it was what I had in the pantry.
I found the sauce very runny so ended up using an entire catering sized can of chickpeas to bulk it out. I then also added more spices, probably almost doubling the original recipe amounts.
Everyone ate it, even the fussiest of our blended family of nine, and there were plenty of leftovers.
It may not fit the official definition of tikka, but it was certainly delicious!
Sarah says
I’m happy you found adjustments to make it work for you and the family! Enjoy! š
Erin D says
Quick, easy, delicious, and mild-yet-flavorful enough that even my pickiest eaters went back for seconds! Thank you.
Sarah says
So happy to hear it, Erin! Enjoy! š
Jessica says
My husband, who’s not super excited about Indian food, loves this recipe! The large quantity of spices is key. We usually make it with tofu instead of chickpeas because my kids like their chickpeas plain, LOL! It’s also really good with shrimp or broccoli.
I generally make a double batch so we can freeze half of it and pull it out when we need a quick dinner. We think it freezes really well.
I’ve learned how to make naan, so we usually have it with fresh naan. Amazing!!
Sarah says
I’m so happy to hear it freezes well for you guys, and those additions all sound delish! Thanks for letting us know how it went! š
Karen says
Sarah, where did you get the cool tin divided plate?
Sarah says
It’s from a company called ThinkSport! You can find them here š
Trisha says
This was honestly so good. I NEVER leave recipe reviews because Iām lazy & busy, but after how delicious this was plus seeing all the haters, I knew I had to review! Iām indian & I still loved this recipe. People need to understand that not every recipe ever needs to be 100% authentic to the actual dish, sometimes itās nice to have a quick & easy while still tasty version of a good food!
Sarah says
Thanks so much for popping in to let us know how it went, Trisha! š
Souvana says
This is the most delicious Indian did I ever taste it’s so good and vegan and healthy I loved it as 13 years old cooking I learned how to cook when I was 8.
Question: Can you add in the recipe cayenne pepper or no it will ruin the taste?
Souvana
Sarah says
So happy to hear it! Yep you could add a pinch for sure!
Adrienne says
We have been 4 years vegetarian and have made quite a few Indian-themed dishes in that time. THIS ONE, however, is frankly the best of them all! We ate this 3 nights in a row and both agreed we could keep eating it all week. The flavors were bold and hearty. Thanks for a stellar recipe that will now enter our rotation.
Sarah says
So happy to hear it, Adrienne! š
Nan says
Iām not a fan of coconut flavors. Is there another alternative to the coconut milk?
Sarah says
You can use heavy cream and/or plain Greek yogurt!
Natara says
So happy you asked as I’m allergic to coconut!
Michelle says
This recipe was so easy to follow, and so quick to make. I loved how you could alter the number of people you wanted to cater for so you could adjust the ingredients accordingly. The final dish was absolutely delicious! Iāll definitely be making this again soon. Thank you!
Mary says
Love the ease of the recipe and the taste is phenomenal!
Nan says
Hi,
Iām not a fan of the flavor of coconut…coconut milk. Is there an alternative youād suggest? (I am vegetarian not vegan if that makes a difference).
I love your recipes! Thank you so much for giving me some relatively simple and yummy options.
Nan
Sarah says
So happy you’re liking the recipes! You could use cream, half-and-half, or unflavored yogurt (or a combo of these) in place of the coconut milk! Just be sure not to heat it too hot or it may split!
Lisa November says
Flavorful and vegetarian! A winning combo in my book. We made the chickpeas from dry in the instant pot for extra freshness.
kc says
Oh, my goodness, this Chickpea Tikka Masala is AWESOME! The only things I changed was less Garam Masala because I’m a wimp and I added about a tablespoon of butter to mellow out the tomato purĆ©e acidity. This recipe is going to put a huge dent in my Indian take out expenses! Thank you so much for this recipe!
Dorothy says
I have a daughter adverse to coconut. what would you suggest as sub for coconut milk. Thanks
Sarah says
Whole milk yogurt would work well!
Marcela Charles says
Absolutely delicious. The cilantro is a must!
Sarah says
Never skimp on cilantro! š
EE says
I am married to a girl from Delhi and surprised her tonight with this dish. She absolutely loved it and was shocked that I cooked Indian food.
Sarah Bond says
Aw this is so awesome to hear!!
Anhanii says
Vegetarian and flavorful! In my opinion, a potent combination. For added freshness, we prepared the chickpeas in the instant pot using dried beans.
Jessica says
Yum!! Made this tonight and it was great. Only had coconut cream and a single can of tomato sauce on hand (did add a dollop of open marinara sauce I had just to add some more tomato bulk) and it still turned out delicious. Stirred in some chopped spinach and greens at the end for some more veg. I am so looking forward to leftovers for lunch tomorrow!
Veronica says
Yum! This was great for dinner with some homemade naan, cauliflower, and a mango lassi. Will turn to this recipe the next time I want chickpea tikka masala.
christine harkins says
There are so many great tips! I made my own garam masala and it was better than the store bought seasoning. Thanks for giving us the recipe. Steaming the cauliflower first is great too. Made this dish so much better. We ate it so fast that I didn’t get a picture. Thanks!!!
Shaheen says
Thanks for this delicious recipe, waiting for new related recipe.
amanda says
Hi, Sarah. Thanks for all your posts and recipes. When tempering the onions, garlic and ginger, try dashing a bit of Hing ( aesfidite powder …you can get at an Indian grocery) into the mixture, then add the spices.I first used this making Upma and it is an amazing flavor enhancer!
Sarah Bond says
Thanks so much for the tip, Amanda! š