Vegan chickpea tikka masala

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

Recipe by RecipeWikkiCourse: MainCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

439

kcal

For 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.