Saucy, fragrant, and delicious, Chickpea Tikka Malasa is the ultimate comfort food. It’s a one-pot recipe that can easily be made on the stove or in the Instant Pot. Throw it together and in minutes you have a warming and comforting plant based meal! This easy vegan chickpea tikka masala is made with pantry staples, like coconut milk, tomato sauce, canned chickpeas, onion, ginger, and garlic. Make sure you aren’t skipping out on the spices! Garam masala and a handful of other Indian spices infuse rich flavor into each bowl, though I’m sure this recipe is far from authentic. You can easily customize this meal by adding in more veggies or serving it with rice or quinoa on the side. Better yet, it freezes well and makes for healthy lunches throughout the week! Don’t forget a few pieces of my soft vegan naan on the side to make this meal complete.
What is chickpea tikka masala?
Chickpea tikka masala includes easy canned chickpeas in a warming curry sauce made from ginger, coconut milk, spices, and tomatoes. Traditional tikka masala is made with meat or vegetables and a cream-based sauce. Both vegan and non-vegan recipes are creamy, a little smokey, and full of Indian spices.
How to make chickpea masala on the stove
Start by sautéing the onion, ginger, and garlic together in a large pan. Next, add in the spices, salt, tomato sauce, coconut milk, and chickpeas. Give it a good stir to bring it all together. Let the mix simmer on the stove while you stir it frequently. Spoon the finished tikka masala over rice and serve with naan on the side.
Instant Pot option
Saute the onion, ginger, and garlic on Saute mode in the Instant Pot. When they’re soft and fragrant, turn the Instant Pot off and add in the rest of the ingredients. Cook on high pressure for 8 minutes, then let the pressure release naturally.
Serving suggestions
A saucy tikka masala is best spooned over a bowl of white rice, brown rice, quinoa, or coconut rice. Cook up 4 or 5 cups to go with this serving size. Serve each bowl with 1 or 2 pieces of fresh vegan naan on the side. It’s more fun to eat with than a fork! Sprinkle some cilantro, parsley or chopped green onions on top and you’re ready to dig in.
Helpful tips and substitutions
The longer you let it simmer, the better it will taste. Leave the batch to simmer on the stove for at least 15 minutes to let the spices and flavors get to know each other.If you don’t like chickpeas, make my Vegan Tikka Masala with tofu or replace them with cauliflower florets instead.Make this meal a little more hearty by adding in diced sweet potatoes, carrots, or zucchini.Don’t have garam masala? Leave it out or substitute it with yellow curry powder. The flavor won’t be quite the same though.
How to store, freeze, and reheat chickpea tikka masala
Keep the leftovers in an airtight container in the fridge for up to 5 days. They also freeze very nicely for 2 or 3 months! When it’s time to reheat, heat the leftovers in a pot on the stove until they’re warmed through. If you’ve packed it for a healthy lunch, just reheat each portion for a few minutes in the microwave.
More Indian-inspired vegan recipes
Red Lentil DahlVegan Butter ChickenEasy Vegetable KormaRoasted Eggplant Curry
