Vegan Chickpea Tikka Masala (Printable Version)
Tender chickpeas cooked in a creamy, spiced tomato sauce paired with fluffy basmati rice.
# What You Need:
→ For the Chickpea Tikka Masala
01 - 2 tablespoons coconut oil or neutral vegetable oil
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 teaspoons ground cumin
06 - 2 teaspoons ground coriander
07 - 2 teaspoons garam masala
08 - 1 teaspoon turmeric
09 - 1 teaspoon smoked paprika
10 - 1/4 teaspoon cayenne pepper
11 - 1 can (14 oz) diced tomatoes
12 - 1 can (14 oz) full-fat coconut milk
13 - 2 cans (14 oz each) chickpeas, drained and rinsed
14 - 1 teaspoon salt
15 - 1/2 teaspoon black pepper
16 - 1 tablespoon lemon juice
17 - 1 tablespoon maple syrup or sugar
→ For the Rice
18 - 1 1/2 cups basmati rice
19 - 3 cups water
20 - 1/2 teaspoon salt
→ To Serve
21 - Fresh cilantro, chopped
22 - Lemon wedges
# How-To:
01 - Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
02 - While the rice cooks, heat oil in a large skillet or saucepan over medium heat. Add the onion and sauté for 5-6 minutes until softened and lightly golden.
03 - Stir in the garlic and ginger, cooking for 1 minute until fragrant.
04 - Add cumin, coriander, garam masala, turmeric, smoked paprika, and cayenne pepper. Toast spices for 30 seconds, stirring constantly.
05 - Pour in the diced tomatoes, scraping up any browned bits from the pan. Cook for 3-4 minutes, stirring occasionally.
06 - Add coconut milk, chickpeas, salt, and black pepper. Stir to combine and bring to a gentle simmer.
07 - Reduce heat to low and simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens and flavors meld.
08 - Stir in lemon juice and maple syrup. Taste and adjust seasoning as needed.
09 - Serve the chickpea tikka masala over the cooked rice, garnished with fresh cilantro and lemon wedges if desired.
# Expert Tips:
01 -
- The sauce achieves that luxurious creamy texture without any dairy, making it perfect for vegans and anyone avoiding lactose
- Its incredibly forgiving and actually tastes better the next day as the spices continue to develop
- Everything comes together in one pan while the rice cooks, meaning less cleanup and more time enjoying dinner
02 -
- The longer you let the curry simmer, the thicker and more flavorful it becomes, so do not rush this step
- If the sauce seems too thin, keep simmering uncovered until it reaches your desired consistency
- Fresh lemon juice at the end is nonnegotiable because it makes all the spices pop
03 -
- Fenugreek leaves, called kasuri methi, are the secret ingredient that gives restaurant curries their distinct flavor
- Crushing the dried fenugreek between your palms before adding it releases even more aroma