Vegan Chickpea Tikka Masala

The first time I made tikka masala without yogurt or cream, I was honestly skeptical it would have that restaurant quality richness I craved. But watching the coconut milk melt into those spiced tomatoes, turning everything into this velvety orange gold, completely changed my mind about plant based Indian curries.

I served this at a small dinner party last winter, and my friend who swore she hated chickpeas went back for thirds. The way the rice soaks up that spiced sauce is honestly the best part of the whole bowl.

Ingredients

• Coconut oil: Adds a subtle sweetness that complements the warm spices, but any neutral oil works in a pinch
• Onion, garlic, and ginger: This aromatic trio forms the foundation of flavor, so do not rush this step or the final dish will taste flat
• Ground spices: Toasting them in hot oil wakes up their essential oils and transforms them from dusty powder to something vibrant
• Full fat coconut milk: Do not skimp here because the fat content is what gives the sauce its luxurious body and silkiness
• Chickpeas: Rinse them thoroughly and pat them dry so they actually absorb the sauce instead of just floating in it
• Lemon juice: The acid cuts through the richness and brightens all those warm spices
• Maple syrup: Just a touch balances the acidity from tomatoes and creates that perfectly rounded flavor
• Basmati rice: Rinse until the water runs clear to remove excess starch for fluffy, separate grains

Instructions

Get the rice going first:

Rinse the basmati under cold water until it runs clear, then combine it with water and salt in a saucepan. Bring to a boil, cover tightly, turn the heat to low, and let it steam for 15 minutes without peeking.

Build your flavor base:

Heat oil in a large skillet over medium heat and cook the onion until it is soft and golden, about 6 minutes. Stir in the garlic and ginger and cook just until fragrant, about 1 minute.

Wake up the spices:

Add all the ground spices to the pan and toast them for 30 seconds, stirring constantly so they do not burn. You will know they are ready when the aroma fills your kitchen.

Create the sauce:

Pour in the diced tomatoes and scrape up any browned bits from the bottom of the pan. Let this cook for a few minutes before adding the coconut milk, chickpeas, salt, and pepper.

Let it simmer:

Reduce heat to low and let the curry bubble gently uncovered for 15 to 20 minutes. The sauce should thicken noticeably and the chickpeas should become very tender.

Balance the flavors:

Stir in the lemon juice and maple syrup, then taste and adjust the seasoning. Serve over the fluffy rice and scatter with fresh cilantro if you have some on hand.

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This recipe has become my go to when I need something comforting but still healthy enough to feel good about eating. There is something so satisfying about spooning that sauce over steaming rice.

Making It Your Own

Once you have the basic technique down, this curry is incredibly adaptable. Add spinach or diced bell peppers during the last 5 minutes of simmering for extra nutrition and color.

Serving Suggestions

While basmati rice is traditional, this curry is also fantastic over quinoa or with warm naan for scooping up every last drop. Roasted cauliflower on the side makes for a complete meal.

Meal Prep Magic

This recipe triples beautifully and keeps in the refrigerator for up to five days. The flavors actually deepen and improve over time, making it ideal for batch cooking on weekends.

• Store the rice and curry separately to prevent the rice from becoming mushy
• Reheat gently on the stovetop with a splash of water to loosen the sauce
• Frozen portions last up to three months and reheat beautifully for quick weeknight dinners

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There is something deeply nourishing about a bowl of this steaming curry, especially when the house smells like toasted spices and coconut. I hope it becomes a regular in your rotation too.

Recipe Questions

→ How can I adjust the spice level?

Modify heat by adjusting cayenne pepper or adding fresh green chilies according to your preference.

→ What can I use instead of coconut milk?

Cashew cream makes a creamy alternative that brings a different richness to the sauce.

→ How do I cook basmati rice perfectly?

Rinse rice until water runs clear, then simmer with salt and water until fluffy and tender.

→ Can I add more depth to the sauce?

A pinch of fenugreek leaves (kasuri methi) added near the end elevates the flavor complexity.

→ What oil is best for sautéing the spices?

Use coconut or a neutral vegetable oil to preserve the aromatic spices without overpowering.