Vegan Chickpea Tikka Masala

Ingredients

The original Chicken Tikka Masala is traditionally made with marinated chicken cooked in a creamy tomato-based sauce. In this vegan adaptation, we substitute the chicken with chickpeas, providing a plant-based protein source. Additionally, we replace the dairy-based cream with coconut milk, resulting in a rich and creamy texture without compromising on flavor. We alse have the original recipe for Chicken Tikka Masala, so you can check it out.

• 2 cups (400g) cooked chickpeas 2 cups (400g) cooked chickpeas
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon garam masala 1 tablespoon garam masala
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste) 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 10g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Stir in the minced garlic and grated ginger, cooking for an additional minute.
4. 4.
   Add the garam masala, ground cumin, ground coriander, turmeric powder, paprika, and cayenne pepper. Cook for 1-2 minutes to toast the spices.
5. 5.
   Add the tomato paste and diced tomatoes to the pan, stirring well to combine.
6. 6.
   Pour in the coconut milk and bring the mixture to a simmer.
7. 7.
   Add the cooked chickpeas and season with salt to taste. Simmer for 10-15 minutes, allowing the flavors to meld together.
8. 8.
   Serve the Vegan Chickpea Tikka Masala over steamed rice or with naan bread.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chickpeas — If using canned chickpeas, rinse them thoroughly before adding to the recipe to remove excess sodium.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a creamier texture, blend a portion of the cooked chickpeas with the sauce before adding them back to the pan.
• Adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper.
• Serve the Vegan Chickpea Tikka Masala with a squeeze of fresh lemon juice for a tangy twist.
• If you prefer a thicker sauce, simmer the dish uncovered for a few extra minutes.
• Leftovers can be refrigerated for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Vegan Chickpea Tikka Masala over steamed basmati rice or with warm naan bread for a complete and satisfying meal. Add a side of fresh cucumber and tomato salad to balance the flavors.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro leaves to add a pop of color and freshness. Serve it in a vibrant bowl or on a decorative plate to enhance the visual appeal.