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This Chickpea Tikka Masala is a vegan version of an Indian-inspired curry dish. It’s fragrant, flavorful, and so comforting. Gluten-free, oil-free, and ready in just 30 minutes!
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Once you taste this vegan Chickpea Tikka Masala you’ll want to add it to your weeknight dinner rotation. It’s easy, saucy, and so tasty!
Serve it over rice or with a side of naan to sop up all that flavorful sauce.
Ingredients you need
Ingredient notes and substitutions
Aromatics ~ Onion, garlic, and ginger start this dish off with delicious flavor.
Chickpeas ~ Traditional tikka masala is made with chicken. For this plant-based version, we are using chickpeas. Baked tofu, soy curls, or store-bought vegan chicken like in this Vegan Chicken Tikka Masala can be used instead.
Spices ~ While this vegan tikka masala uses quite a few spices, they’re all pantry staples. The cayenne is optional. You can adjust the heat level by using more or less, or leave it out entirely.
Tomato ~ We like this dish quite saucy, so I use tomato sauce. You could diced tomatoes if you prefer.
Crushed tomatoes work as well.
Coconut milk ~ Coconut milk replaces the cream used in traditional recipes. It makes the sauce creamy, adds a hint of sweetness, and helps to tone down the spice level. I suggest using full-fat canned coconut milk.
Do not sub with any other milk.
Extras ~ Feel free to swap out one of the cans of chickpeas for vegetables instead. Peas or cauliflower would be delicious.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Sauté the onions in a bit of the coconut milk (1).
Add the ginger, garlic, spices, and tomato paste and sauté until fragrant (2).
Add the chickpea and stir well to coat (3).
Add the tomato sauce and coconut milk (4).
Simmer until thickened.
Serving suggestions
Tikka Masala is usually served with rice or naan. We serve it with both!
While definitely not traditional, you could also serve the saucy chickpeas over quinoa, couscous, farro, etc. Or with a side of potatoes or polenta.
Storage and freezing
Fridge: Store leftover chickpea tikka masala in an airtight container in the fridge for up to 5 days.
Store any rice or naan separately.
Freezer: You can also freeze this dish. Let it cool completely before transferring it to a freezer-safe container or plastic bag. It should keep well for up to 3 months. Once again, store any rice or naan or separately from the tikka masala sauce.
Reheat: Reheat leftovers from the fridge on the stove or in the microwave. From frozen, let thaw in the fridge overnight or defrost in the microwave before reheating.
Pro tips and tricks
~ Sauté the spices in a bit of fat to release the fat-soluble compounds. This will bring out the most flavor. In this chickpea tikka masala, we are using coconut milk as the fat. No need to add oil.
~ Use canned chickpeas to make this dish in just 30 minutes.
~ Simmer the sauce on low. Do not boil, as that may curdle the coconut milk.
~ As always, taste and adjust seasoning to your liking.
~ Finish the sauce with chopped fresh cilantro and/or a squeeze of fresh lime juice, if desired.
FAQs
Tikka Masala is a creamy tomato-based sauce featuring fresh ginger, garlic, and earthy spices. Traditional recipes are made with chicken, but this vegan tikka masala is made using chickpeas.
Tikka masala is typically mildly spicy. However, if you are not a fan of spicy heat, you can leave out the optional cayenne called for in this recipe.
Tikka masala and butter chicken are similar, but not the same. Butter chicken is generally richer, sweeter and more mild, while tikka masala is a bit spicier and tangier.
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Chickpea Tikka Masala
Recommended Equipment
Ingredients
- 1 can (13.5 oz) full-fat coconut milk divided
- 1 yellow or white onion diced
- 4 cloves garlic minced
- 1 tablespoon minced ginger
- 1 tablespoon tomato paste
- 1 tablespoon garam masala
- 2 teaspoons cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ¼ teaspoon cayenne optional
- 2 cans (15.5 oz each) chickpeas drained and rinsed
- 1 can (28 oz) tomato sauce or crushed tomatoes
- 1 tablespoon pure maple syrup optional; or to taste
- fresh squeeze lime juice optional
- fresh chopped cilantro optional, for garnish
For serving
- rice and/or naan
Instructions
- In a large non-stick skillet sauté the onion in ¼ cup coconut milk over medium heat for 4 to 5 minutes, until soft and translucent.
- Add the garlic, ginger, tomato paste, and spices. Sauté for 1 to 2 minutes until fragrant.
- Add the chickpeas, tomato sauce, and remaining coconut milk. Stir well to combine. Bring to a gentle simmer then decrease the heat to low and simmer for 15 minutes until thickened.
- Taste and adjust seasoning (salt and/or pepper) to your liking.
- Add a drizzle of pure maple syrup or fresh squeezed lime juice if you like. Garnish with fresh chopped cilantro.
- Serve over rice and/or with a side of naan.
Notes
Nutritional facts calculated for chickpeas and sauce only. A side of rice or naan is not included.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Amy Jones
This is a very good Tikka Masala! I used diced tomatoes instead of tomato sauce because I wanted to chew on more than garbanzo beans and onion. I cam out plenty saucy and I ate it with brown rice and naan bread. It’s a keeper!
Jenn Sebestyen
I’m so glad you love it, Amy. Thank you so much for your comment!