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This Chickpea Tikka Masala is a vegan model of an Indian-inspired curry dish. It’s aromatic, flavorful, and so comforting. Gluten-free, oil-free, and prepared in simply half-hour!
When you style this vegan Chickpea Tikka Masala you’ll need to add it to your weeknight dinner rotation. It’s simple, saucy, and so tasty!
Serve it over rice or with a facet of naan to sop up all that flavorful sauce.
Elements you want
Ingredient notes and substitutions
Aromatics ~ Onion, garlic, and ginger begin this dish off with scrumptious taste.
Chickpeas ~ Conventional tikka masala is made with rooster. For this plant-based model, we’re utilizing chickpeas. Baked tofu, soy curls, or store-bought vegan rooster can be utilized as an alternative.
Spices ~ Whereas this vegan tikka masala makes use of fairly a couple of spices, they’re all pantry staples. The cayenne is non-compulsory. You’ll be able to regulate the warmth stage through the use of roughly, or go away it out totally.
Tomato ~ We like this dish fairly saucy, so I exploit tomato sauce. You possibly can diced tomatoes should you favor.
Crushed tomatoes work as nicely.
Coconut milk ~ Coconut milk replaces the cream utilized in conventional recipes. It makes the sauce creamy, provides a touch of sweetness, and helps to tone down the spice stage. I recommend utilizing full-fat canned coconut milk.
Don’t sub with another milk.
Extras ~ Be at liberty to swap out one of many cans of chickpeas for greens as an alternative. Peas or cauliflower can be scrumptious.
How one can make the recipe
Please scroll all the way down to the recipe card for precise ingredient measurements and directions.
Simmer till thickened.
Serving strategies
Tikka Masala is often served with rice or naan. We serve it with each!
Whereas undoubtedly not conventional, you would additionally serve the saucy chickpeas over quinoa, couscous, farro, and so on. Or with a facet of potatoes or polenta.
Storage and freezing
Fridge: Retailer leftover chickpea tikka masala in an hermetic container within the fridge for as much as 5 days.
Retailer any rice or naan individually.
Freezer: You can even freeze this dish. Let it cool fully earlier than transferring it to a freezer-safe container or plastic bag. It ought to preserve nicely for as much as 3 months. As soon as once more, retailer any rice or naan or individually from the tikka masala sauce.
Reheat: Reheat leftovers from the fridge on the range or within the microwave. From frozen, let thaw within the fridge in a single day or defrost within the microwave earlier than reheating.
Professional ideas and tips
~ Sauté the spices in a little bit of fats to launch the fat-soluble compounds. This may convey out essentially the most taste. On this chickpea tikka masala, we’re utilizing coconut milk because the fats. No want so as to add oil.
~ Use canned chickpeas to make this dish in simply half-hour.
~ Simmer the sauce on low. Don’t boil, as which will curdle the coconut milk.
~ As all the time, style and regulate seasoning to your liking.
~ End the sauce with chopped recent cilantro and/or a squeeze of recent lime juice, if desired.
FAQs
Tikka Masala is a creamy tomato-based sauce that includes recent ginger, garlic, and earthy spices. Conventional recipes are made with rooster, however this vegan tikka masala is made utilizing chickpeas.
Tikka masala is often mildly spicy. Nevertheless, in case you are not a fan of spicy warmth, you’ll be able to miss the non-compulsory cayenne referred to as for on this recipe.
Tikka masala and butter rooster are related, however not the identical. Butter rooster is usually richer, sweeter and extra delicate, whereas tikka masala is a bit spicier and tangier.
I hope you’re keen on this recipe as a lot as we do! If you happen to tried it, please use the ranking system within the recipe card and go away a remark under along with your suggestions.
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Chickpea Tikka Masala
This Chickpea Tikka Masala is a vegan model of an Indian-inspired curry dish. It is aromatic, flavorful, and so comforting. Gluten-free, oil-free, and prepared in simply half-hour!
Print Pin FeeEnergy: 332kcal
Directions
In a big non-stick skillet sauté the onion in ¼ cup coconut milk over medium warmth for 4 to five minutes, till gentle and translucent.
Add the garlic, ginger, tomato paste, and spices. Sauté for 1 to 2 minutes till aromatic.
Add the chickpeas, tomato sauce, and remaining coconut milk. Stir nicely to mix. Convey to a mild simmer then lower the warmth to low and simmer for quarter-hour till thickened.
Style and regulate seasoning (salt and/or pepper) to your liking.
Add a drizzle of pure maple syrup or recent squeezed lime juice should you like. Garnish with recent chopped cilantro.
Serve over rice and/or with a facet of naan.
Notes
Dietary information calculated for chickpeas and sauce solely. A facet of rice or naan isn’t included.
Vitamin
Energy: 332kcal | Carbohydrates: 38g | Protein: 11g | Fats: 16g | Saturated Fats: 11g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 1g | Sodium: 1300mg | Potassium: 740mg | Fiber: 10g | Sugar: 10g
Vitamin values are calculated utilizing on-line calculators and are estimates solely. Please confirm utilizing your individual knowledge.
