Vegan Chickpea Tikka Masala
This Vegan Chickpea Tikka Masala recipe is incredibly easy, reheats well as leftovers, and tastes indulgent while also packing in some great nutrients & plant based protein. This veganized take on the Indian classic is sure to become a go-to weeknight dinner in your kitchen!*Note that From Start to Finish is an estimate that includes 5 minutes to prep your ingredients, and 45 minutes to complete the recipe directions. This time may vary depending on how thick you prefer your tikka masala to be.
Ingredients
- 1 medium yellow onion - diced
- 2 tablespoon tomato paste
- 1 tablespoon grated ginger
- 3 cloves garlic - minced
- 2 teaspoon garam masala
- ½ teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 2 cans chickpeas - drained and rinsed
- 1 15-oz can tomato puree
- ⅔ cup water
- 1 teaspoon coconut sugar
- 1-1.5 cups canned coconut milk - (use 1 for a thicker curry, 1.5 for a thinner curry)
For Serving (Optional)
- cilantro
- cooked basmati rice
- vegan naan
Instructions
- Heat a medium pot over medium heat. Add the onion and a splash of water to prevent sticking. Sauté for 4 minutes, adding more water to prevent sticking as needed.
- Add the tomato paste, garlic, and ginger. Stir to coat everything in the tomato paste, and sauté for another minute.
- Add the garam masala, turmeric, coriander, cumin, and salt. Stir to combine.
- Add the chickpeas, tomato puree, and water. Stir well, then bring the mixture to a simmer. Cover, reduce the heat slightly to maintain a low simmer, and cook for 10-15 minutes, stirring occasionally.
- Stir in the coconut milk and coconut sugar. Bring to a low simmer again, and cook uncovered until the sauce has thickened to your liking (usually another 10-15 minutes).
- Add more salt to taste if desired. Serve with rice, naan, and cilantro. Enjoy!
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!