Vegan Chickpea Tikka Masala (Printable View)
Aromatic spiced chickpeas in creamy tomato sauce served with fluffy basmati rice.
# Ingredient List:
→ Rice
01 - 1 cup basmati rice
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Tikka Masala Sauce
04 - 2 tablespoons coconut oil or vegetable oil
05 - 1 large onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 1 green chili, finely chopped (optional)
09 - 2 teaspoons garam masala
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - 1/2 teaspoon turmeric
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon cayenne pepper (optional)
15 - 1 can (14 oz) crushed tomatoes
16 - 1 can (14 oz) coconut milk
17 - 1 teaspoon salt
18 - 1 teaspoon sugar or maple syrup
19 - Juice of 1/2 lemon
→ Chickpeas
20 - 2 cans (15 oz each) chickpeas, drained and rinsed
→ Garnish
21 - Fresh cilantro, chopped
22 - Lemon wedges
# How to Prepare:
01 - Rinse basmati rice under cold water until clear. Combine rice, water, and salt in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.
02 - Heat coconut oil in a large skillet over medium heat. Add onion and sauté 5 to 7 minutes until soft and golden.
03 - Stir in garlic, ginger, and green chili if using. Cook 1 to 2 minutes until fragrant.
04 - Add garam masala, ground cumin, coriander, turmeric, smoked paprika, and cayenne pepper if used. Stir continuously for 1 minute to release aromas.
05 - Pour in crushed tomatoes, coconut milk, salt, and sugar or maple syrup. Stir well, bring to a simmer, and cook uncovered for 10 minutes, stirring occasionally.
06 - Add drained chickpeas to the sauce. Simmer an additional 10 minutes to thicken and blend flavors.
07 - Stir in lemon juice, then taste and adjust seasoning as needed.
08 - Plate the chickpea tikka masala atop the cooked basmati rice. Garnish with chopped cilantro and lemon wedges.
# Expert Suggestions:
01 -
- The sauce tastes impossibly creamy and rich, like it's been simmering for hours, but it comes together in minutes.
- Coconut milk makes this entirely dairy-free without sacrificing any of that luxurious texture.
- One pan means more time enjoying dinner and less time scrubbing pots.
02 -
- Toast your spices in the oil for exactly one minute, no more, or they become bitter, no less, or they taste flat and one-dimensional.
- Rinsing your rice thoroughly is non-negotiable if you want fluffy grains instead of a gluey mass.
- The sauce should simmer gently, never boil hard, or the coconut milk can separate and the flavors become disjointed.
03 -
- Add a cinnamon stick with the sauce and remove it before serving, which adds a subtle warmth that people can never quite identify but love.
- If coconut milk feels too heavy, try cashew cream instead for a different but equally delicious texture.
- Make a double batch and freeze it in portions, as this tastes even better the next day when the spices have had time to deepen and settle.