Chickpea Tikka Masala
This amazingly tasty and satisfying Chickpea Tikka Masala is made with just 5 ingredients and so super easy to make. Entirely vegan and gluten free this is a keeper you won't forget.
I'm all about easy, tasty, and insanely good food like this Cashew Curry Broccoli Stir Fry.
This Chickpea Tikka Masala is no exception and will not disappoint you. It's warming, creamy, perfectly seasoned with incredible flavors, addictive, unbelievable easy, protein rich, and seriously so so good.
The preparation couldn't be any easier. In just a few steps you are done with my recipe.
Before we're going into the loop, let's talk about some food facts.
What is Tikka Masala?
A tikka masala recipe is often well known as chicken tikka masala. It's made obviously with chicken, butter, heavy cream, a lot of spices, and garlic. So it obviously isn't plant based or diary free.
There are different versions of the dish that differ by which spices are used.
I keep it really simple and use only garam masala, which is a spice mix from cardamon, ground cloves, cumin, cinnamon, coriander, and pepper.
You will find some versions with chili which are a bit spicy than others.
I was lazy and bought a store version from a local organic store. So this is all natural and made without any preservatives.
But if you want try something new, you can sure make your own.
How to make Garam Masala?
As I mentioned before you can use ground cloves, cinnamon, cardamon, cumin.
The best way I think is to use whole seeds. Roast them a bit before in a casserole to enhance the flavor even more.
Next grind them in the grinder attachment of your food processor or use a mortar. Grind until you reach the texture of fine flour. Store it in airtight jar and enjoy.
How to make Chickpea Tikka Masala
Let's getting straight ahead. It's so easy. All you need for this vegetable masala is one pot, shall we?
Combine all ingredients like the chickpeas, chopped tomatoes, coconut milk, garlic, garam masala in that pot. Season with salt and pepper, bring to cook, and simmer for 10 minutes.
Divide onto plates or eat straight from the pot.
If you use the optional add ons like onions and bell peppers, it will take 5 minutes longer. First heat a bit coconut oil or use vegetable broth for oil free cooking. Fry the veggies for about 5 minutes.
It tastes delicious on it's own, but will also be delicious to serve with some basmati or any kind of rice you like. I suggest also you try it with some naan bread.
Use store bought or try my homemade Easy Roasted Garlic Naan.
Super easy to make, just 6 ingredients, so good.
If you give this a try, I'm pretty sure you will love this Chickpea Tikka Masala as I do. Snap a picture, show me your remakes on Instagram or Facebook with a tag.
Cheers, Florian.
Chickpea Tikka Masala
This amazingly tasty and satisfying Chickpea Tikka Masala is made with just 5 ingredients and so super easy to make. Entirely vegan and gluten free this is a keeper you won’t regret.
Ingredients
- 2 15 oz cans chickpeas, drained
- 2 15 oz cans chopped tomatoes
- 1 cup coconut milk
- 6 cloves garlic, peeled chopped
- 4 teaspoon Garam Masala
- salt, pepper to taste
- Optional
- ½ cup chopped onions
- 1 cup bell pepper, chopped
Instructions
- If you use the optional add ons like onions and bell peppers, first heat a bit coconut oil in a pot (or use vegetable broth for oil free cooking). Fry the veggies for about 5 minutes.
- Add all ingredients like the chickpeas, chopped tomatoes, coconut milk, garlic, garam masala in that pot. Season with salt and pepper, bring to cook, and let simmer for 10 minutes.
- Divide onto plates or eat straight from the pot.
Nutrition Information:
Yield: 6 Serving Size: 1.5 cupsAmount Per Serving: Calories: 362Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 217mgCarbohydrates: 39gFiber: 6gSugar: 4gProtein: 10g
I am surprised at how much sugar there is. What would be the source
Hi Robyn! Thanks so much for pointing this out! You're so right that sugar content doesn't make any sense. Not sure what went wrong! I updated the sugar content.
Heyy, Just to double check, is it 4 tsps or 4 tbsp of Garam Masala?
Thanks
Hi Jenna! 4 tsp garam masala is correct. You can add more for flavor according to your preferences. ?
Do you use canned coconut milk? Or the kind you drink, from a carton?
Hi Hannah! I used canned coconut milk, but feel free to use carton! Just make sure it's full fat coconut milk.
First time ever making anything using garam masala and I'm hooked! This is the easiest recipe I've made all week and so flavorful. I used a canned of diced and stewed potatoes because that's all I had in my pantry but it turned out delicious! I'll definitely make this recipe again- and I can't wait for leftovers tomorrow.
This recipe is so simple and absolutely delicious. I used the suggestion to add red pepper and onions and I used shop bought chopped garlic in wine vinegar. I grated cream coconut into the pot and added a splash more water. I saved some for the next day and as expected the flavours matured.
Hi Cathy! Thanks for making it and for your fantastic feedback! Yes, indeed! The flavors are even better the next day!
Hi! Just checking - this calls for 4 Tablespoons of Garam Masala, not 4 Teaspoons, right?
Hey Cathy! Feel free to use less garam masala If you like. ?
Tsp = teaspoon last time I checked. Tbsp = tablespoon.
This has to be one of the easiest, most delicious recipes out there!
I added onion and red pepper and used lite coconut milk from a can.
Thank you so much, I absolutely love this recipe!
Would this be ok to freeze?
Hi Rachael! It will work!
Is this recipe supposed to be overly spicy?
Hi Meghan! It's flavorful, tasty and delicious! Reduce the amount of spices to your own liking.
Added some chilli, cumin and turmeric and it was amazing! Thank you!
Thanks for your fantastic feedback, Sophie! One of my favorites!
Super easy and tast soooooo good?
Thanks a bunch for your amazing feedback, Birgitte! I hope you'll find lots of more recipes to try!
This is delish! I didn't have 2 cans of diced tomatoes so I substituted one with tomato sauce. I also added 2 tsp grade A maple syrup just to add a dash of sweetness. What an easy and quick meal! Thanks a bunch!
Thanks for your great feedback, Jasmine! I hope you'll find lots of more recipes to try!
Is 4 Tablespoons a typo? I put in a little over two and it’s so strong! I’ve been trying to dilute it.
Hi Madeline! 4 Tsp is correct, but feel free to use less. Everyone is different and for me it is just right.
Hi I see your recipe says 4tsp.
Can you please confirm if it is tsp or tbsp?
Hi Annie! Indeed you will need 4tsp.
Could I make this in the Crockpot?
Hi Mira! I haven't tried that, but I would say why not. Let me know how it goes.
I doubled the recipe and cooked it in the crock pot on high for four hours. Made for a large group lunch and it worked out well! Thanks!
Did you still use canned chickpeas? I was wondering if it would be mushy in a crockpot for so long when using canned chickpeas.
Thank you,
Brandy
Is 59 for carb content per serving correct? Seems like a lot for beans?
Hi Juliette! Thanks for pointing out, fixed!
Can I sub the coconut milk for almond milk? I only have almond milk on hand in the house...
Hi Danni! It will work, but the taste will be different and less creamy. Hope that helps, let me know how it goes.
Holy cow. Way too spicy. Had to keep adding more ingredients to tame the hot. Maybe it’s my brand of garam masala and home grown garlic Would make it next time with 1 tsp not 4 tsp. Love that it’s simple and no meat for meatless Monday. Thanks
Not sure what I did wrong but mine looks nothing like the picture. Not thick enough and I used coconut milk.
Hi Chanel! Please make always sure to use full fat coconut milk from a can. Light coconut milk will lead to a different result in taste and texture. Hope that helps.
Can you use crushed tomatoes instead of diced? We’re not fans of chunks of tomato in our food.
Hi Cat! You can, but the result will be different texture and taste wise. Let me know how it goes.
Hi Florian!
Just wanted to drop you a line and let you know just how yummy this is! I lucked out—I happened to have some frozen naan that I tossed into my toaster oven . So I had a very nice hearty meal. My bonus daughter told me that she really liked it. She doesn’t say that very often. She usually has to add spices to my dishes, but said this one is perfect! I added 1 teaspoon of yellow curry powder. So good!! Thank you so much for sharing!
I love this recipe!!!! It is so yummy. I made a half recipe and I really wish I had made the entire recipe! I did not have garam masala, but was very glad to discover that I could make it myself. I went online and found a fairly easy, quick recipe for garam masala and it was great in this recipe. The only thing that I added, was 1 tsp of yellow curry powder. I ate it with some naan and it was really amazing. Even my picky daughter loved it. Can’t wait to make it again. This guy has some really great recipes, I’m going to follow him.
Hi Florian,
I love this dish! In fact I’m cooking again tonight ?
I was hoping you could let me know the iron content of this dish per serve (with or without bell peppers) please?
Many thanks,
Rebecca
Hi Rebecca! I usually do not have this information and had to look it up from various online sources myself. It seems like the iron content is 5.8 mg per serving, including bell peppers. Hope that helps and clarifies.
Thank you so much Florian!
Love this dish ?
This recipe was so simple and delicious!
Is there a substitute for the coconut milk? I have an allergy to coconut and I know many dishes call for it. Any suggestions?
Hi Jennifer! You can try blended cashews (3/4 cup cashews +1/2 cup water) or oat milk with a lille bit flour or cornstarch. Hope that helps.
I've made this a few times now. This time I added diced sweet potato with the onions, and rainbow chard at the end of simmering. Also some extra cumin. It did not disappoint again. Thanks for this versatile recipe.
Thanks a bunch for your amazing review and making it! Would you mind leaving a star rating with your review? It is super helpful for other readers. Thank you so much.
I want to prepare this using dried chickpeas, how much should I use ?
Hi Raenica! 1 cup dried chickpeas, hope that helps.
In the second instruction, “bring to cook” does that mean bring to boil? Also do you drain the tomatoes?
Thank you!
Hi Annie! Bring to boil is correct and I do not drain the tomatoes. Hope that helps. Let me know what you think.
Hello! I used full fat coconut milk but fresh tomatoes (chopped just not from a can) and it’s been cooking for 20 minutes but it’s so watery it looks like a soup 🙁 any tips?
Hi Diana! Use some tomato paste. Hope that helps.
I prepare this recipe once a week for the children in my daycare, they love it so much! They begged me to share recipe with their parents. I put a little ginger and carrots in mine.
Thanks for your great feedback, Lisa! Happy to hear it is such a big hit with the kids. Would you mind leaving a star rating with your review? Your experience is so helpful for other readers. Thanks so much.
Absolutely scrumptious and deserves more than ***** because it is made with pantry staples! (I can't rate this because no stars show up in my comment section, sorry.) I serve this with jasmine rice on the side and my grandchildren absolutely love it. Thanks so much for posting this recipe.
Wondering if this could be made in the slow cooker
Hi Janel! I haven't tried that, but I think it will work. Let me know what you think. I can't wait to hear about your result and experience.
Hi. I’m gonna try this recipe today. I was just wondering when you let it simmer for 10 minutes should it be covered or uncovered? Thanks and can’t wait
Hi Stephanie! Covered on medium heat, but open the lid and stir from time to time. Hope that helps.
Can I assume that when it reads “bring to cook” it is supposed to be “bring to boil”?
Hi Jeff! Indeed and hope that clarifies.
Can you substitute coconut milk for almond milk .
Hi Bridget! You can, but the result will be different.
So amazing!!! I used the onion and green pepper. Only had fire roasted tomatoes, one can chick peas, one can cannolini beans. This is going to be a go-to recipe in our house from now on. YUM!
Thanks for your great feedback! Would you mind leaving a star rating with your review? Your feedback is so helpful for other readers. Thanks a lot.
Made this for a quick dinner tonight for my 9yo and myself. It’s delicious! We love chicken tikka masala with basmati, but I wanted a meatless version and this works! Thanks! I added juice from 1 lime and fresh chopped cilantro at the end.
Thanks for your great feedback, Kendall! Don't forget leaving a star rating with your review. This is so helpful for other readers and me. Thanks you.
Wondering if yogurt would work instead of the coconut milk. My kitchen is my lab as I have to accommodate dietary restrictions. I am looking forward to this as curries are a favourite.
Hi Stan! It will work, yet the result will be different. Taste wise it will have more tang and let me know what you think.