Chickpea Tikka Masala – Dinner is on with this flavorful & saucy Indian inspired vegan tikka masala recipe! It’s lusciously creamy and easy to make right at home in one pan with simple ingredients!
What you’ll love about this recipe:
- It’s all about the sauce and spices here, you’ll love how incredibly saucy and flavorful it is!
- This chickpea tikka masala comes together in under an hour, which most of the time it’s just simmering away on the stove while you relax.
- It’s a perfect comfort food served with rice, cilantro lime rice, quinoa or with a side of vegan naan bread.
- You can easily customize it by adding cauliflower florets, diced sweet potatoes and/or carrots for an even heartier, veggie packed meal.
INGREDIENTS YOU’LL NEED
In this recipe we’ll make a delicious tomato curry sauce with chickpeas for a warm and comforting Indian Chickpea Curry.
Here’s everything you will need, including ideas on substituting ingredients:
- Chickpeas (aka garbanzo beans). Use 2 cans or 3 cups fresh cooked.
- Tomato. Use canned diced tomatoes for ease, or 4 – 5 ripe tomatoes, diced. I you don’t care for chunks of tomato, use 28 oz. can crushed tomatoes.
- Onion. The original recipe calls for 2 onions, but I found 1 large onion a little more favorable. Use 2 if you prefer.
- Garlic. Feel free to adjust the garlic to your taste.
- Ginger. Fresh minced or grated ginger adds a nice zing.
- Cumin Seeds. You can pick up a package of whole cumin seeds for a reasonable price in the Mexican section of your local grocery store, or you can find them bottled in the general spice section.
- Garam Masala. Literally means warm spices, and is a blend of Indian spices such as coriander, cumin, cinnamon, cardamom, black pepper and cloves. It’s a wonderful blend that gives the dish so much flavor.
- Turmeric. This yellow aromatic spice adds another layer of flavor.
- Cayenne. Adjust the amount to your liking. I think ½ teaspoon of cayenne is a safe amount, but if you love heat use up to 1 teaspoon.
- Coconut Milk. Full or low-fat.
- Tomato Paste.
- Oil. I’ve used light flavored olive oil, but coconut oil or your favorite oil will work. To make this oil-free, simply use ¼ cup of water or vegetable broth when sauteeing.
- Salt. My favorite salt of all time is this Himalayan pink salt which contains essential minerals and trace elements that others salts don’t offer.
Prepping the onions, ginger and garlic is the hardest part, the rest is easy, requiring stirring occasionally and then a nice simmer. Here’s a simplified rundown of the steps involved (note – the full printable recipe instructions are at the bottom of the post):
- Saute the onions and cumin seeds in oil or water/broth, until onions are browned around the edges.
- Toss in the ginger and garlic, cook for 1 to 2 minutes.
- Stir in the spices and cook until nice and fragrant.
- Pour in the tomatoes and cook until they breakdown a bit, about 4 minutes.
- Add tomato paste, chickpeas and coconut milk, simmer, covered, for 25 to 30 minutes.
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