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Chickpea Tikka Masala: 1 Creamy Vegan Secret

Chickpea Tikka Masala
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This Vegan Chickpea Tikka Masala is creamy, richly spiced, and comforting. A plant-based twist on a classic Indian-inspired dish, it’s made with chickpeas simmered in a coconut-tomato sauce. Easy, nourishing, and perfect for weeknight dinners or meal prep.

Ingredients

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  • 1 tbsp coconut oil or olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 tbsp grated ginger
  • 1 ½ tsp garam masala
  • 1 tsp cumin
  • ½ tsp turmeric
  • 1 tsp paprika
  • ½ tsp ground coriander
  • 1 ½ tsp salt (or to taste)
  • ½ tsp black pepper
  • 1 can (15 oz) crushed tomatoes
  • 1 can (15 oz) full-fat coconut milk
  • 1 tbsp maple syrup or coconut sugar
  • 1 tbsp lemon juice (fresh)
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • Optional: ½ tsp chili flakes for extra heat

Instructions

  1. Heat oil in a skillet. Add onions; cook 5–7 minutes until golden. Stir in garlic and ginger for 1 minute.
  2. Add garam masala, cumin, turmeric, paprika, coriander, salt, and pepper. Stir for 30 seconds.
  3. Stir in crushed tomatoes and chickpeas. Simmer 10 minutes.
  4. Lower heat; add coconut milk and maple syrup. Simmer uncovered 10–15 minutes until thickened.
  5. Stir in lemon juice and adjust seasoning.
  6. Garnish with cilantro and serve with rice, naan, or flatbread.

Notes

  • Use full-fat coconut milk for best texture.
  • Don’t skip the sweetener — it balances the acidity.
  • Simmer uncovered to let the sauce thicken naturally.
  • Adjust spices and chili flakes to taste.
  • Meal-prep friendly: keeps 5 days in fridge or 2 months frozen.

Nutrition

Find it online: https://bakerslider.com/chickpea-tikka-masala-recipe/

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