Description
Vegetarian Chickpea Tikka Masala is a creamy, spiced Indian-inspired curry made with chickpeas simmered in a rich tomato-based sauce. This easy, meatless version of the classic tikka masala is packed with protein and flavor. Perfect for weeknight dinners, meal prep, or vegan comfort food cravings—serve it over basmati rice or with warm naan for a satisfying, restaurant-style meal at home.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1/2 cup coconut milk (or heavy cream for non-vegan option)
- 2 tbsp tomato paste
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1/4–1/2 tsp chili powder (optional, for heat)
- Salt, to taste
- 2 tbsp olive oil or ghee
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan (for serving)
Instructions
- Heat olive oil or ghee in a large skillet or saucepan over medium heat.
- Sauté chopped onions until soft and golden, about 5–6 minutes.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add tomato paste, garam masala, cumin, coriander, turmeric, paprika, and chili powder. Cook for 1–2 minutes to toast the spices.
- Stir in crushed tomatoes and simmer for 10 minutes to let the sauce thicken.
- Add chickpeas and coconut milk (or cream), stir, and simmer for another 10–15 minutes.
- Season with salt to taste and adjust spices if needed.
- Serve hot over basmati rice or with naan. Garnish with fresh cilantro.
Notes
- Add spinach or kale in the last few minutes of cooking for extra greens.
- Use Greek yogurt or heavy cream for a thicker, richer sauce.
- Substitute chickpeas with tofu or roasted cauliflower for variation.
- Adjust chili powder to control heat.
- Freezes and reheats well—great for meal prep!
