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Vegan Chickpea Tikka Masala (Cozy Plant-Powered Dinner)

A rich, creamy vegan twist on the classic tikka masala featuring chickpeas simmered in a spiced coconut-tomato sauce. Perfect for weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon grated ginger
  • 2 cups canned tomatoes crushed
  • 1 cup coconut milk full-fat
  • 2 tablespoons tomato paste
  • 2 cups cooked chickpeas or canned, drained
  • 1 large bell pepper diced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon sugar

Method
 

  1. Chop onion finely, mince garlic, and grate ginger. Measure all spices and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent. Stir in garlic and ginger; cook until fragrant, about 2 minutes.
  3. Add cumin, coriander, garam masala, and turmeric. Stir continuously for 1–2 minutes until fragrant and lightly toasted.
  4. Add crushed tomatoes and tomato paste. Simmer for 5 minutes, stirring occasionally, until thickened slightly.
  5. Transfer sauce to a blender and blend until smooth. Return to skillet for further cooking.
  6. Add coconut milk to the blended sauce. Stir to combine and simmer over low heat for 10 minutes.
  7. Add chickpeas and diced bell pepper. Stir and simmer for another 10 minutes until chickpeas are heated through and peppers tender.
  8. Adjust seasoning with salt and sugar. Serve hot, garnished with fresh cilantro and lime wedges.

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gFiber: 12gSugar: 6g
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