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.