Vegan Chickpea Tikka Masala
Veganes Kichererbsen-Tikka-Masala
AI photoRich tomato-coconut Tikka Masala with crispy chickpeas — 30 minutes, naturally vegan, 18 g plant protein per serving.
Tikka Masala without meat sounds like compromise — but it's the opposite. Chickpeas absorb the rich tomato-coconut sauce far better than chicken, and their slight bite pairs perfectly with the creamy curry.
30 minutes, one pot, four servings. This freezes brilliantly — make double while you're at it and save a batch for next week.
Serve with basmati rice, wholemeal naan or a dollop of natural yogurt.
Ingredients
- 2 cans chickpeas (400 g each), drained
- 1 can coconut milk (400 ml)
- 1 can chopped tomatoes (400 g)
- 1 onion, finely diced
- 4 garlic cloves, pressed
- 1 tbsp freshly grated ginger
- 2 tbsp tomato paste
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp sweet paprika
- ½ tsp cayenne pepper
- 1 tbsp coconut oil or rapeseed oil
- Salt, pepper
- Fresh coriander and lemon juice to serve
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Method
- Heat oil in a large pot. Sauté onion for 5 minutes until soft.
- Add garlic, ginger and tomato paste, fry for 2 minutes.
- Stir in all spices and toast for 1 minute until fragrant.
- Add chopped tomatoes and simmer for 3 minutes.
- Add coconut milk and chickpeas, bring to a boil and simmer on medium heat for 15 minutes.
- Season with salt, pepper and lemon juice. Serve with coriander and rice.
Kitchen note: For extra depth, stir in a teaspoon of tamarind paste or a splash of coconut vinegar at the end.