Go Back
Bowl of chickpea tikka masala with coconut swirl, cilantro, and lime wedge on a rustic wooden board under soft light

Homemade Chickpea Tikka Masala with Creamy Coconut Sauce

Chickpeas simmered in a spiced tomato coconut sauce, a one-pot vegan take on tikka masala ready in 40 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian-inspired
Calories: 199
Ingredients Method Notes

Ingredients
  

  • 2 tbsp neutral oil (avocado or vegetable)
  • 1 yellow onion medium (about 150 g); diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp tomato paste
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper optional, adjust to taste
  • 1 can crushed tomatoes (400 g / 14 oz)
  • 2 cans chickpeas (425 g / 15 oz each); drained and rinsed
  • 1 cup full-fat coconut milk (240 ml)
  • 3/4 tsp salt plus more to taste
  • 1/4 cup fresh cilantro chopped, for garnish
For Serving
  • 1 lime cut into wedges
  • cooked basmati rice or warm naan as needed; optional

Method
 

  1. Heat the oil in a 3-quart / 2.8 L saucepan or Dutch oven over medium heat. Add the diced onion and cook for 8 to 10 minutes, stirring occasionally, until deeply golden.
  2. Add the garlic and ginger and cook for 1 minute, stirring, until fragrant.
  3. Stir in the tomato paste, garam masala, cumin, coriander, smoked paprika, turmeric, and cayenne. Cook for 1 minute, stirring constantly, until the spices smell toasted and coat the onions.
  4. Pour in the crushed tomatoes. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly and turns brick red.
  5. Add the drained chickpeas and coconut milk. Stir to combine and bring back to a gentle simmer.
  6. Simmer uncovered for 15 to 18 minutes, stirring every few minutes, until the sauce coats the back of a spoon and the chickpeas soften at the edges. Past 20 minutes the chickpeas start to break down, so pull the pot once the sauce clings to a spoon.
  7. Season with the salt, tasting as you go. If the sauce looks too thick, loosen it with a splash of water; if it's thin, simmer 5 more minutes.
  8. Remove from the heat and stir in the chopped cilantro. Serve over basmati rice or with naan, with lime wedges alongside.

Notes

  • Simmer uncovered once the tomatoes go in so the sauce reduces properly.
  • Taste and adjust cayenne at the end, heat builds as it simmers.
  • Rinse chickpeas well before adding to remove canning liquid.
  • Sauce thickens more as it cools, thin with water if needed.