Vegan
Creamy Chickpea Tikka Masala
A rich and creamy Indian-inspired curry that uses coconut milk and aromatic spices to create a satisfying vegan main dish.
Watch it madeNYT Cooking · 10:11
Ingredients
- Chickpeas (canned)2 cans (400g each)
- Coconut Milk (full fat)1 can (400ml)
- Tomato Puree1 cup
- Onion1 large
- Garlic3 cloves
- Ginger1 inch piece
- Garam Masala1 tbsp
Method
- Heat oil in a large pan. Add diced onion and cook until translucent. Stir in minced garlic, ginger, and spices (cumin, coriander, turmeric, garam masala).
- Pour in the tomato puree and coconut milk. Stir well to combine into a creamy orange sauce.
- Add the drained chickpeas to the sauce. Simmer on low heat for 15 minutes to let flavors meld.
- Serve hot over basmati rice and garnish with fresh cilantro.
Common questions
Can I substitute something for coconut milk in this vegan chickpea tikka masala?
Yes. For a less rich sauce, use unsweetened oat cream or cashew cream. For a lighter option, use half coconut milk and half vegetable broth. Avoid thin plant milks alone, since they won’t give the sauce body.
How long does this dish take to cook, and can I make it ahead?
It takes about 25–30 minutes total: 5–10 minutes to sauté the aromatics and 15 minutes to simmer. It reheats very well, so you can make it a day ahead and store it in the fridge.
What are the most common mistakes when making chickpea tikka masala?
The biggest mistakes are burning the garlic and spices, using too high heat after adding coconut milk, and under-simmering the sauce. Also, don’t skip seasoning; canned chickpeas need enough salt and spice to taste flavorful.
How should I store leftovers, and how long do they keep?
Cool leftovers quickly, then store in an airtight container in the fridge for up to 4 days. You can freeze it for up to 3 months, though the coconut sauce may separate slightly; stir well after reheating.
What’s the best way to serve this dish?
Serve it hot over basmati rice for the classic pairing. It also works with naan, roti, or cauliflower rice. Finish with fresh cilantro, and add a squeeze of lime if you want extra brightness.