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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!
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!
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.
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!!!
Thanks for this delicious recipe, waiting for new related recipe.
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!
Thanks so much for the tip, Amanda! 😀
Made this recipe today, and it was delicious. I used a can of fire roasted tomatoes and halved the recipe. Served over some white quinoa with mixed greens, will definitely make again.
So happy to hear it, Liz! Loooove the fire roasted tomato substitution, I bet that made it so tasty! 😀
Hi Sarah: May I freeze the Tikka Masala inspired chickpeas?
Yes, that should work well! 🙂
Hardly ever cook but this was soooo easy and was quite impressed this the result!
I’m so happy to hear it Anne! Enjoy!
Any suggestions to sub Coconut ? Dr’s order to not have any coconut products
Thanks Love your recipes
Hi Eileen! You can use heavy cream, half and half, or blend cashews with water to make a vegan cashew cream 🙂 Happy eating!
Made this last night and it was super easy and delicious. Like others suggested, I added some butter to smooth it out like butter chicken. One thing my husband and daughter were saying was to make it even better than it was would be to add some heat. Any suggestions on the best heat that would go with all the flavors other than traditional hot sauce?
I loved this recipe ( Tikka Marsala)! Had just gone shopping before discovering this recipe so was down a couple ingredients. Made some substitutions and it turned out just as great as I can imagine the original would. The spices were a perfect blend, and although I had to tweak tomato sauce with tomato juice and tomato paste, as well as combining concentrated coconut milk with less fat, coconut milk… The consistency in the flavor were awesome!
Looking forward to trying more of your recipes….🌺. Thank you.