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
Scale
- 1ย 15 oz Canย Chickpeasย (aboutย 2 Cupsย Cooked)
- 1/3 Cup Unsweetened Plain Coconut Yogurt
- 1 Tspย Lemon Juice
- 2 TB Vegan Butter
- 1/4 Cup Finely Chopped Onion
- 1 Tspย Minced Garlic
- ยพ Cupย Plain Tomato Sauce
- 1ย TBย Tomato Paste
- 1 Tspย Ground Ginger
- 1 Tspย Garam Masala
- ยฝ Tspย Cumin
- ยฝ Tspย Turmeric
- 1/2 Tspย Coriander
- 1/2 Tspย Chili Powder
- 1/2 Tspย Light Brown Sugar Sweetener
- ยผ Tspย Smoked Paprika
- 1/4 Tsp Cayenne Pepper (to taste)
- 1/4 Tspย Black Pepper (to taste)
- Salt (to taste)
- 1/4 Cup to 1/2 Cup Canned Coconut Milk
- 1/4 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 aย 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 1/4 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:ย 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
Find it online: https://strengthandsunshine.com/chickpea-tikka-masala/
