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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!
Looks tasty! How long do you let it cook once all the ingredients are combined?
Anywhere from 5 to 20 minutes! Just until it’s all hot 😀
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!
So happy to hear it, Alice! Enjoy! 😀
Absolutely loved this. Loved how quick it all came together. I had rice and naan just waiting to go with this dish. I’d 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?
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 😀
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!
I’m happy you found adjustments to make it work for you and the family! Enjoy! 😀
Quick, easy, delicious, and mild-yet-flavorful enough that even my pickiest eaters went back for seconds! Thank you.
So happy to hear it, Erin! Enjoy! 😀
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!!
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! 😀
Sarah, where did you get the cool tin divided plate?
It’s from a company called ThinkSport! You can find them here 😀
This was honestly so good. I NEVER leave recipe reviews because I’m lazy & busy, but after how delicious this was plus seeing all the haters, I knew I had to review! I’m 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 it’s nice to have a quick & easy while still tasty version of a good food!
Thanks so much for popping in to let us know how it went, Trisha! 😀
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
So happy to hear it! Yep you could add a pinch for sure!
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.
So happy to hear it, Adrienne! 😀