Chickpea Tikka Masala is an easy-to-make vegan recipe for the classic Indian dish! Tender marinated chickpeas simmered in a spiced creamy tomato sauce. This vegan tikka masala is a quick 20-minute weeknight meal, made in one pan, dairy-free, gluten-free, and allergy-free. Enjoy and soak up the authentic flavors with a side of rice or gluten-free naan!
What's better than chicken tikka masala? Chickpea tikka masala! This meatless rendition of the classic Indian dish is perfectly veganized and made without soy or dairy! This creamy, spiced, tomato dish is made by marinating the chickpeas in coconut yogurt and simmering them in a creamy tomato sauce that's spiced with authentic Indian spices. Cozy, hearty, and delicious while still being protein-packed, quick, easy, and perfect for a busy weeknight!
What Is Tikka Masala?
Tikka Masala is a combination of chicken tikka, roasted marinated chopped chicken, served in a spiced (masala) sauce. It's a relatively modern British-Indian fusion dish from the 1960s that became popular in Indian restaurants in Britain and grew further in popularity with the rise of takeout and delivery.
Why You'll Love This Vegan Recipe
You don't need soy or mock meat to replace the chicken in this 100% plant-based recipe. The heavy dairy ingredients are replaced with coconut. There is no need to pre-roast the chickpeas and the marinade of yogurt is really just a formality here. It's still hearty enough to satisfy even the biggest meat eaters and you won't be missing out on any of the vibrant flavors due to the authentic spices! This recipe is:
- Gluten-Free
- Vegan & Vegetarian
- Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free)
- Grain-Free
- Healthy & Budget-Friendly
- Packed with 100% Plant-Based Protein
- Quick & Easy Dinner or Lunch
- Great for Meal Prep & Leftovers
Ingredients For Vegan Tikka Masala
- Chickpeas: Hearty, tender, slightly creamy legumes that are perfect when replacing chicken in a vegetarian dish. Just one can of drained and rinsed chickpeas, you can also use 2 cups of homemade beans.
- Coconut Yogurt: Unsweetened plain coconut yogurt (or other non-dairy yogurt) is used to quick-marinate the chickpeas. It helps make the chickpeas extra soft and tender, while also thickening the final dish.
- Lemon Juice: A splash of lemon juice gets added to the yogurt to add a little acidity.
- Vegan Butter: Vegan butter is used for sauting the onion and garlic, but you can also use a neutral oil if you prefer.
- Onion + Garlic: A small amount of finely minced onion and garlic goes a long way in adding those essential allium flavors to the masala sauce.
- Tomato Sauce + Tomato Paste: To make things easy, we'll be using a combo of plain tomato sauce and tomato paste for ultimate tomato flavor. Traditionally, you'd blend whole tomatoes, but we don't have time for that, so using sauce and some concentrated tomato paste gives you the best flavor in the easiest way.
- Coconut Milk: Just enough canned coconut milk to make the sauce, saucy. I found the yogurt to be pretty sufficient, but if you want a thinner gravy you can add more coconut milk vs adding less for a thicker gravy.
- Seasonings: Yes, when making a beautiful aromatic flavorful Indian dish, all the spices are necessary. Skipping one or two hard-to-find spices is okay, but we want all the authentic flavor we can get!
- Cilantro: Some fresh chopped cilantro to added at the end of cooking and to garnish the dish and a perfect bite of freshness. You can skip this is you don't like cilantro or use flat-leaf parsley.
How To Make Chickpea Tikka Masala
- Combine the chickpeas, yogurt, and lemon juice together in a bowl and set it aside while you prep the other ingredients.
- Melt the vegan butter in a large saute pan and add the minced onion and garlic. Saute for about 3 minutes until fragrant and the onion has softened.
- Add the tomato sauce, tomato paste, and all the seasonings and spices to the pan.
- Stir everything together until uniformly combined and allow the sauce to simmer for 2-3 minutes.
- Add the yogurt-marinated chickpeas to the simmering tomato sauce and stir everything together.
- Finally, add the coconut milk and continue cooking the dish until the sauce thickens to your desired consistency.
- Taste the sauce and adjust any seasonings you need. Stir in the chopped cilantro and serve with a side of white rice or gluten-free naan!
Recipe Tips & Tricks
- Don't rush the cooking process! Low and slow. It may be tempting to turn up the heat to thicken the sauce quicker, but then you run the risk of curdling the coconut yogurt and coconut milk.
- It's okay if separation occurs. I had some separation in mine and it's totally fine and safe (regardless, it's non-dairy so it's even safer). Bring your coconut yogurt and coconut milk to room temperature before starting the recipe as well.
- Add more veggies! You can add more vegetables to the dish like chopped spinach, cauliflower, mushrooms, red bell peppers, peas, or chopped tomato.
- For a thinner sauce/gravy add more coconut milk. However, you may need to balance out the flavor by adding more tomato sauce as well. Do this by adding 1 tablespoon, at a time, of each in equal amounts.
How To Store Leftovers & Freeze
- Leftovers: You can store leftover or meal-prepped vegan tikka masala in the fridge for 5-6 days, once cooled and stored in a closed container. Leftovers are fantastic as it gives all the flavors time to really develop!
- Freezing: You can freeze leftovers in a freezer-safe bag and laying the bag flat in the freezer until solid (this makes it easier to store and move around the freezer. Use within 5-6 months for best quality. When you're ready to eat, thaw overnight in the fridge.
- Reheating: Be careful when reheating to prevent separation. You'll want to slowly warm the thawed or leftover tikka masala in a pot on the stove over a simmer. Add a splash of coconut milk or tomato sauce to get the sauce moving if needed. You can also warm individual potions in the microwave. Place a paper towel or napkin over the bowl to prevent tomato splatter!
What To Serve With Vegan Tikka Masala
You'll want to serve the tikka masala with something that can soak all that flavorful sauce! Keep it simple and classic with some fluffy basmati white rice or low-carb cauliflower rice. Make a batch of homemade gluten-free naan so you can use your hands and really get that bowl clean! Other easy options include air fryer potatoes, mashed potatoes, potato bread, air fryer okra or green beans, or just a simple green salad!
More Vegan Chickpea Recipes:
- Chana Masala
- Indian Butter Chickpeas
- Orange Chickpeas
- Teriyaki Chickpeas
- Mongolian Chickpeas
- Sweet and Sour Chickpeas
- General Tso's Chickpeas
- Marry Me Chickpeas
Chickpea Tikka Masala
Chickpea Tikka Masala is an easy-to-make vegan recipe for the classic Indian dish! Tender marinated chickpeas simmered in a spiced creamy tomato sauce. This vegan tikka masala is a quick 20-minute weeknight meal, made in one pan, dairy-free, gluten-free, and allergy-free. Enjoy and soak up the authentic flavors with a side of rice or gluten-free naan!
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Total Time: 20 minutes
- Yield: 2-3 Servings 1x
- Category: Main
- Method: Stove-Top
- Cuisine: Indian
Ingredients
- 1 15 oz Can Chickpeas (about 2 Cups Cooked)
- ⅓ Cup Unsweetened Plain Coconut Yogurt
- 1 Tsp Lemon Juice
- 2 TB Vegan Butter
- ¼ Cup Finely Chopped Onion
- 1 Tsp Minced Garlic
- ¾ Cup Plain Tomato Sauce
- 1 TB Tomato Paste
- 1 Tsp Ground Ginger
- 1 Tsp Garam Masala
- ½ Tsp Cumin
- ½ Tsp Turmeric
- ½ Tsp Coriander
- ½ Tsp Chili Powder
- ½ Tsp Light Brown Sugar Sweetener
- ¼ Tsp Smoked Paprika
- ¼ Tsp Cayenne Pepper (to taste)
- ¼ Tsp Black Pepper (to taste)
- Salt (to taste)
- ¼ Cup to ½ Cup Canned Coconut Milk
- ¼ Cup Chopped Fresh Cilantro (optional)
Instructions
- Drain and rinse the chickpeas before tossing them together in a small bowl with the coconut yogurt and lemon juice, set aside.
- Heat the two tablespoons of vegan butter in a large saute pan over medium-high heat to melt, before adding the finely chopped onion and minced garlic. Saute for about 3 minutes on low heat, until fragrant.
- Add the tomato sauce, tomato paste, and all of the listed spices. Stir everything together in the pan, reducing the heat to a simmer, warming the sauce for about 2 minutes.
- Add the yogurt-marinated chickpeas to the pan slowly and stir everything together. Once the chickpeas have been incorporated, add the coconut milk. Start with ¼ cup and add more if needed.
- Allow the dish to simmer until the sauce has thickened for about 10 minutes or until desired consistency.
- Finally, stir in the chopped cilantro, taste, and adjust any seasonings you'd like before serving. Serve with white rice or gluten-free naan with extra fresh cilantro, if desired.
Notes
- Add more veggies: You can add more vegetables to the dish like chopped spinach, cauliflower, mushrooms, red bell peppers, peas, or chopped tomato.
- For a thinner sauce/gravy add more coconut milk. You may need to balance out the flavor by adding more tomato sauce as well. Do this by adding 1 tablespoon, at a time, of each in equal amounts.
- Leftovers: Allow the chickpeas to cool to room temperature before transferring to an airtight container and storing in the fridge for up to 5-7 days.
- Freeze: Add the chickpeas to a freezer-safe bag and lay the bag flat in the freezer until solid. Best if used within 5-6 months, just thaw them overnight in the fridge.
- Reheat: Toss leftovers into a pan on the stove over low heat to warm them back up! Add a tablespoon each of coconut milk and tomato sauce, to get the sauce moving again. You can also add leftovers to a bowl and microwave for a minute or two for a quick and easy heating solution.
Nutrition
- Serving Size: 1 Serving
The best vegan Indian takeout right at home! Super quick and easy, this dish is full of flavor, comfort, and heartiness to fill you up. The tikka masala leftovers are outstanding so even if you're making this recipe for one...you'll be eating well the next day!
So tell me:
+ Tikka masala vs butter sauce? Did you know butter chicken is creamier, smoother, and sweeter, while tikka masala is spicer, tangier/more tomatoey, and chunkier?
———————————————-
Stay connected: Facebook: Strength and Sunshine Twitter: @RebeccaGF666 Instagram: @rebeccagf666 Pinterest: RebeccaGF666 TikTok: @strengthandsunshine
Mariama
Looks so flavorful! I love chickpea recipes — saving this to try for a cozy weeknight dinner 🙂
Rebecca Pytell
Hope you enjoy!