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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 itās 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, itās packed with plant-based goodness thatāll 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 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!” āMom 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
- SautƩ 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 calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what youāve 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!
Thank you for sharing this recipe. It needed more salt at finish and I squeezed fresh lime on top. I used slightly less spice than suggested. I would suggest lime for this recipe as a side.
Thank you so much for cooking with us and sharing your tips – extra lime is a great idea.
Looks delicious! How would you make this with dried chickpeas? I prefer cooking my own versus canned. Thanks in advance!
Hi Monika! You can follow this guide to cooking chickpeas from dried š
Made this tonight for a dinner party! Huge hit! Thank you for sharing! Has anyone smashed a can of garbanzo and leaving the 2nd whole?
Nothing better than hearing this, thank you!
Delicious! I did sub cannellini beans for the chickpeas as that was what I had on hand. I have some headed to the freezer – hubby wouldn’t even try it. He thought the house smelled like BO. Not sure which spice would smell like that, but I will happily eat all of it.
Cumin can cause that smell! Happy you still enjoyed it š
Just made this and love it!! Thank you! I’ll be having this for lunch all week. This recipe will be in heavy rotation. š
You just made my day, enjoy!
We love Indian food, The spices used in this dish are all time favorites.
The house smells like our favorite Indian restaurant Haveli’s .
The only change I made was using organic cold pressed virgin coconut oil
I served it on curried cauliflower rice and garnished it with fresh cilantro.
Delicious tonight, even more so when we eat it tomorrow!
I could see adding quartered Baby Bella to the sautƩ, but then I add BBs to everything:-)!
Are the 4 servings 11 ounces each, or about 1.5 cups?
Thank you for this recipe. I plan on working my way through all of your Chickpea recipes!
I’m so thrilled to hear that you love to the recipe, Ken! It sounds delicious over that curry to cauliflower rice. Yep, the serving should be about one and a half cups each, but the nutrition is really calculated just on one fourth of the entire recipe!
This was very easy to make and tasted very good. I cut this recipe in half and it still makes A LOT! I think I’ll have leftovers for several days.
Iāve made this twice now and itās amazing <3 I don't know what weird tiny onions you are using that only yield one cup chopped though, today my small onion gave me 1.75 cups, so I froze the rest for later. It also took me waaaay longer to make than 20 minutes, but that included 20+ minutes for making basmati rice. Grating the ginger took quite a while, so that should factor in for your prep time. Today it took me about an hour from start to finish. Personally I think it needed a lot more salt, but then I am a salt fiend. I also think your servings count if way off, it feels more like 8 servings to me, but I'm not a nutritionist, just cooking for myself. Not that I mind having leftovers of this for days!
So happy you enjoyed the recipe Cheyenne! Thanks so much for sharing your feedback
Why wonāt low-fat or fat free coconut milk work in the chickpea tiki masala?
It just won’t be as rich and creamy! š
This is the second recipe I’ve made since discovering your site and this was another super easy and delicious one. It’s pretty hard to mess this up. I did add a bit of tomato paste in addition to the tomato puree and I added some frozen spinach, just because I always like to add greens. Really yummy. Really quick.
Thanks for cooking with me Darcie, canāt wait for you to try more!