Description
A creamy, rich, and deeply spiced vegan chickpea tikka masala made with simple pantry staples. This easy weeknight dinner is ready in 30 minutes, feeds 4-6 people, and tastes like restaurant-quality food without the heavy cream or high cost.
Ingredients
- 3 tablespoons olive oil (extra virgin recommended)
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons tikka masala paste
- 1 can (14.5 oz) plain crushed tomatoes or tomato passata
- 1 can (13.5 oz) full-fat coconut milk, shaken well
- 1/2 cup low-sodium vegetable broth
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 cups fresh spinach
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Prep ingredients: Chop onion, mince garlic, grate ginger, and drain/rinse chickpeas.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5-6 minutes until softened and translucent.
- Add minced garlic and grated ginger; cook for 1 minute, stirring constantly, until fragrant but not browned.
- Add tikka masala paste and stir into the aromatics for 1-2 minutes to bloom the spices. Add a splash of water if the paste is thick.
- Pour in tomato sauce and vegetable broth. Stir to combine and simmer for 5-6 minutes until the sauce thickens slightly.
- Add drained chickpeas and the entire can of coconut milk. Stir and simmer on low heat for 5 minutes until chickpeas are heated through and sauce is creamy.
- Stir in fresh spinach and cook until wilted (about 30 seconds). Remove from heat.
- Stir in lemon juice and season with salt and pepper to taste.
- Serve immediately topped with fresh cilantro, vegan yogurt, or coconut cream. Pair with basmati rice or naan bread.
Notes
[‘Use full-fat coconut milk for a rich, creamy texture; light coconut milk will result in a watery sauce.’, ‘Fresh garlic and ginger are preferred over jarred versions for better flavor.’, ‘For a smoother sauce, blend half the mixture with an immersion blender before adding chickpeas.’, ‘The dish tastes better the next day as flavors meld. Reheat gently with a splash of water or coconut milk to maintain creaminess.’, ‘Can be frozen for up to 3 months.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: Approximately 1.5 to
- Calories: 320
- Sugar: 8
- Sodium: 450
- Fat: 12
- Saturated Fat: 8
- Carbohydrates: 42
- Fiber: 10
- Protein: 12
Keywords: vegan, chickpea tikka masala, easy weeknight dinner, plant-based, gluten-free, dairy-free, curry, budget-friendly, meal prep