This post contains affiliate links.
When the Indian takeout food cravings hit, make this chickpea tikka masala instead! Ready in just 20 minutes, this flavor-packed, healthy vegan meal is ridiculously easy to make and guaranteed to be a hit (with dozens of 5-star reviews to prove it!).
save this recipe!Forget the Takeout!
We all have those nights when delivery seems like the only option, right? I mean, after a full day of cooking for the blog, sometimes I just want a hot dinner dropped at the door, ya know?
But what if you could whip up one of the most classic takeout dishes in just 20 minutes, and it’s totally vegan, too? *Cue some type of chickpea tikka masala slow-mo entrance.*
This recipe is creamy (thanks, full-fat coconut milk) and perfectly spiced, giving you all those crave-worthy takeout flavors without the fidgety wait for the delivery guy. Plus, it’s packed with plant-based goodness that’ll satisfy you without giving you the I-just-ate-way-too-much stuffed feeling.
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!” —Mom Of Two
Grab These Ingredients
To make this vegan tikka masala, you’ll only need a few ingredients (that you probably already have in your kitchen). Jump down to the recipe card for exact measurements, as this is just an overview!
- Flavor Base: Onion, garlic, and ginger lay the flavor foundation for tikka masala. Either white or yellow onion works here.
- Spices: We’ll throw in garam masala, cumin, turmeric, coriander, salt, and smoked paprika.
- Tomato Puree: A few cans of pureed tomatoes give this Indian curry major umami (and that distinct brick-red color).
- Coconut Milk: I prefer using full-fat coconut milk to get a full-bodied curry. Go for the canned stuff (not the coconut milk cartons in the refrigerator section).
- Chickpeas: And, of course, the chickpeas (a.k.a. garbanzo beans)! These nutrient powerhouses pack a punch of protein and fiber, keeping you full and satiated.
This Curry Is Done In 20
- Sauté the onion, garlic, and ginger in a large pot with oil until soft. Add seasonings and continue cooking for a few minutes.
- Combine the chickpeas, tomato puree, and coconut milk in the pot. Cover and cook, stirring occasionally, until hot and simmering.
- Serve hot over a mound of basmati rice with homemade naan, optionally garnishing with fresh cilantro.
Flavor Variations
Tikka masala isn’t an exact science, so there are a lot of fun variations you can experiment with to make it your own!
- Cauliflower: Cut cauliflower into florets, then use those instead of chickpeas for a lower-carb option.
- Store-Bought Chicken: Plant-based “chicken” choices are getting pretty good nowadays. Try some out in this curry!
- Legumes: You can swap the chickpeas for another legume (like white kidney beans or red lentils).
Meal Prep It!
I love to portion this quick curry into serving sizes and freeze it for quick weeknight meals. When ready to eat, just pop them out of the freezer and microwave for about 4 minutes, stirring a few times during cooking to help it cook more evenly.
I like to use the one cup portioned Souper Cubes for this! Just pop them out of the freezer and microwave for 4 to 5 minutes, stirring a few times during cooking, until hot.
20-Minute Chickpea Tikka Masala Recipe
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 1 Tbsp olive oil in a large pot over medium heat. Add 1 white onion, 4 cloves garlic, and 2 Tbsp fresh grated ginger, and cook until soft and fragrant, about 3 minutes. Add 1 Tbsp garam masala, 2 tsp each cumin, ground coriander seed, turmeric, smoked paprika, and 1 tsp salt and continue cooking for 2 minutes.
- Combine: Add 2 15-oz cans chickpeas,2 15-oz cans tomato puree, and 1 14-oz can full-fat 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
Nutrition information is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!Reader Feedback
After some reader feedback about this not truly being a “tikka masala,” I wanted to create a dish closer to the core of what a tikka masala should be. So, if you’re looking for a more authentic vegetarian tikka masala, try this tofu tikka masala! -Sarah
P.S. – This tikka masala only gets better with time, so go ahead and make a double batch for the best meal-prepped chickpea tikka masala ever!
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?
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 🙂
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.
Thanks for the tips, Sanjay! 😀
Awesome tips Sanjay
Hi Renuka. May I ask how you would make it? I made this tonight, but I’d love to try a more traditional recipe.
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.”
Hi Nandita, I’ll definitely consider it moving forward. Thanks so much for letting me know 🙂
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!
Not sure if it’s technically tikka, but it sure is tastey. 🙂
So happy to hear! And thanks for the Instant Pot tip, that’ll be useful for others looking to make this even quicker! 😀
This meal looks very simple and delicious. Can’t wait to try it. My daughter is refusing meat and lucky i found your website.
I hope you and your daughter love it! Enjoy 😀
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?
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).
Made this last night but didn’t have any turmeric, it was delicious and made a ton!
Do the leftovers freeze well?
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.
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!
Definitely! Quinoa would be another good one 🙂
This is untrue, there is very little nutritional difference between brown rice and white rice (from a nutritionist). Moderation is key in either instance.
I also love this dish, quick to prepare and delicious
!
So happy to hear it, Isaura! 😀 Thanks for dropping a note!