Vegan Chickpea Tikka Masala (Printable View)
Tender chickpeas in spiced tomato sauce over fragrant basmati rice, offering a vibrant and satisfying vegan dish.
# Ingredient List:
→ Chickpea Tikka Masala
01 - 2 tablespoons coconut oil or neutral oil
02 - 1 large yellow onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 green chili, finely chopped (optional)
06 - 2 teaspoons ground cumin
07 - 2 teaspoons ground coriander
08 - 1 teaspoon paprika
09 - 1 teaspoon garam masala
10 - 1/2 teaspoon ground turmeric
11 - 1/2 teaspoon chili powder
12 - 14 ounces crushed tomatoes (1 can)
13 - 28 ounces chickpeas, drained and rinsed (2 cans)
14 - 1 cup full-fat coconut milk
15 - 1 teaspoon salt, or to taste
16 - 1/2 teaspoon black pepper
17 - 1 tablespoon lemon juice
18 - 1/4 cup fresh cilantro, chopped (plus extra for garnish)
→ Rice
19 - 1 1/2 cups basmati rice
20 - 3 cups water
21 - 1/2 teaspoon salt
# How to Prepare:
01 - Rinse basmati rice under cold water until it runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork before serving.
02 - Heat coconut oil in a large skillet or Dutch oven over medium heat. Add chopped onion and sauté for 5 to 6 minutes until softened and golden.
03 - Stir in minced garlic, grated ginger, and green chili if using. Cook for 1 minute until fragrant.
04 - Add ground cumin, coriander, paprika, garam masala, turmeric, and chili powder. Toast spices for 1 to 2 minutes, stirring constantly to release aromas.
05 - Pour in crushed tomatoes and bring mixture to a simmer. Cook for 5 minutes, stirring occasionally to meld flavors.
06 - Add drained chickpeas, coconut milk, salt, and black pepper. Stir thoroughly, reduce heat, and simmer uncovered for 15 to 20 minutes until sauce thickens and flavors develop.
07 - Stir in lemon juice and chopped cilantro. Adjust seasoning as needed.
08 - Plate chickpea tikka masala atop the fluffy basmati rice. Garnish with additional cilantro and enjoy.
# Expert Suggestions:
01 -
- It tastes like you spent hours on it, but most of the time is just letting the sauce bubble away while you do other things.
- The spices bloom into something so warm and layered that even picky eaters come back for seconds.
- It uses pantry staples you probably already have, so no last minute grocery run needed.
- Leftovers somehow taste even better the next day when the flavors have had time to settle in.
02 -
- Don't skip toasting the spices, that 90 seconds transforms them from dusty powder into something fragrant and alive.
- If your sauce looks too thick, add a splash of water or vegetable broth instead of more coconut milk so it doesn't become too heavy.
- Let the rice rest covered after cooking, it steams itself to perfection and won't turn out sticky.
03 -
- Use a heavy bottomed skillet or Dutch oven so the sauce doesn't scorch on the bottom while it simmers.
- Taste the dish before serving and add a pinch more salt or a squeeze of lemon, small adjustments make a huge difference.
- If you want a smoother sauce, blend half of it with an immersion blender before adding the chickpeas for a restaurant style texture.