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Home » Recipes » 30-Minute Meals

Vegan Tikka Masala

By Erin · March 15, 2021 · Updated September 26, 2021 · 1 Comment

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bowl of marinated chickpeas with rice and naan

Vegan Tikka Masala featuring chickpeas as the main ingredient is a delicious, flavorful plant-based meal the whole family will adore. The chickpeas are marinated in a healthy, hearty vegan tikka masala sauce, and are delicious paired with rice and naan.

rice, naan and marinated chickpeas in a bowl with cilantro

Say hello to the most flavorful plant-based meal: vegan tikka masala!

I debated using tofu as the main ingredient in this, but ultimately opted for chickpeas which makes this recipe even quicker.

Using chickpeas as the main ingredient in a recipe is always a good ideas, like in my flourless chickpea pancakes and my butternut squash chickpea chili.

This tikka masala is a blend of warming spices like garam masala, turmeric, curry powder, and cumin all combined with coconut milk and tomato sauce for a delicious vegan tikka masala sauce.

Recipe features

  • A quick weeknight dinner that's ready in under 25 minutes
  • Incredibly flavorful, and pairs well with rice, naan, cauliflower rice, or most roasted vegetables (like these air fryer carrots)
cans and spices on a table with text overlay

Ingredient notes:

Bell pepper: Preferably green, but can sub yellow or orange if needed.

Spices: No substitutions! You're more than welcome to try your own spice substitutions, but I haven't tested this recipe any other way. With that said, you can use ground ginger if needed -- start with ½ teaspoon and go from there.

Chickpeas: Canned; make sure to drain and rinse them before adding them to the skillet

Tomato sauce: Canned, not jarred! This is very important because most jarred tomato sauces are meant for Italian recipes and include Italian spices, and we don't want that. Opt for a simple canned tomato sauce, and try to avoid using any that include basil in them.

Coconut milk: Canned, full fat OR light.

Step-by-step instructions

Step 1: Sauté the onions. Start by heating oil in a skillet over medium heat, then add the onions, garlic and bell pepper and sauté until the pepper is soft, 4-5 minutes.

cooked green pepper and onion in a skillet

Step 2: Add the spices. Next, add the ginger, tomato paste, garam masala, paprika, curry powder, turmeric, cumin, and salt and sauté for about 1 more minute until the spices are fragrant.

diced and seasoned peppers and onions in a skillet

Step 3: Make the sauce. You need tomato sauce and coconut milk to completely this tikka masala sauce, so add them into the skillet and stir to combine, then add the lemon juice and chickpeas and simmer them for 15-20 minutes.

chickpeas in a skillet with orange-colored sauce

Tips + FAQs

-Make sure to simmer the sauce (i.e. on LOW) rather than boiling it; simmering will help the chickpeas absorb the flavor of the sauce.

-Want to include more veggies? You can add in chopped cauliflower, carrots, sweet potatoes, or peas to the skillet and simmer them with the chickpeas until they're soft.

-Pair with a side of basmati rice, cilantro lime brown rice, crispy baked tofu, or naan.

What is Indian tikka masala?

Traditional tikka masala is made with meat (typically chicken) and served in a tomato curry sauce. In this version, we're using chickpeas instead of chicken to keep it vegan!

Do I have to include cilantro?

Honestly, YES. It makes a huge difference, and many traditional Indian dishes are served with cilantro, so I don't recommend skipping it.

Storage

  • Refrigerator: Store leftovers in a sealed container in the refrigerator for up to 5 days.
  • Freezer: Wait for it to cool, then transfer it to a freezer-safe bag; it should keep in the freezer for 2-3 months.
  • Reheating: Simply reheat in the microwave or in a saucepan over the stove until warm.
white rice, naan and marinated chickpeas in a bowl

More delicious vegan recipes:

  • Vegan Stuffed Peppers
  • Vegan Shakshuka
  • Lentil Bolognese

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

rice, naan and marinated chickpeas in a bowl with cilantro

Vegan Tikka Masala

Vegan Tikka Masala featuring chickpeas as the main ingredient is a delicious, flavorful plant-based meal the whole family will adore. The chickpeas are marinated in a healthy, hearty vegan tikka masala sauce, and are delicious paired with rice and naan.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Author: Erin

Ingredients

  • 1 cup yellow onion diced
  • 2 garlic cloves minced
  • 1 green bell pepper diced, seeds removed
  • 1 tablespoon fresh ginger grated
  • 2 teaspoon tomato paste
  • 1 tablespoon garam masala
  • 1 teaspoon paprika
  • 1 teaspoon curry powder
  • ¾ teaspoon ground turmeric
  • ½ teaspoon cumin
  • ½ teaspoon salt or more to taste
  • black pepper to taste
  • 15 oz. tomato sauce canned, NOT jarred
  • 14 oz. coconut milk
  • 1 teaspoon lemon juice
  • 30 oz. chickpeas drained and rinsed
  • cilantro for garnish

Instructions

  • Heat 1 tablespoon oil in a large skillet over medium heat, then add the onion, garlic and bell pepper and sauté for 3-5 minutes until the peppers are soft. Then, add the ginger, tomato paste, garam masala, paprika, curry powder, turmeric, cumin, and salt and sauté for 1 minute.
  • Next, pour in the tomato sauce and coconut milk and stir, then add the lemon juice. Last, add the chickpeas and stir so that they're coated. Bring the mixture to a simmer and simmer uncovered for 15-20 minutes. Taste test and add more salt as needed. Serve atop rice, sprinkle with fresh cilantro and enjoy!

Notes

*Calories are per serving and are an estimation; serving size is between 4-8 
*Storage: store leftovers in a sealed container in the refrigerator for up to 5 days; or, wait for it to cool then place in a freezer-safe bag and freeze for 2-3 months. 

Nutrition

Calories: 405kcal | Carbohydrates: 50g | Protein: 16g | Fat: 18g | Saturated Fat: 13g | Sodium: 602mg | Potassium: 912mg | Fiber: 13g | Sugar: 12g | Vitamin A: 481IU | Vitamin C: 28mg | Calcium: 105mg | Iron: 8mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
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About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Colleen says

    April 27, 2022 at 1:47 pm

    5 stars
    Really liked this recipe. Used curry paste instead of curry powder, which allowed me to skip the tomato paste, since I didn't have any. Substituted carrots for the red bell pepper. Delish!

    Reply

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