Embracing a vegan lifestyle has never been more delicious with the delightful and flavorful vegan chickpea tikka masala. This aromatic and rich dish is a plant-based twist on the traditional Indian tikka masala, packed with protein-rich chickpeas and an array of aromatic spices that will tantalize your taste buds.
🍲 The base of this savory delight is made with tender chickpeas, simmered in a luscious, creamy tomato and coconut milk sauce that’s infused with traditional Indian spices such as cumin, coriander, turmeric, and garam masala, offering a harmonious blend of flavors that will transport you to the streets of India.
ALSO READ: Aloo Matar (Indian Potato and Green Pea Curry)
Vegan chickpea tikka masala
Course: MainCuisine: IndianDifficulty: Easy4
servings10
minutes30
minutes439
kcalFor a meal everyone can enjoy try this vegan chickpea curry made with hints of coconut and ginger.
Ingredients
3 tsp vegetable oil
1 brown onion, sliced
2 cloves garlic, crushed
2cm-piece ginger, finely grated
1/2 cup (150g) tikka masala curry paste
2 x 400g can chickpeas, rinsed, drained
400g can crushed tomatoes
150g green beans, trimmed, cut into 3cm lengths
1/2 cup (125ml) coconut milk
2 tsp brown sugar
1/4 cup coriander, finely chopped
Steamed basmati rice, to serve
Coriander leaves, extra, to serve
Lime wedges, to serve
Directions
- Heat the oil in a large saucepan over medium heat. Cook the onion for 5 mins or until lightly caramelised. Add the garlic and ginger and cook for 1 min. Stir in the tikka masala paste and cook for 2 mins or until fragrant.
- Add the tomato, chickpeas and 1/2 cup (125ml) water. Bring to the boil. Reduce heat to low and simmer for 15 mins. Add the beans and cook for 5 mins. Stir in the coconut milk and sugar. Season.
- Stir through the chopped coriander. Season. Divide the chickpea tikka masala and basmati rice among serving bowls. Sprinkle with extra coriander and serve with lime wedges.
