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Chickpea Tikka Masala – Dinner is on with this flavorful & saucy Indian inspired vegan tikka masala recipe! It’s lusciously creamy and easy to make right at home in one pan with simple ingredients!
This curry dish is another great addition to the vegan Indian recipes here on TSV! I don’t have nearly enough of them yet, but here’s one more and I know you’re going to enjoy it!
What you’ll love about this recipe:
- It’s all about the sauce and spices here, you’ll love how incredibly saucy and flavorful it is!
- This chickpea tikka masala comes together in under an hour, which most of the time it’s just simmering away on the stove while you relax.
- It’s perfect comfort food served with rice, cilantro-lime rice, quinoa or with a side of vegan naan bread.
- You can easily customize it by adding cauliflower florets, diced sweet potatoes and/or carrots for an even heartier, veggie-packed meal.
HOW TO STORE LEFTOVERS
Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
Freezer: Chickpea Tikka Masala freezes well for up to 2 – 3 months! My favorite way to freeze soup is in these freezer safe meal prep containers. You can also freeze larger portions in large ziplock bags.
Reheat: Simply re-warm on the stovetop or the microwave. It makes great meal prep for the week with homemade Vegan Naan on the side for swiping up the juices.
INGREDIENTS
- 2 tablespoons olive oil or 1/4 cup water/broth
- 1 large onion, diced
- 1 teaspoon cumin seeds
- 3 – 4 garlic cloves, minced
- 2-inch piece of ginger, minced or grated
- 1 tablespoon ground coriander, optional
- 1 1/2 teaspoons turmeric
- 1 heaping teaspoon garam masala
- 1/2 – 1 teaspoon cayenne
- 1/2 teaspoon mineral salt
- 2 cans (14oz) diced tomatoes, with juices (or 4 tomatoes chopped)
- 2 tablespoons tomato paste
- 2 cans (14oz) chickpeas (garbanzo beans), drained and rinsed
- 1 can (15oz.) coconut milk (full or low fat – cream is ok too)
To Serve
- 1/2 cup chopped fresh cilantro
- the grain of choice (rice, quinoa, couscous)
- homemade vegan naan
INSTRUCTIONS
In a large pot, heat oil or water over medium heat, add onions and cumin seeds, cook for 5 – 7 minutes, until onions are browned around the edges. Add the ginger and garlic, cook 1 to 2 minutes more. Add the garam masala, turmeric, garam masala, cayenne and cook for 1 – 2 two minutes, or until nice and fragrant. Add tomatoes and cook for 4 minutes, until they breakdown a bit. Add tomato paste, chickpeas and coconut milk, stir to combine and bring to a gentle simmer, stirring occasionally. Simmer, covered, for 25 to 30 minutes over low heat, stirring occasionally. Adjust seasonings to taste.
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