Vegan Chickpea Tikka Masala (Print View)
A creamy, spiced chickpea curry paired with fluffy basmati rice for a satisfying plant-based dinner.
# What You'll Need:
→ Chickpea Tikka Masala
01 - 2 tbsp coconut oil or olive oil
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 inch fresh ginger, grated
05 - 1 green chili, finely chopped (optional)
06 - 2 tsp garam masala
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp turmeric
11 - 1/4 tsp cayenne pepper (optional)
12 - 1 can (14 oz) chopped tomatoes
13 - 1 can (14 oz) full-fat coconut milk
14 - 2 cans (14 oz each) chickpeas, drained and rinsed
15 - 1 tsp salt or to taste
16 - 1/2 tsp black pepper
17 - 2 tsp maple syrup or sugar
18 - Juice of 1/2 lemon
19 - 2 tbsp fresh cilantro, chopped, plus more for garnish
→ Basmati Rice
20 - 1 1/2 cups basmati rice
21 - 3 cups water
22 - 1/2 tsp salt
# How to Make:
01 - Rinse basmati rice under cold water until clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
02 - Heat coconut oil in a large skillet over medium heat. Add chopped onion and sauté for 5 to 7 minutes until soft and golden.
03 - Incorporate minced garlic, grated ginger, and chopped green chili if using. Cook for 1 to 2 minutes, stirring frequently until fragrant.
04 - Add garam masala, ground cumin, ground coriander, smoked paprika, turmeric, and cayenne pepper. Toast for 1 minute until the spices release aroma.
05 - Stir in chopped tomatoes and cook for 5 minutes, stirring occasionally, until they soften and the sauce thickens slightly.
06 - Pour in coconut milk and mix thoroughly. Add drained chickpeas, salt, black pepper, and maple syrup. Bring to a gentle simmer.
07 - Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce is thick and creamy.
08 - Stir in lemon juice and chopped cilantro. Adjust seasoning with salt or pepper as desired.
09 - Plate the chickpea tikka masala atop the basmati rice and garnish with additional cilantro.
# Expert Suggestions:
01 -
- The coconut milk creates an impossibly creamy sauce without any dairy guilt or compromise.
- Chickpeas absorb all those warm spices in a way that feels both comforting and exciting.
- Everything comes together in under an hour, so you can feed people something that tastes like you've been cooking all day.
02 -
- Never skip rinsing the rice or draining the chickpeas; both small steps prevent the final dish from feeling mushy or grainy.
- The sauce needs time to thicken, so resist the urge to turn up the heat; gentle simmering gives you creamy without burnt edges.
03 -
- For deeper flavor, roast your chickpeas in the oven with a pinch of spices for 15 minutes before adding them to the sauce; they'll stay firmer and taste more substantial.
- Make extra to freeze; this dish is infinitely better than any takeout version and so much more economical.