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Bowl of chickpea tikka masala recipe garnished with cilantro, served alongside fluffy rice in a rustic setting.

Chickpea Tikka Masala

A rich and creamy vegan Chickpea Tikka Masala with a perfectly balanced spice blend. Pantry ingredients transform into a restaurant-quality curry that’s dairy-free, gluten-free, and family-approved.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: Gluten-Free, Indian, Vegan, Vegetarian
Keyword: Authentic chickpea tikka masala, Chicken and chickpea tikka masala, Chickpea tikka masala healthy, Chickpea Tikka masala NYT, Chickpea tikka masala recipe, Chickpea Tikka Masala with spinach, Chickpea tikka masala without coconut milk, Potato and chickpea tikka masala
Prep Time: 15 minutes
Cook Time: 30 minutes
Simmer Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 310kcal
Cost: $11

Equipment

  • 1 Heavy-Bottomed Pot (prevents burning and cooks evenly)
  • 1 Sharp knife (for dicing onions and prepping vegetables)
  • 1 Wooden spoon (won’t scratch pot, stirs evenly)
  • 1 Can opener (for chickpeas and tomatoes)
  • 1 Measuring spoons & cups (accurate spice and liquid measures)

Ingredients

  • 2 tablespoon Coconut oil - for blooming spices
  • 1 large Yellow onion - diced
  • 3 cloves Garlic - minced
  • 1 tablespoon Fresh ginger - grated
  • 2 teaspoon Garam masala
  • 1 teaspoon Ground cumin
  • 1 teaspoon Smoked paprika
  • ½ teaspoon Turmeric
  • 1 teaspoon Ground coriander
  • ¼ –½ tsp Cayenne pepper - adjust to spice level
  • 2 tablespoon Tomato paste - concentrated flavor
  • 1 can15 oz Coconut milk - full-fat preferred
  • 2 cans 15 oz each Chickpeas - drained & rinsed
  • 1 tablespoon Brown sugar - balances acidity
  • 1½ teaspoon Sea salt - adjust to taste
  • 2 Bay leaves
  • 1 tablespoon Lemon juice - fresh squeezed
  • 2 tablespoon Fresh cilantro - chopped for garnish

Instructions

  • Heat coconut oil in heavy pot over medium heat. Add cumin; sizzle 15 seconds. Stir in garam masala, paprika, turmeric, coriander, and cayenne. Toast ~30 seconds until fragrant.
    Golden chickpeas being added into a simmering creamy tikka masala sauce with steam rising.
  • Add onion, sauté until softened and golden. Stir in garlic and ginger; cook 1 minute.
    Pan of tomato paste being stirred, crushed tomatoes and coconut milk slowly blending into a rich sauce.
  • Stir in tomato paste, cook 2 minutes. Gradually add crushed tomatoes, then stir in coconut milk. Add salt, sugar, and bay leaves.
    Close-up of onions, ginger, and garlic sizzling in golden spiced oil inside a pan.
  • Drain and rinse chickpeas, add to sauce. Simmer uncovered 15–20 minutes, stirring occasionally, until flavors meld.
    Top-down view of a cooking pan on the stove with coconut oil shimmering, cumin seeds sizzling, and spices nearby.
  • Remove bay leaves, stir in lemon juice. Adjust seasoning. Garnish with fresh cilantro. Serve hot with rice or naan.
    Bowl of chickpea tikka masala recipe garnished with cilantro, served alongside fluffy rice in a rustic setting.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 320g | Calories: 310kcal (16%) | Carbohydrates: 38g (13%) | Protein: 11g (22%) | Fat: 14g (22%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 520mg (23%) | Potassium: 720mg (21%) | Fiber: 10g (42%) | Sugar: 9g (10%) | Vitamin A: 400IU (8%) | Vitamin C: 10mg (12%) | Calcium: 100mg (10%) | Iron: 5mg (28%)
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