Vegan Chickpea Tikka Masala

I threw this together on a rainy Tuesday when I had nothing but a couple cans of chickpeas and a jar of spices that had been sitting too long in the cupboard. The smell of toasted garam masala brought my neighbor knocking, asking what I was making. By the time the coconut milk hit the pan, I knew I'd stumbled onto something I'd be making every other week.

I made this for a friend who swore she didn't like chickpeas, and she finished two bowls without realizing what she was eating. We sat at my tiny kitchen table with mismatched napkins, and she kept scooping up more sauce with torn pieces of naan. That night it stopped being just dinner and became the dish I make when I want someone to feel taken care of.

Ingredients

• Coconut oil: It adds a subtle richness that neutral oil can't quite match, and it keeps the whole dish beautifully vegan.
• Yellow onion: Chop it fine so it melts into the sauce and creates that silky base you want in every spoonful.
• Garlic and ginger: Fresh is essential here, the jarred stuff just doesn't have the same bright punch.
• Green chili: Optional, but it brings a gentle heat that wakes up the whole dish without overwhelming it.
• Ground cumin and coriander: These two are the backbone of the spice blend, toasting them makes all the difference.
• Paprika, garam masala, turmeric, chili powder: Layered spices build complexity, each one contributing a different note to the final flavor.
• Crushed tomatoes: They break down into a thick, tangy sauce that clings to every chickpea.
• Chickpeas: Rinse them well to get rid of that tinny taste, they soak up the sauce like little flavor sponges.
• Coconut milk: Full fat is the way to go, it makes the sauce creamy and luscious without any dairy.
• Lemon juice: A splash at the end brightens everything and balances the richness.
• Fresh cilantro: It adds a fresh, herbal finish that cuts through the warm spices.
• Basmati rice: Rinse it until the water runs clear so it cooks up fluffy and separate, not gummy.

Instructions

Prep the rice:

Rinse the basmati until the water is no longer cloudy, then combine it with water and salt in a saucepan. Bring it to a boil, cover, and let it simmer gently for 12 to 15 minutes until tender and fluffy.

Start the base:

Heat the coconut oil in a large skillet over medium heat and add the chopped onion. Let it cook for 5 to 6 minutes, stirring now and then, until it turns soft and golden at the edges.

Build the aromatics:

Stir in the garlic, ginger, and green chili if you're using it. Cook for about a minute until the kitchen smells incredible and the raw edge is gone.

Toast the spices:

Add the cumin, coriander, paprika, garam masala, turmeric, and chili powder. Stir constantly for a minute or two so they release their oils and don't burn.

Add the tomatoes:

Pour in the crushed tomatoes and bring everything to a simmer. Let it cook for 5 minutes, stirring occasionally, so the sauce thickens a bit and the raw tomato taste cooks off.

Simmer the chickpeas:

Stir in the chickpeas, coconut milk, salt, and black pepper. Let it all simmer uncovered for 15 to 20 minutes until the sauce has thickened and the flavors have melted together.

Finish and serve:

Stir in the lemon juice and fresh cilantro, taste it, and adjust the seasoning if needed. Spoon the tikka masala over the fluffy rice and garnish with more cilantro.

Save

One evening I packed this into containers and brought it to a potluck where half the people were meat eaters who claimed they needed chicken in every meal. By the end of the night, the pan was empty and three people had asked for the recipe. It was the first time I realized that comfort food doesn't need meat to feel like a hug.

Making It Your Own

You can stir in a handful of spinach or kale during the last few minutes of simmering for extra greens. I've also added cubed sweet potato along with the chickpeas for a heartier version that stretches the servings. If you like things richer, swirl in a tablespoon of vegan butter at the end and watch it gloss up the sauce beautifully.

Storage and Leftovers

This keeps in the fridge for up to four days in an airtight container, and it reheats like a dream on the stovetop with a splash of water to loosen it up. I've even frozen individual portions and pulled them out on nights when cooking felt impossible. The rice is best made fresh, but the chickpea masala freezes beautifully on its own for up to three months.

Serving Suggestions

I love serving this with warm vegan naan or a simple cucumber salad dressed with lemon and mint. A dollop of dairy free yogurt on the side cools down the heat and adds a creamy contrast.

• Try it with roasted cauliflower on the side for extra texture and a little char.
• A handful of toasted cashews sprinkled on top adds crunch and a subtle sweetness.
• If you have leftover sauce, use it as a base for a quick curry the next day with whatever vegetables you have on hand.

Save

This recipe has become my go to when I need something nourishing that doesn't require much thought. I hope it finds a place in your kitchen the way it has in mine.

Common Questions

→ What type of chickpeas work best?

Canned chickpeas that are rinsed and drained work well for convenience, but cooked dried chickpeas can be used for a firmer texture.

→ Can I adjust the spice level?

Yes, the green chili and chili powder can be adjusted or omitted to control the heat according to your taste.

→ How do I get fluffy basmati rice?

Rinse the rice until the water runs clear to remove excess starch, then simmer gently until tender. Let it rest covered before fluffing with a fork.

→ What can I use instead of coconut milk?

Full-fat coconut milk adds creaminess, but you may substitute with cashew cream or a nut-based milk for a similar texture.

→ How to enhance richness in this dish?

A small amount of vegan butter added at the end enriches the sauce without overpowering its fresh flavors.

→ Are there allergen considerations?

This dish contains coconut, which is a tree nut allergen. Always check ingredient labels if allergies are a concern.