Vegan chickpea tikka masala – RecipeWikki https://recipewikki.com Wikipedia of Awesome Taste Mon, 17 Jun 2024 01:20:57 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.1 https://recipewikki.com/wp-content/uploads/2025/04/rc.png Vegan chickpea tikka masala – RecipeWikki https://recipewikki.com 32 32 Vegan chickpea tikka masala https://recipewikki.com/vegan-chickpea-tikka-masala/ Mon, 17 Jun 2024 01:20:57 +0000 https://recipewikki.com/?p=2800 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
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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.

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