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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 calculated by Sarah Bond, degreed nutritionist.
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!
Hello. Do you think you can sub heavy cream or yogurt? Thanks 🙂 Love your recipes!!
Yes, heavy cream would be my preference or half and half, but otherwise you can stir in yogurt after removing the pan from the heat!
Im a bit unsure about using two tins of tomato paste, I’ve never seen a recipe using that much. I usually only add a tablespoon.
You can always start with less and add more if you’re not a big fan of tomato paste!
The recipe said tomato puree big difference between that and tomato paste
Hi,
I have been getting your receipies for about a month now. I really enjoy looking and finding ones I can make. A major obstacle for me is having to avoid recipies that have coconut milk in them. I can’t tolerate coconut milk and all the other types of milk substitutes including rice, soy, etc. Is there anything that you can think of that I can use as a substitute ? Thanks.
Sam
It really depends on the recipe, but you could use things like blended silken tofu or blended cashews for a creamy texture!