Chickpea Tikka Masala is an incredibly easy and utterly delicious vegan take on the classic Indian curry. It feels indulgent while staying quick to prepare, and it makes generous portions that are perfect for meal prep.
What is Tikka Masala?
Tikka Masala is a curry-based dish typically made with chicken simmered in a creamy, spiced tomato sauce. This recipe transforms the dish into a satisfying vegan version by swapping chickpeas for chicken. Chickpeas absorb the sauce beautifully, provide plant-based protein, and create a hearty, comforting meal that often tastes just like your favorite takeout.
Notes on Ingredients
Here’s what you’ll need to make this easy chickpea tikka masala:
- Coconut oil (or another neutral oil or vegan butter)
- Onion — diced red, white, or yellow onion
- Fresh ginger and garlic — minced
- Spices — ground cumin, ground coriander, paprika, turmeric, cayenne, sea salt, and ground black pepper
- Garam masala — a warm, aromatic spice blend essential for authentic flavor
- Tomato paste — concentrates the tomato flavor and helps thicken the sauce
- Tomato sauce — jarred, canned, or homemade
- Chickpeas — canned and drained
- Coconut milk — use the thick, creamy portion; cashew cream is an optional substitute
- Sugar — optional (coconut sugar or any sugar) to balance acidity
- Lime juice — brightens and finishes the curry
How to Make Vegan Tikka Masala
This chickpea tikka masala keeps the tomato-forward profile of the classic while layering in warming spices and a creamy finish. The method gently toasts spices and blends the sauce for a silky texture.
Sauté the aromatics: In a deep pot over medium-high heat, warm the oil. Add the diced onion, minced garlic, and grated ginger. Lower to medium heat, season with salt and pepper, and sauté until the onion is translucent and the aromatics are fragrant, about 4–5 minutes.
Add the spices: Turn the heat to medium and stir in ground cumin, ground coriander, turmeric, cayenne, paprika, and garam masala. Mix well, then add the tomato paste with a splash of water and sauté for 3–4 minutes to bloom the spices. Add more water as needed to prevent sticking.
Simmer with tomato sauce and blend: Add the tomato sauce, stir, and reduce to a gentle simmer for about 5 minutes. Remove the pan from heat and transfer the mixture to a blender (or use an immersion blender). Add 1 teaspoon sea salt, ½ teaspoon black pepper, and the optional sugar. Blend until smooth, then return the sauce to the pan.
Combine with chickpeas: Stir in the drained chickpeas and bring the curry to a low boil. Reduce heat to medium-low and simmer uncovered (or with a slightly ajar lid) for 8–10 minutes so flavors meld and excess liquid evaporates.
Finish with coconut milk and lime: Stir in the coconut milk and simmer another 3 minutes. Taste and adjust seasoning. Remove from heat and squeeze fresh lime juice over the curry to brighten the flavors. Let cool slightly, then serve.
Tips for Success
This recipe fills the kitchen with warm, aromatic spices and makes generous leftovers. A few helpful tips:
- Keep the heat low: Simmer gently to prevent the coconut milk from curdling and to maintain a creamy texture.
- Add vegetables: Toss in cauliflower, bell peppers, or spinach to bulk up the meal and add color and nutrients.
- Make ahead: The flavors improve after resting overnight, so it’s ideal for meal prep and reheating the next day.
Serving Suggestions
This curry pairs wonderfully with basmati rice, naan, or roti. It also works as a filling for wraps or alongside roasted vegetables and crunchy pita chips. Serve with fresh cilantro or extra lime wedges for garnish.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to one week. Portion into meal-size containers for easy lunches or reheating.
Can I Freeze Extras?
Yes — this tikka masala freezes well for up to one month. Thaw in the refrigerator overnight and reheat gently on the stove.
Enjoy! If you try this Chickpea Tikka Masala, snap a photo and tag #jessicainthekitchen on Instagram. If you liked the recipe, please leave a comment and rating — it helps others find it and helps me know what you enjoyed.
Easy Chickpea Tikka Masala
Ingredients
- 2 tablespoons coconut oil (or any oil or vegan butter)
- ½ large red onion, diced
- ½ tablespoon fresh ginger
- 3 cloves garlic, minced
- Sea salt and ground black pepper, to taste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 ¼ teaspoons turmeric
- 2 teaspoons cayenne pepper (reduce to 1 tsp if preferred)
- 2 teaspoons paprika
- 1 tablespoon garam masala
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 ½ tablespoons tomato paste
- 2 teaspoons coconut sugar (optional)
- 28 ounces tomato sauce
- 2 cans chickpeas, drained (32oz/454g total)
- 1 cup coconut milk (use the thick, creamy portion)
- Juice of 1 lime (about 1 tablespoon)
Instructions
- Heat oil in a large saucepan over medium-high heat.
- Add onion, garlic, and ginger. Reduce to medium heat, season with salt and pepper, and sauté until translucent, about 4 minutes.
- Add cumin, coriander, turmeric, cayenne, paprika, and garam masala. Stir, then add tomato paste and a splash of water. Sauté 3–4 minutes to bloom the spices.
- Stir in the tomato sauce and simmer for 5 minutes.
- Remove from heat and blend the sauce until smooth, adding 1 tsp salt, ½ tsp pepper, and sugar if using. Return sauce to the pan.
- Add drained chickpeas, bring to a low boil, then reduce to medium-low and simmer 8–10 minutes with the lid slightly ajar.
- Stir in coconut milk, simmer 3 more minutes, then finish with lime juice. Adjust seasoning and serve with rice or bread.
Notes
This recipe is vegan and gluten free. Reduced-fat or boxed coconut milk can be used if you prefer fewer calories. The curry keeps well in the fridge for up to a week and freezes for up to a month.
- Simmer gently — avoid boiling to keep the sauce creamy.
- Add vegetables like cauliflower or peppers for extra volume.
- Flavors deepen after resting overnight, making it ideal for make-ahead meals.
More Vegan Dinner Ideas
Looking for more easy vegan dinners? Try these recipes:
- Creamy Vegan Mushroom Risotto
- The Best Vegan Lasagna
- Sweet Potato and Black Bean Enchiladas
- Coconut Chickpea Curry
- Butter Cauliflower (Vegan)
- Slow Cooker Tofu “Butter Chicken”
- Sweet and Sticky Vegan Meatballs
- Slow Cooker Vegan Chili