Creamy Coconut Chickpea Tikka Masala
This rich and velvety vegan tikka masala uses full-fat coconut milk instead of cream to create a luscious sauce that clings to every protein-packed chickpea. It is warming, deeply spiced, and tastes like it simmered all day even though it comes together in under 35 minutes.
A rich vegan tikka masala made with coconut milk and loaded with chickpeas for a high-protein weeknight dinner.
Nutrition per serving
Ingredients
Protein
Sauce
Flavor Base
Aromatics
Instructions
Caramelize the Aromatics
Heat oil in a large heavy-bottomed pan or Dutch oven over medium heat. Add the diced onion and cook for 8 minutes, stirring occasionally, until deeply golden and starting to caramelize. Add the grated ginger and cook for another minute until fragrant.
Build the Spiced Base
Add the tikka masala spice paste directly to the pan and stir it into the caramelized onions. Cook for 2 minutes, pressing it against the bottom of the pan, until the raw spice smell transforms into a rich roasted aroma.
Simmer the Sauce
Pour in the crushed tomatoes and stir to combine. Let the tomato base cook for 5 minutes until slightly reduced. Then pour in the full-fat coconut milk and stir until the sauce is smooth and unified. Bring to a gentle simmer.
Add Chickpeas and Finish
Add the chickpeas to the simmering sauce and stir gently to coat. Cook for 10 minutes on low heat, allowing the chickpeas to absorb the sauce flavors fully. Taste and season with salt and serve over basmati rice with fresh cilantro.
Substitutions
Common mistakes
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