Recipes 4 min read
Chickpea Tikka Masala Recipe: Creamy Vegan Indian Curry
Have you ever been surprised by how much you liked a dish? That happened to me this week with Chickpea Tikka Masala. I was preparing a warm, comforting meal for a vegan friend who’d had a rough week, and it was bitterly cold where we live. I originally thought of my Slow Cooker Chicken Tikka Masala, but decided to adapt the recipe to be meat- and dairy-free while keeping the same cozy, full-flavored character.
Chickpeas are a hearty, protein-rich choice that stand up well to long cooking and bold spices, so they replaced the chicken. Swapping butter for extra virgin olive oil removed another source of dairy without sacrificing flavor. For the tangy, creamy element normally provided by yogurt, I used full-fat coconut milk. That change preserved the richness the dish needs and matched the warm, aromatic spices. Garam Masala along with sautéed garlic and onions deliver the fragrant depth that makes Chickpea Tikka Masala just as inviting as the original meat-and-dairy version.
I couldn’t resist tasting the simmering sauce before packing the dish to bring to my friend. It was a revelation: all the comfort, depth, and addictive savoriness of the original. I ended up serving myself a generous bowl—or two—because the batch I made was huge (I am terrible at cooking small quantities). Even my meat-loving kids couldn’t get enough and asked for it again.
This recipe is economical and simple. A full-sized batch costs roughly $6.00 and feeds a crowd. The most labor-intensive step is chopping an onion and mincing garlic. If you can manage that, you can make this Chickpea Tikka Masala with ease.
Cook’s Notes
- Garam Masala is the defining flavor of Chickpea Tikka Masala. This fragrant Indian spice blend typically includes cumin, coriander, cinnamon, black pepper, and cardamom. If you can’t find a blend at your grocery store, you can make one at home from whole or ground spices.
- I prefer unsweetened, full-fat coconut milk for the creamy element in this dish. The richness keeps the sauce satisfying and authentic without dairy. Use any unsweetened full-fat coconut milk you like.
- Chickpea Tikka Masala reheats very well, so leftovers are convenient and tasty.
- Serve the dish ladled over hot rice for a classic presentation. It’s also delicious as a stew over noodles or eaten with a spoon on its own.
Chickpea Tikka Masala
Rebecca Lindamood
5
25
30
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion peeled and diced
- 4 garlic cloves peeled and finely minced
- 1 tablespoon Garam Masala
- 2- inch piece of fresh ginger grated
- 1 fresh jalapeno pepper stem and seeds removed, finely minced
- 2 cans chickpeas drained and rinsed in a colander or 3 1/2 cups cooked chickpeas
- 2 cans petite diced tomatoes 14.5 ounces each
- 1 cup full-fat coconut milk
- 1 handful fresh cilantro leaves coarsely chopped
Optional for serving:
- hot cooked rice
- additional fresh cilantro for garnish
Instructions
-
Heat the olive oil in a large saucepan (2 quarts or larger) over medium heat. Add the diced onion and minced garlic with a pinch of salt and sauté until the onion is partly translucent and lightly browned around the edges, about 4 minutes. Stir in the Garam Masala, grated ginger, and minced jalapeno; cook for about a minute until very fragrant. Add the chickpeas and diced tomatoes, bring to a boil, then reduce the heat and simmer for 15 minutes. Stir in the coconut milk and return to a gentle simmer for 5 minutes. Remove from heat and stir in the chopped cilantro. Serve as a stew, over hot rice, or with noodles, garnished with extra cilantro if desired.
Nutrition
Carbohydrates: 2g
Fat: 6g
Saturated Fat: 3g
Sodium: 3mg
Potassium: 63mg
Vitamin A: 25IU
Vitamin C: 2.6mg
Calcium: 7mg
Iron: 0.7mg
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition based on the exact ingredients you use if precise values are needed.
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This is my sixteenth post in my commitment to post every single day in November for NaBloPoMo (National Blog Posting Month). Follow the month as I share recipes, family anecdotes, and a few giveaways.
