Vegan Chickpea Tikka Masala

The smell of garam masala toasting in coconut oil stopped me mid-conversation one evening. I was attempting to recreate a dish I'd tasted at a small restaurant months earlier, working from memory and instinct. What emerged was this chickpea tikka masala, rich and layered, better than I'd hoped for on a Tuesday night.

I served this to friends who swore they needed meat in a curry to feel satisfied. Watching them go quiet over their bowls, then reach for seconds without a word, taught me more about cooking than any compliment could. Sometimes the food just speaks.

Ingredients

• Coconut oil: Its subtle sweetness supports the spices without competing, and it holds up to medium-high heat better than olive oil would here.
• Yellow onion: Finely chopped onion melts into the sauce, adding body and a gentle sweetness that balances the acidity of tomatoes.
• Garlic and ginger: Fresh is essential, the sharpness of garlic and the warmth of ginger create the aromatic foundation this dish relies on.
• Green chili: Optional but transformative, it adds a bright heat that wakes up the back of your palate without burning.
• Ground cumin and coriander: These two anchor the spice blend, earthy and citrusy, forming the backbone of the masala.
• Paprika: Brings color and a mild sweetness, rounding out sharper spices.
• Garam masala: The soul of the dish, warm and complex, best added twice, once while cooking and a pinch at the end.
• Turmeric and chili powder: Turmeric lends earthiness and that signature golden hue, while chili powder adds depth and adjustable heat.
• Crushed tomatoes: They break down into a silky base, their acidity brightening the richness of coconut milk.
• Chickpeas: Creamy and hearty, they soak up the sauce and provide protein and texture that make this a complete meal.
• Coconut milk: Full-fat is non-negotiable here, it creates the luscious, velvety texture that makes each bite feel indulgent.
• Salt and black pepper: Season in layers, tasting as you go, the sauce should be bold but balanced.
• Lemon juice: A splash at the end lifts everything, cutting through richness and tying the flavors together.
• Fresh cilantro: Stirred in and scattered on top, it adds a grassy brightness that contrasts beautifully with warm spices.
• Basmati rice: Long-grain and fragrant, it steams up fluffy and light, the perfect canvas for this saucy curry.

Instructions

Prep the rice:

Rinse the basmati under cold water until it runs clear, this removes excess starch and keeps grains separate. Combine with water and salt, bring to a boil, then cover and simmer low for 12 to 15 minutes until tender and fluffy.

Start the aromatics:

Heat coconut oil in a large skillet over medium heat and add the onion. Let it cook undisturbed for a minute before stirring, allowing it to develop golden edges and natural sweetness.

Build the base:

Stir in garlic, ginger, and green chili if using, cooking just until fragrant, about a minute. The kitchen will smell incredible, sharp and warm and inviting.

Toast the spices:

Add cumin, coriander, paprika, garam masala, turmeric, and chili powder, stirring constantly for 1 to 2 minutes. Toasting unlocks their oils and deepens their flavor, turning the pan aromatic and vibrant.

Add tomatoes:

Pour in crushed tomatoes and bring to a simmer, letting the mixture cook for 5 minutes. This step melds the spices into the tomatoes, creating a unified, rich base.

Simmer with chickpeas:

Stir in chickpeas, coconut milk, salt, and black pepper, then reduce heat and simmer uncovered for 15 to 20 minutes. The sauce will thicken, the chickpeas will soften further, and everything will become one cohesive, glossy curry.

Finish and serve:

Stir in lemon juice and chopped cilantro, tasting and adjusting salt if needed. Spoon the tikka masala over fluffy basmati rice and garnish with more cilantro for color and freshness.

Pin It

One winter evening I made this for myself after a long day, no guests, no occasion. I sat at the kitchen table with a bowl and realized I had been craving exactly this, warmth and spice and something that felt like care. It became my reset meal after that.

Customizing Your Tikka Masala

For extra richness, stir in a tablespoon of vegan butter just before serving, it adds a silky finish. If you prefer more heat, double the chili powder or add an extra green chili. You can also swap chickpeas for cubed tofu or roasted cauliflower, both soak up the sauce beautifully and offer a different texture.

What to Serve Alongside

This pairs perfectly with warm vegan naan for scooping up every bit of sauce. A simple cucumber salad with lemon and mint offers a cool, crisp contrast. If you want something creamy, a dairy-free raita made with coconut yogurt, grated cucumber, and cumin is refreshing and balances the spice.

Storing and Reheating

Leftovers keep beautifully in the fridge for up to four days, and the flavors deepen as they sit. Store the rice and curry separately to prevent sogginess. Reheat gently on the stovetop with a splash of water or coconut milk to loosen the sauce, stirring occasionally until warmed through.

• Freeze the curry in airtight containers for up to three months, thaw overnight in the fridge before reheating.
• Add a fresh squeeze of lemon and a handful of cilantro after reheating to brighten everything back up.
• If the sauce thickens too much, thin it with a little vegetable broth or coconut milk while reheating.

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This dish has a way of turning an ordinary night into something warmer, something shared. I hope it does the same for you.

Recipe Questions

→ How do I achieve fluffy basmati rice?

Rinse the basmati rice until water runs clear, then simmer with salted water covered on low heat. Let it rest off heat before fluffing gently with a fork to separate grains.

→ Can I adjust the spice level in this dish?

Yes, omit or reduce the green chili and chili powder to create a milder version, or add more for increased heat according to preference.

→ What alternative oils work best for cooking?

Neutral oils like coconut oil or vegetable oil are ideal, as they handle high heat and complement the warm spices without overpowering the flavors.

→ How long should the simmering step be for optimal flavor?

Simmer the chickpeas and tomato sauce mixture for 15–20 minutes uncovered to let the sauce thicken and spices meld into a rich, harmonious blend.

→ Can this dish be prepared ahead and reheated?

Yes, flavors deepen after resting. Store in airtight containers and gently reheat on stovetop, adding a splash of water or coconut milk if needed to restore creaminess.