Easy Chickpea Tikka Masala

Chickpea Tikka Masala is an incredibly easy and absolutely divine vegan version of the classic Indian dish! It tastes deliciously indulgent, yet it’s super quick and easy. Plus, vegan tikka masala makes large portions that are perfect for meal prep!

What is Tikka Masala?

Tikka Masala, or Chicken Tikka Masala, is an Indian curry-based dish. It is traditionally made with chicken (as you probably guessed) and a creamy curry sauce, containing spices like curry powder , cumin, etc.

Since we’re making a vegan version, though, here’s the slightly-altered rundown. The key to making an incredible vegan tikka masala is to focus on the core flavors in the original version. So, in this recipe, chickpeas replace chicken. Of course, no one is trying to make chickpeas taste like chicken, but they yield an absolutely phenomenal-tasting dish, nonetheless. Chickpeas ensure that you still get a good dose of protein, and they truly soak up the flavor in the sauce.

When you make vegan tikka masala for dinner you get rave reviews and questions like “How does this taste exactly like our favorite takeout?!” (Yep, real quote.)

Notes on Ingredients

Time to round up some ingredients! This is a list of everything you’ll need to prepare this easy chickpea tikka masala:

• Coconut Oil: Or any cooking oil, whatever you prefer.
• Onion: I like to use a diced red onion, but a white/yellow onion is fine too.
• Spices: Today we’ll use fresh ginger, ground cumin, ground coriander, paprika, turmeric, cayenne pepper, sea salt, and ground black pepper.
• Garam Masala: A blend of Indian spices that will give this dish an authentic taste.
• Garlic: Minced, for extra flavor.
• Tomato Paste: Offers rich tomato flavor, and thickens the sauce.
• Tomato Sauce: You can use jarred, canned, or fresh tomato sauce.
• Chickpeas: Make sure to drain the cans before you use the chickpeas.
• Coconut Milk: I used coconut milk because it’s affordable, easy to find, and it doesn’t give the dish a coconut-y flavor. However, you could substitute a pourable cashew cream, which would also be a great heavy cream substitute.
• Coconut Sugar : Optional – it balances out the acidity. (Any sugar will work.)
• Lime Juice: To help pull together all the flavours.

How to Make Vegan Tikka Masala

This Chickpea Tikka Masala is SO flavorful. I didn’t want any overwhelming seasonings, but instead wanted everything to enhance and complement the tomato flavor that’s so prevalent in traditional tikka masala. I found that the fresh ginger, the tomato paste, and a bit more curry than I usually use, really did the trick.

Here’s the full explanation on how this dish comes together:

Sauté the Garlic and Onion: In a deep pot over medium high heat, add the coconut oil. Add in the onion, garlic, and ginger. Reduce to medium heat. Grind some sea salt and ground black pepper over the mixture and stir together. Sauté until the onions are translucent and the ginger and garlic are fragrant, about 5 minutes.

Mix in More Spices: Reduce heat to medium. Add in the ground cumin, coriander, turmeric, cayenne pepper, paprika and garam masala. Stir into the onion mix to combine. Add in the tomato paste and add in a splash of water and saute it all together, heating up the spices to bring out more flavour, for about 3-4 minutes. Feel free to add more splashes of water to keep it moving.

Add in the Tomato Sauce: Stir everything together. Reduce to a steady simmer and let it all simmer together for about 5 minutes. Remove the pan from the heat and carefully pour the contents into a blender . If your blender is a glass blender let it cool much more before blending. Add in your 1 teaspoon of sea salt, ½ teaspoon of black pepper, and the sugar now. Blend for about 1 to 2 minutes until everything is fully blended and smooth. Pour the sauce back into the pan.

Also add in the chickpeas: Stir to combine. Bring the curry to a slight boil, and then reduce to medium-low so that the mixture continues to simmer for 8 to 10 more minutes. Cover slightly with lid but not completely to allow the steam and excess water to escape.

Pour in the Coconut Milk: And stir to combine. Allow to simmer for about 3 more minutes. Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze the lime over the top of the curry, stirring to combine. Don’t skip this step!! Finally, allow it to cool slightly, and then serve. Enjoy!

Tips for Success

This recipe yields a dish that will perfume your entire kitchen and home with scents reminiscent of your favorite Indian takeout restaurant. And, best of all, it makes such large portions that you’ll have plenty of leftovers.

Here are a few tips to keep in mind before you get started on it:

• Make Sure to Keep the Temperature Low: You want your tikka masala to simmer, not boil! Keep the heat on medium-low so that the milk doesn’t curdle and disrupt your creamy sauce.
• Add Vegetables: To make this meal even more filling, add in veggies like cauliflower or peppers and let them simmer with the chickpeas.
• Make It Ahead: Letting the flavors really mingle overnight in the fridge results in a delicious vegan tikka masala! Feel free to make this dish a day ahead of time so that you can reheat it and serve it for dinner the next day.

Serving Suggestions

Want to switch up how you enjoy this meal? Sometimes I do, so I came up with a couple serving options for you all.

Some nights I have it with naan (or whole wheat naan bread), and other nights I have it with basmati rice… sometimes I even try it in a roti wrap! I’ve also served it with homemade pita chips before, or a simple side of roasted vegetables . Alone, or as-is, is good too.

No matter which way you serve it, I know you’ll love it. Eat up and enjoy, friends!

How to Store Leftovers

You can store this chickpea tikka masala in an air-tight tupperware container in the fridge for up a week. It makes for great lunches/quick dinners if you want to save it in serving-size portions!

Can I Freeze Extras?

Yes! This vegan tikka masala is an excellent candidate for freezing, and can be stored in the freezer for up to a month.

Ingredients

• 2 tablespoons coconut oil , or any oil or vegan butter
• ½ large red onion , diced
• ½ tablespoon fresh ginger
• 3 cloves garlic , minced
• sea salt and ground black pepper , to taste
• 2 teaspoons ground cumin , I used roasted geera
• 2 teaspoons ground coriander
• 1 ¼ teaspoons turmeric
• 2 teaspoons cayenne pepper , reduce to 1 teaspoon if you can’t handle heat
• 2 teaspoons paprika
• 1 tablespoon garam masala
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• 1 ½ tablespoons tomato paste
• 2 teaspoons coconut sugar , optional – to balance out the acidity (or any sugar)
• 28 ounces tomato sauce , jarred or canned or fresh
• 2 cans chickpeas , drained (2 cans) (32oz/454g)
• 1 cup coconut milk , the thick creamy white part separate from the coconut water
• juice of 1 lime , about 1 tablespoon

Instructions

• In a large sauce pan over medium high heat, add the oil.
• Once the oil is heated, add in the onion, garlic, and ginger. Reduce to medium heat. Grind a sprinkle of sea salt and ground black pepper over the mixture and stir together. Saute until the onions are translucent and the ginger and garlic are fragrant, about 4 minutes.
• Reduce heat to medium. Add in the ground cumin, coriander, turmeric, cayenne pepper, paprika and garam masala. Stir into the onion mix to combine. Add in the tomato paste and add in a splash of water and saute it all together, heating up the spices to bring out more flavour, for about 3-4 minutes. Feel free to add more splashes of water to keep it moving.
• Add in the tomato sauce. Stir everything together. Reduce to a steady simmer and let it all simmer together for about 5 minutes.
• Remove the pan from the heat and carefully pour the contents into a blender. If your blender is a glass blender let it cool much more before blending. Add in your 1 teaspoon of sea salt, ½ teaspoon of black pepper, and the sugar now. Blend for about 1 to 2 minutes until everything is fully blended and smooth. Pour the sauce back into the pan.
• Add the chickpeas. Stir to combine. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 8 to 10 more minutes. Cover slightly with lid but not completely to allow the steam and excess water to escape.
• Pour in the coconut milk and stir to combine. Allow to simmer for about 3 more minutes. Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze the lime over the top of the curry, stirring to combine. Don’t skip this step!!
• Allow to cool slightly and then serve. Serve with some rice and some naan as great pairing options. Enjoy!

Notes

• Make Sure to Keep the Temperature Low: You want your tikka masala to simmer, not boil! Keep the heat on medium-low so that the milk doesn’t curdle and disrupt your creamy sauce.
• Add Vegetables: To make this meal even more filling, add in veggies like cauliflower or peppers and let them simmer with the chickpeas.
• Make It Ahead: Letting the flavors really mingle overnight in the fridge results in a delicious vegan tikka masala! Feel free to make this dish a day ahead of time so that you can reheat it and serve it for dinner the next day.

Serving Suggestions

How to Store Leftovers

Can I Freeze Extras?

More Vegan Dinner Ideas

Looking for some more easy vegan dinner recipes? Here are some of my favorites:

• Creamy Vegan Mushroom Risotto
• The Best Vegan Lasagna
• Vegan Enchiladas
• Coconut Chickpea Curry
• Butter Cauliflower
• Butter Tofu Chicken
• Sweet and Sticky Vegan Meatballs
• Slow Cooker Vegan Chili

Chickpea Tikka Masala is an incredibly easy and absolutely divine vegan version of the classic Indian dish! It tastes deliciously indulgent, yet it’s super quick and easy. Plus, vegan tikka masala makes large portions that are perfect for meal prep!

What is Tikka Masala?

Tikka Masala, or Chicken Tikka Masala, is an Indian curry-based dish. It is traditionally made with chicken (as you probably guessed) and a creamy curry sauce, containing spices like curry powder , cumin, etc.

Since we’re making a vegan version, though, here’s the slightly-altered rundown. The key to making an incredible vegan tikka masala is to focus on the core flavors in the original version. So, in this recipe, chickpeas replace chicken. Of course, no one is trying to make chickpeas taste like chicken, but they yield an absolutely phenomenal-tasting dish, nonetheless. Chickpeas ensure that you still get a good dose of protein, and they truly soak up the flavor in the sauce.

When you make vegan tikka masala for dinner you get rave reviews and questions like “How does this taste exactly like our favorite takeout?!” (Yep, real quote.)

Notes on Ingredients

Time to round up some ingredients! This is a list of everything you’ll need to prepare this easy chickpea tikka masala:

• Coconut Oil: Or any cooking oil, whatever you prefer.
• Onion: I like to use a diced red onion, but a white/yellow onion is fine too.
• Spices: Today we’ll use fresh ginger, ground cumin, ground coriander, paprika, turmeric, cayenne pepper, sea salt, and ground black pepper.
• Garam Masala: A blend of Indian spices that will give this dish an authentic taste.
• Garlic: Minced, for extra flavor.
• Tomato Paste: Offers rich tomato flavor, and thickens the sauce.
• Tomato Sauce: You can use jarred, canned, or fresh tomato sauce.
• Chickpeas: Make sure to drain the cans before you use the chickpeas.
• Coconut Milk: I used coconut milk because it’s affordable, easy to find, and it doesn’t give the dish a coconut-y flavor. However, you could substitute a pourable cashew cream, which would also be a great heavy cream substitute.
• Coconut Sugar : Optional – it balances out the acidity. (Any sugar will work.)
• Lime Juice: To help pull together all the flavours.

How to Make Vegan Tikka Masala

This Chickpea Tikka Masala is SO flavorful. I didn’t want any overwhelming seasonings, but instead wanted everything to enhance and complement the tomato flavor that’s so prevalent in traditional tikka masala. I found that the fresh ginger, the tomato paste, and a bit more curry than I usually use, really did the trick.

Here’s the full explanation on how this dish comes together:

Sauté the Garlic and Onion: In a deep pot over medium high heat, add the coconut oil. Add in the onion, garlic, and ginger. Reduce to medium heat. Grind some sea salt and ground black pepper over the mixture and stir together. Sauté until the onions are translucent and the ginger and garlic are fragrant, about 5 minutes.

Mix in More Spices: Reduce heat to medium. Add in the ground cumin, coriander, turmeric, cayenne pepper, paprika and garam masala. Stir into the onion mix to combine. Add in the tomato paste and add in a splash of water and saute it all together, heating up the spices to bring out more flavour, for about 3-4 minutes. Feel free to add more splashes of water to keep it moving.

Add in the Tomato Sauce: Stir everything together. Reduce to a steady simmer and let it all simmer together for about 5 minutes. Remove the pan from the heat and carefully pour the contents into a blender . If your blender is a glass blender let it cool much more before blending. Add in your 1 teaspoon of sea salt, ½ teaspoon of black pepper, and the sugar now. Blend for about 1 to 2 minutes until everything is fully blended and smooth. Pour the sauce back into the pan.

Also add in the chickpeas: Stir to combine. Bring the curry to a slight boil, and then reduce to medium-low so that the mixture continues to simmer for 8 to 10 more minutes. Cover slightly with lid but not completely to allow the steam and excess water to escape.

Pour in the Coconut Milk: And stir to combine. Allow to simmer for about 3 more minutes. Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze the lime over the top of the curry, stirring to combine. Don’t skip this step!! Finally, allow it to cool slightly, and then serve. Enjoy!

Tips for Success

This recipe yields a dish that will perfume your entire kitchen and home with scents reminiscent of your favorite Indian takeout restaurant. And, best of all, it makes such large portions that you’ll have plenty of leftovers.

Here are a few tips to keep in mind before you get started on it:

• Make Sure to Keep the Temperature Low: You want your tikka masala to simmer, not boil! Keep the heat on medium-low so that the milk doesn’t curdle and disrupt your creamy sauce.
• Add Vegetables: To make this meal even more filling, add in veggies like cauliflower or peppers and let them simmer with the chickpeas.
• Make It Ahead: Letting the flavors really mingle overnight in the fridge results in a delicious vegan tikka masala! Feel free to make this dish a day ahead of time so that you can reheat it and serve it for dinner the next day.

Serving Suggestions

Want to switch up how you enjoy this meal? Sometimes I do, so I came up with a couple serving options for you all.

Some nights I have it with naan (or whole wheat naan bread), and other nights I have it with basmati rice… sometimes I even try it in a roti wrap! I’ve also served it with homemade pita chips before, or a simple side of roasted vegetables . Alone, or as-is, is good too.

No matter which way you serve it, I know you’ll love it. Eat up and enjoy, friends!

How to Store Leftovers

You can store this chickpea tikka masala in an air-tight tupperware container in the fridge for up a week. It makes for great lunches/quick dinners if you want to save it in serving-size portions!

Can I Freeze Extras?

Yes! This vegan tikka masala is an excellent candidate for freezing, and can be stored in the freezer for up to a month.

Ingredients

• 2 tablespoons coconut oil , or any oil or vegan butter
• ½ large red onion , diced
• ½ tablespoon fresh ginger
• 3 cloves garlic , minced
• sea salt and ground black pepper , to taste
• 2 teaspoons ground cumin , I used roasted geera
• 2 teaspoons ground coriander
• 1 ¼ teaspoons turmeric
• 2 teaspoons cayenne pepper , reduce to 1 teaspoon if you can’t handle heat
• 2 teaspoons paprika
• 1 tablespoon garam masala
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• 1 ½ tablespoons tomato paste
• 2 teaspoons coconut sugar , optional – to balance out the acidity (or any sugar)
• 28 ounces tomato sauce , jarred or canned or fresh
• 2 cans chickpeas , drained (2 cans) (32oz/454g)
• 1 cup coconut milk , the thick creamy white part separate from the coconut water
• juice of 1 lime , about 1 tablespoon

Instructions

• In a large sauce pan over medium high heat, add the oil.
• Once the oil is heated, add in the onion, garlic, and ginger. Reduce to medium heat. Grind a sprinkle of sea salt and ground black pepper over the mixture and stir together. Saute until the onions are translucent and the ginger and garlic are fragrant, about 4 minutes.
• Reduce heat to medium. Add in the ground cumin, coriander, turmeric, cayenne pepper, paprika and garam masala. Stir into the onion mix to combine. Add in the tomato paste and add in a splash of water and saute it all together, heating up the spices to bring out more flavour, for about 3-4 minutes. Feel free to add more splashes of water to keep it moving.
• Add in the tomato sauce. Stir everything together. Reduce to a steady simmer and let it all simmer together for about 5 minutes.
• Remove the pan from the heat and carefully pour the contents into a blender. If your blender is a glass blender let it cool much more before blending. Add in your 1 teaspoon of sea salt, ½ teaspoon of black pepper, and the sugar now. Blend for about 1 to 2 minutes until everything is fully blended and smooth. Pour the sauce back into the pan.
• Add the chickpeas. Stir to combine. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 8 to 10 more minutes. Cover slightly with lid but not completely to allow the steam and excess water to escape.
• Pour in the coconut milk and stir to combine. Allow to simmer for about 3 more minutes. Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze the lime over the top of the curry, stirring to combine. Don’t skip this step!!
• Allow to cool slightly and then serve. Serve with some rice and some naan as great pairing options. Enjoy!

Notes

• Make Sure to Keep the Temperature Low: You want your tikka masala to simmer, not boil! Keep the heat on medium-low so that the milk doesn’t curdle and disrupt your creamy sauce.
• Add Vegetables: To make this meal even more filling, add in veggies like cauliflower or peppers and let them simmer with the chickpeas.
• Make It Ahead: Letting the flavors really mingle overnight in the fridge results in a delicious vegan tikka masala! Feel free to make this dish a day ahead of time so that you can reheat it and serve it for dinner the next day.

Serving Suggestions

How to Store Leftovers

Can I Freeze Extras?

More Vegan Dinner Ideas

Looking for some more easy vegan dinner recipes? Here are some of my favorites:

• Creamy Vegan Mushroom Risotto
• The Best Vegan Lasagna
• Vegan Enchiladas
• Coconut Chickpea Curry
• Butter Cauliflower
• Butter Tofu Chicken
• Sweet and Sticky Vegan Meatballs
• Slow Cooker Vegan Chili

Chickpea Tikka Masala is an incredibly easy and absolutely divine vegan version of the classic Indian dish! It tastes deliciously indulgent, yet it’s super quick and easy. Plus, vegan tikka masala makes large portions that are perfect for meal prep!

What is Tikka Masala?

Tikka Masala, or Chicken Tikka Masala, is an Indian curry-based dish. It is traditionally made with chicken (as you probably guessed) and a creamy curry sauce, containing spices like curry powder , cumin, etc.

Since we’re making a vegan version, though, here’s the slightly-altered rundown. The key to making an incredible vegan tikka masala is to focus on the core flavors in the original version. So, in this recipe, chickpeas replace chicken. Of course, no one is trying to make chickpeas taste like chicken, but they yield an absolutely phenomenal-tasting dish, nonetheless. Chickpeas ensure that you still get a good dose of protein, and they truly soak up the flavor in the sauce.

When you make vegan tikka masala for dinner you get rave reviews and questions like “How does this taste exactly like our favorite takeout?!” (Yep, real quote.)

Notes on Ingredients

Time to round up some ingredients! This is a list of everything you’ll need to prepare this easy chickpea tikka masala:

• Coconut Oil: Or any cooking oil, whatever you prefer.
• Onion: I like to use a diced red onion, but a white/yellow onion is fine too.
• Spices: Today we’ll use fresh ginger, ground cumin, ground coriander, paprika, turmeric, cayenne pepper, sea salt, and ground black pepper.
• Garam Masala: A blend of Indian spices that will give this dish an authentic taste.
• Garlic: Minced, for extra flavor.
• Tomato Paste: Offers rich tomato flavor, and thickens the sauce.
• Tomato Sauce: You can use jarred, canned, or fresh tomato sauce.
• Chickpeas: Make sure to drain the cans before you use the chickpeas.
• Coconut Milk: I used coconut milk because it’s affordable, easy to find, and it doesn’t give the dish a coconut-y flavor. However, you could substitute a pourable cashew cream, which would also be a great heavy cream substitute.
• Coconut Sugar : Optional – it balances out the acidity. (Any sugar will work.)
• Lime Juice: To help pull together all the flavours.

How to Make Vegan Tikka Masala

This Chickpea Tikka Masala is SO flavorful. I didn’t want any overwhelming seasonings, but instead wanted everything to enhance and complement the tomato flavor that’s so prevalent in traditional tikka masala. I found that the fresh ginger, the tomato paste, and a bit more curry than I usually use, really did the trick.

Here’s the full explanation on how this dish comes together:

Sauté the Garlic and Onion: In a deep pot over medium high heat, add the coconut oil. Add in the onion, garlic, and ginger. Reduce to medium heat. Grind some sea salt and ground black pepper over the mixture and stir together. Sauté until the onions are translucent and the ginger and garlic are fragrant, about 5 minutes.

Mix in More Spices: Reduce heat to medium. Add in the ground cumin, coriander, turmeric, cayenne pepper, paprika and garam masala. Stir into the onion mix to combine. Add in the tomato paste and add in a splash of water and saute it all together, heating up the spices to bring out more flavour, for about 3-4 minutes. Feel free to add more splashes of water to keep it moving.

Add in the Tomato Sauce: Stir everything together. Reduce to a steady simmer and let it all simmer together for about 5 minutes. Remove the pan from the heat and carefully pour the contents into a blender . If your blender is a glass blender let it cool much more before blending. Add in your 1 teaspoon of sea salt, ½ teaspoon of black pepper, and the sugar now. Blend for about 1 to 2 minutes until everything is fully blended and smooth. Pour the sauce back into the pan.

Also add in the chickpeas: Stir to combine. Bring the curry to a slight boil, and then reduce to medium-low so that the mixture continues to simmer for 8 to 10 more minutes. Cover slightly with lid but not completely to allow the steam and excess water to escape.

Pour in the Coconut Milk: And stir to combine. Allow to simmer for about 3 more minutes. Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze the lime over the top of the curry, stirring to combine. Don’t skip this step!! Finally, allow it to cool slightly, and then serve. Enjoy!

Tips for Success

This recipe yields a dish that will perfume your entire kitchen and home with scents reminiscent of your favorite Indian takeout restaurant. And, best of all, it makes such large portions that you’ll have plenty of leftovers.

Here are a few tips to keep in mind before you get started on it:

• Make Sure to Keep the Temperature Low: You want your tikka masala to simmer, not boil! Keep the heat on medium-low so that the milk doesn’t curdle and disrupt your creamy sauce.
• Add Vegetables: To make this meal even more filling, add in veggies like cauliflower or peppers and let them simmer with the chickpeas.
• Make It Ahead: Letting the flavors really mingle overnight in the fridge results in a delicious vegan tikka masala! Feel free to make this dish a day ahead of time so that you can reheat it and serve it for dinner the next day.

Serving Suggestions

Want to switch up how you enjoy this meal? Sometimes I do, so I came up with a couple serving options for you all.

Some nights I have it with naan (or whole wheat naan bread), and other nights I have it with basmati rice… sometimes I even try it in a roti wrap! I’ve also served it with homemade pita chips before, or a simple side of roasted vegetables . Alone, or as-is, is good too.

No matter which way you serve it, I know you’ll love it. Eat up and enjoy, friends!

How to Store Leftovers

You can store this chickpea tikka masala in an air-tight tupperware container in the fridge for up a week. It makes for great lunches/quick dinners if you want to save it in serving-size portions!

Can I Freeze Extras?

Yes! This vegan tikka masala is an excellent candidate for freezing, and can be stored in the freezer for up to a month.

Ingredients

• 2 tablespoons coconut oil , or any oil or vegan butter
• ½ large red onion , diced
• ½ tablespoon fresh ginger
• 3 cloves garlic , minced
• sea salt and ground black pepper , to taste
• 2 teaspoons ground cumin , I used roasted geera
• 2 teaspoons ground coriander
• 1 ¼ teaspoons turmeric
• 2 teaspoons cayenne pepper , reduce to 1 teaspoon if you can’t handle heat
• 2 teaspoons paprika
• 1 tablespoon garam masala
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• 1 ½ tablespoons tomato paste
• 2 teaspoons coconut sugar , optional – to balance out the acidity (or any sugar)
• 28 ounces tomato sauce , jarred or canned or fresh
• 2 cans chickpeas , drained (2 cans) (32oz/454g)
• 1 cup coconut milk , the thick creamy white part separate from the coconut water
• juice of 1 lime , about 1 tablespoon

Instructions

• In a large sauce pan over medium high heat, add the oil.
• Once the oil is heated, add in the onion, garlic, and ginger. Reduce to medium heat. Grind a sprinkle of sea salt and ground black pepper over the mixture and stir together. Saute until the onions are translucent and the ginger and garlic are fragrant, about 4 minutes.
• Reduce heat to medium. Add in the ground cumin, coriander, turmeric, cayenne pepper, paprika and garam masala. Stir into the onion mix to combine. Add in the tomato paste and add in a splash of water and saute it all together, heating up the spices to bring out more flavour, for about 3-4 minutes. Feel free to add more splashes of water to keep it moving.
• Add in the tomato sauce. Stir everything together. Reduce to a steady simmer and let it all simmer together for about 5 minutes.
• Remove the pan from the heat and carefully pour the contents into a blender. If your blender is a glass blender let it cool much more before blending. Add in your 1 teaspoon of sea salt, ½ teaspoon of black pepper, and the sugar now. Blend for about 1 to 2 minutes until everything is fully blended and smooth. Pour the sauce back into the pan.
• Add the chickpeas. Stir to combine. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 8 to 10 more minutes. Cover slightly with lid but not completely to allow the steam and excess water to escape.
• Pour in the coconut milk and stir to combine. Allow to simmer for about 3 more minutes. Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze the lime over the top of the curry, stirring to combine. Don’t skip this step!!
• Allow to cool slightly and then serve. Serve with some rice and some naan as great pairing options. Enjoy!

Notes

• Make Sure to Keep the Temperature Low: You want your tikka masala to simmer, not boil! Keep the heat on medium-low so that the milk doesn’t curdle and disrupt your creamy sauce.
• Add Vegetables: To make this meal even more filling, add in veggies like cauliflower or peppers and let them simmer with the chickpeas.
• Make It Ahead: Letting the flavors really mingle overnight in the fridge results in a delicious vegan tikka masala! Feel free to make this dish a day ahead of time so that you can reheat it and serve it for dinner the next day.

Serving Suggestions

How to Store Leftovers

Can I Freeze Extras?

More Vegan Dinner Ideas

Looking for some more easy vegan dinner recipes? Here are some of my favorites:

• Creamy Vegan Mushroom Risotto
• The Best Vegan Lasagna
• Vegan Enchiladas
• Coconut Chickpea Curry
• Butter Cauliflower
• Butter Tofu Chicken
• Sweet and Sticky Vegan Meatballs
• Slow Cooker Vegan Chili

Chickpea Tikka Masala is an incredibly easy and absolutely divine vegan version of the classic Indian dish! It tastes deliciously indulgent, yet it’s super quick and easy. Plus, vegan tikka masala makes large portions that are perfect for meal prep!

What is Tikka Masala?

Tikka Masala, or Chicken Tikka Masala, is an Indian curry-based dish. It is traditionally made with chicken (as you probably guessed) and a creamy curry sauce, containing spices like curry powder , cumin, etc.

Since we’re making a vegan version, though, here’s the slightly-altered rundown. The key to making an incredible vegan tikka masala is to focus on the core flavors in the original version. So, in this recipe, chickpeas replace chicken. Of course, no one is trying to make chickpeas taste like chicken, but they yield an absolutely phenomenal-tasting dish, nonetheless. Chickpeas ensure that you still get a good dose of protein, and they truly soak up the flavor in the sauce.

When you make vegan tikka masala for dinner you get rave reviews and questions like “How does this taste exactly like our favorite takeout?!” (Yep, real quote.)

Notes on Ingredients

Time to round up some ingredients! This is a list of everything you’ll need to prepare this easy chickpea tikka masala:

• Coconut Oil: Or any cooking oil, whatever you prefer.
• Onion: I like to use a diced red onion, but a white/yellow onion is fine too.
• Spices: Today we’ll use fresh ginger, ground cumin, ground coriander, paprika, turmeric, cayenne pepper, sea salt, and ground black pepper.
• Garam Masala: A blend of Indian spices that will give this dish an authentic taste.
• Garlic: Minced, for extra flavor.
• Tomato Paste: Offers rich tomato flavor, and thickens the sauce.
• Tomato Sauce: You can use jarred, canned, or fresh tomato sauce.
• Chickpeas: Make sure to drain the cans before you use the chickpeas.
• Coconut Milk: I used coconut milk because it’s affordable, easy to find, and it doesn’t give the dish a coconut-y flavor. However, you could substitute a pourable cashew cream, which would also be a great heavy cream substitute.
• Coconut Sugar : Optional – it balances out the acidity. (Any sugar will work.)
• Lime Juice: To help pull together all the flavours.

How to Make Vegan Tikka Masala

This Chickpea Tikka Masala is SO flavorful. I didn’t want any overwhelming seasonings, but instead wanted everything to enhance and complement the tomato flavor that’s so prevalent in traditional tikka masala. I found that the fresh ginger, the tomato paste, and a bit more curry than I usually use, really did the trick.

Here’s the full explanation on how this dish comes together:

Sauté the Garlic and Onion: In a deep pot over medium high heat, add the coconut oil. Add in the onion, garlic, and ginger. Reduce to medium heat. Grind some sea salt and ground black pepper over the mixture and stir together. Sauté until the onions are translucent and the ginger and garlic are fragrant, about 5 minutes.

Mix in More Spices: Reduce heat to medium. Add in the ground cumin, coriander, turmeric, cayenne pepper, paprika and garam masala. Stir into the onion mix to combine. Add in the tomato paste and add in a splash of water and saute it all together, heating up the spices to bring out more flavour, for about 3-4 minutes. Feel free to add more splashes of water to keep it moving.

Add in the Tomato Sauce: Stir everything together. Reduce to a steady simmer and let it all simmer together for about 5 minutes. Remove the pan from the heat and carefully pour the contents into a blender . If your blender is a glass blender let it cool much more before blending. Add in your 1 teaspoon of sea salt, ½ teaspoon of black pepper, and the sugar now. Blend for about 1 to 2 minutes until everything is fully blended and smooth. Pour the sauce back into the pan.

Also add in the chickpeas: Stir to combine. Bring the curry to a slight boil, and then reduce to medium-low so that the mixture continues to simmer for 8 to 10 more minutes. Cover slightly with lid but not completely to allow the steam and excess water to escape.

Pour in the Coconut Milk: And stir to combine. Allow to simmer for about 3 more minutes. Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze the lime over the top of the curry, stirring to combine. Don’t skip this step!! Finally, allow it to cool slightly, and then serve. Enjoy!

Tips for Success

This recipe yields a dish that will perfume your entire kitchen and home with scents reminiscent of your favorite Indian takeout restaurant. And, best of all, it makes such large portions that you’ll have plenty of leftovers.

Here are a few tips to keep in mind before you get started on it:

• Make Sure to Keep the Temperature Low: You want your tikka masala to simmer, not boil! Keep the heat on medium-low so that the milk doesn’t curdle and disrupt your creamy sauce.
• Add Vegetables: To make this meal even more filling, add in veggies like cauliflower or peppers and let them simmer with the chickpeas.
• Make It Ahead: Letting the flavors really mingle overnight in the fridge results in a delicious vegan tikka masala! Feel free to make this dish a day ahead of time so that you can reheat it and serve it for dinner the next day.

Serving Suggestions

Want to switch up how you enjoy this meal? Sometimes I do, so I came up with a couple serving options for you all.

Some nights I have it with naan (or whole wheat naan bread), and other nights I have it with basmati rice… sometimes I even try it in a roti wrap! I’ve also served it with homemade pita chips before, or a simple side of roasted vegetables . Alone, or as-is, is good too.

No matter which way you serve it, I know you’ll love it. Eat up and enjoy, friends!

How to Store Leftovers

You can store this chickpea tikka masala in an air-tight tupperware container in the fridge for up a week. It makes for great lunches/quick dinners if you want to save it in serving-size portions!

Can I Freeze Extras?

Yes! This vegan tikka masala is an excellent candidate for freezing, and can be stored in the freezer for up to a month.

Ingredients

• 2 tablespoons coconut oil , or any oil or vegan butter
• ½ large red onion , diced
• ½ tablespoon fresh ginger
• 3 cloves garlic , minced
• sea salt and ground black pepper , to taste
• 2 teaspoons ground cumin , I used roasted geera
• 2 teaspoons ground coriander
• 1 ¼ teaspoons turmeric
• 2 teaspoons cayenne pepper , reduce to 1 teaspoon if you can’t handle heat
• 2 teaspoons paprika
• 1 tablespoon garam masala
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• 1 ½ tablespoons tomato paste
• 2 teaspoons coconut sugar , optional – to balance out the acidity (or any sugar)
• 28 ounces tomato sauce , jarred or canned or fresh
• 2 cans chickpeas , drained (2 cans) (32oz/454g)
• 1 cup coconut milk , the thick creamy white part separate from the coconut water
• juice of 1 lime , about 1 tablespoon

Instructions

• In a large sauce pan over medium high heat, add the oil.
• Once the oil is heated, add in the onion, garlic, and ginger. Reduce to medium heat. Grind a sprinkle of sea salt and ground black pepper over the mixture and stir together. Saute until the onions are translucent and the ginger and garlic are fragrant, about 4 minutes.
• Reduce heat to medium. Add in the ground cumin, coriander, turmeric, cayenne pepper, paprika and garam masala. Stir into the onion mix to combine. Add in the tomato paste and add in a splash of water and saute it all together, heating up the spices to bring out more flavour, for about 3-4 minutes. Feel free to add more splashes of water to keep it moving.
• Add in the tomato sauce. Stir everything together. Reduce to a steady simmer and let it all simmer together for about 5 minutes.
• Remove the pan from the heat and carefully pour the contents into a blender. If your blender is a glass blender let it cool much more before blending. Add in your 1 teaspoon of sea salt, ½ teaspoon of black pepper, and the sugar now. Blend for about 1 to 2 minutes until everything is fully blended and smooth. Pour the sauce back into the pan.
• Add the chickpeas. Stir to combine. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 8 to 10 more minutes. Cover slightly with lid but not completely to allow the steam and excess water to escape.
• Pour in the coconut milk and stir to combine. Allow to simmer for about 3 more minutes. Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze the lime over the top of the curry, stirring to combine. Don’t skip this step!!
• Allow to cool slightly and then serve. Serve with some rice and some naan as great pairing options. Enjoy!

Notes

• Make Sure to Keep the Temperature Low: You want your tikka masala to simmer, not boil! Keep the heat on medium-low so that the milk doesn’t curdle and disrupt your creamy sauce.
• Add Vegetables: To make this meal even more filling, add in veggies like cauliflower or peppers and let them simmer with the chickpeas.
• Make It Ahead: Letting the flavors really mingle overnight in the fridge results in a delicious vegan tikka masala! Feel free to make this dish a day ahead of time so that you can reheat it and serve it for dinner the next day.

Serving Suggestions

How to Store Leftovers

Can I Freeze Extras?

More Vegan Dinner Ideas

Looking for some more easy vegan dinner recipes? Here are some of my favorites:

• Creamy Vegan Mushroom Risotto
• The Best Vegan Lasagna
• Vegan Enchiladas
• Coconut Chickpea Curry
• Butter Cauliflower
• Butter Tofu Chicken
• Sweet and Sticky Vegan Meatballs
• Slow Cooker Vegan Chili

Easy Chickpea Tikka Masala

Ingredients

• 2 tablespoons coconut oil or any oil or vegan butter
• ½ large red onion diced
• ½ tablespoon fresh ginger
• 3 cloves garlic minced
• sea salt and ground black pepper to taste
• 2 teaspoons ground cumin I used roasted geera
• 2 teaspoons ground coriander
• 1 ¼ teaspoons turmeric
• 2 teaspoons cayenne pepper reduce to 1 teaspoon if you can’t handle heat
• 2 teaspoons paprika
• 1 tablespoon garam masala
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• 1 ½ tablespoons tomato paste
• 2 teaspoons coconut sugar optional - to balance out the acidity (or any sugar)
• 28 ounces tomato sauce jarred or canned or fresh
• 2 cans chickpeas drained (2 cans) (32oz/454g)
• 1 cup coconut milk the thick creamy white part separate from the coconut water
• juice of 1 lime about 1 tablespoon

Instructions

• In a large sauce pan over medium high heat, add the oil.
• Once the oil is heated, add in the onion, garlic, and ginger. Reduce to medium heat. Grind a sprinkle of sea salt and ground black pepper over the mixture and stir together. Saute until the onions are translucent and the ginger and garlic are fragrant, about 4 minutes.
• Reduce heat to medium. Add in the ground cumin, coriander, turmeric, cayenne pepper, paprika and garam masala. Stir into the onion mix to combine. Add in the tomato paste and add in a splash of water and saute it all together, heating up the spices to bring out more flavour, for about 3-4 minutes. Feel free to add more splashes of water to keep it moving.
• Add in the tomato sauce. Stir everything together. Reduce to a steady simmer and let it all simmer together for about 5 minutes.
• Remove the pan from the heat and carefully pour the contents into a blender. If your blender is a glass blender let it cool much more before blending. Add in your 1 teaspoon of sea salt, ½ teaspoon of black pepper, and the sugar now. Blend for about 1 to 2 minutes until everything is fully blended and smooth. Pour the sauce back into the pan.
• Add the chickpeas. Stir to combine. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 8 to 10 more minutes. Cover slightly with lid but not completely to allow the steam and excess water to escape.
• Pour in the coconut milk and stir to combine. Allow to simmer for about 3 more minutes. Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze the lime over the top of the curry, stirring to combine. Don’t skip this step!!
• Allow to cool slightly and then serve. Serve with some rice and some naan as great pairing options. Enjoy!

Video

Notes

• Make Sure to Keep the Temperature Low: You want your tikka masala to simmer, not boil! Keep the heat on medium-low so that the milk doesn’t curdle and disrupt your creamy sauce.
• Add Vegetables: To make this meal even more filling, add in veggies like cauliflower or peppers and let them simmer with the chickpeas.
• Make It Ahead: Letting the flavors really mingle overnight in the fridge results in a delicious vegan tikka masala! Feel free to make this dish a day ahead of time so that you can reheat it and serve it for dinner the next day.

Serving Suggestions

How to Store Leftovers

Can I Freeze Extras?

Nutrition

Easy Chickpea Tikka Masala https://jessicainthekitchen.com/chickpea-tikka-masala-vegan/ September 27, 2021

Fluffy Vegan Vanilla Sheet Cake with whipped buttercream frosting may be simple, but it’s also the definition of delicious! This moist, homemade vanilla cake is perfect for parties, an emergency/short-notice dessert, and more!

What Makes this the Best Vegan Vanilla Cake?

• It’s Low-Maintenance: Nothing in the list of ingredients will surprise you. There’s some vanilla extract, some sugar, and a little vegan buttermilk, but no super-secret, hard-to-find ingredients. In fact, you’ve probably got everything you need ready to go in the pantry/refrigerator! That’s one of the beautiful things about this sheet cake recipe – you can make it at a moment’s notice.
• It’s Simple Yet Delicious: This vanilla cake is a pretty safe bet as far as flavors go, without being bland or boring. Even the pickiest of eaters will probably go for a slice of simple yet sweet vanilla sheet cake!
• Easy to Decorate/Customize: Feel free to customize this cake for the current season! Red and green sprinkles would be perfect for the holidays, black and orange for Halloween, red and pink for Valentine’s day, etc. Whatever you like!
• It’s Quick: This cake requires only 10 minutes of prep time before it’s ready for the oven. After that, all you have to do is whip together the frosting, which takes about the same amount of time!

And, before I forget, if you haven’t tried this Chocolate Sheet Cake or this Pumpkin Sheet Cake , add ’em to the must-bake list!

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

For the Vanilla Sheet Cake

• Vegan Buttermilk: Combine apple cider vinegar with soy milk, or other vegan milk for that classic flavour. Make sure that whatever milk you use is room temperature.
• Sugar: I like to use brown sugar or cane sugar.
• Flour: I’ve only ever used all-purpose flour but you could give gluten-free flour a try, if needed.
• Baking Soda: To help the cake rise.
• Salt: I like to use sea salt for this recipe.
• Butter: Use your favorite brand of vegan butter, melted and cooled. You could use oil, but it’ll be a lot denser.
• Vanilla Extract: To get the sweet vanilla flavor.

For the Whipped Buttercream Frosting

• Powdered Sugar: Sift, then mix this in carefully (in separate portions) so that it doesn’t fly everywhere.
• Vegan Butter: Softened.
• Vanilla Extract: Vanilla bean paste may also work in a pinch.
• Vegan Milk: You may need to add more than what is listed if the frosting is too thick.
• Sea Salt: This is only needed if you’re using unsalted butter.

How to Make a Vegan Vanilla Sheet Cake

Preheat the Oven to 350°F/180°C: Prepare a 9×13 sheet pan (with sides) by greasing and flouring it, or lining it with parchment paper (I usually just grease and flour).

Make the Vegan Buttermilk: In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.

Mix the Batter: Whisk together sugar, flour, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, melted butter and vanilla. Beat with an electric whisk on medium speed for about 1 to 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. Do not over-mix.

Prepare the Pan: Pour the batter into the pan. Tap on the counter three times lightly to remove any air bubbles.

Bake the Cake: Place the pan in the middle rack of your oven and in the center of that rack. Bake for 33 to 35 minutes until fully baked. Remove from the oven and let it cool completely in the pan.

Cream the Butter: Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.

Make Frosting (full instructions in recipe below). Put It All Together: Frost cake and decorate. The frosting will set at room temperature. Enjoy!

Tips for Success

If you’re looking to speed up the cake-making process, you can prepare the frosting while the cake is baking, and then let it sit on the counter until the cake is done. Here are a couple more tips for you, should you need them:

• For a Super Moist Cake: To get the moistest results with your vanilla sheet cake, brush it with simple syrup before putting on the frosting! It’s not necessary but it’s great for helping the cake last several days too.
• Don’t Over-Mix the Batter: Just beat or whisk the batter until everything has been combined. Too much mixing can lead to a cake that comes out dense or tough once baked.
• Weigh the Flour: I highly recommend weighing the flour because that’s the best way to accurately measure it. If you don’t have a scale, though, you can spoon your flour into a measuring cup to avoid packing too much of it into your batter.
• Let the Cake Cool Before Frosting: If the cake is still warm it can melt the buttercream, which will make it runny. To avoid that, let the cake cool completely, or put it in the fridge to speed up the process.

How to Store Homemade Cake

I like to store this vanilla sheet cake in the fridge, where it keeps for about a week. You can also store it in an airtight container at room temperature. It will keep for 2-3 days this way. Either option works, it’s mostly about personal preference!

Can I Freeze This?

Sure! Freeze your cake in an airtight container and eat it within 1-2 months. Make sure the cake is completely cooled before you put it in the freezer.

Ingredients

For the Vanilla Cake

• 2 tablespoons apple cider vinegar
• 2 cups soy milk , or other vegan milk (480mL), room temperature
• 2 cups brown sugar , or cane sugar (400g)
• 3 cups all-purpose flour , (360g)
• 2 teaspoons baking soda , (10g)
• 1 teaspoon sea salt , (2.8g)
• ⅔ cup vegan butter , melted and cooled (150g)
• 1 tablespoon vanilla extract

For the Whipped Buttercream Frosting

• 3-3 ½ cups powdered sugar
• 1 cup vegan butter , , softened
• 1 teaspoon vanilla extract
• 1 tablespoon vegan milk , , add more if needed
• ¼ teaspoon sea salt , , only if using unsalted butter

Instructions

For the Vanilla Cake

• Preheat the oven to 350°F/180°C. Prepare a 9×13 sheet pan (with sides) by greasing & flouring or lining with parchment paper (I usually just grease and flour).
• In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
• Whisk together sugar, flour, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, melted butter and vanilla. Beat with an electric whisk on medium speed for about 1 to 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. Do not overmix.
• Pour the batter into the pan. Tap on the counter three times lightly to remove any air bubbles.
• Place the pan in the middle rack of your oven and in the center of that rack. Bake for 33 to 35 minutes until fully baked. Remove from the oven and let it cool completely in the pan.
• After cooled, frost with buttercream frosting and sprinkles (optional!) Enjoy! For an even more moist cake, brush with simple syrup before putting on the frosting!

For the Whipped Buttercream Frosting

• Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.
• Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the powdered sugar in small increments too, until fully incorporated.
• Add in a 1/2 tablespoon of vegan milk at a time until it reaches your preferred volume and consistency. Add that last ½ cup if you desire.
• Then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, white, smooth and creamy.

Putting It All Together

• Frost cake and decorate. The frosting will set at room temperature. Enjoy!

Notes

Tips for Success

• For a Super Moist Cake: To get the moistest results with your vanilla sheet cake, brush it with simple syrup before putting on the frosting! It’s not necessary but it’s great for helping the cake last several days too.
• Don’t Over-Mix the Batter: Just beat or whisk the batter until everything has been combined. Too much mixing can lead to a cake that comes out dense or tough once baked.
• Weigh the Flour: I highly recommend weighing the flour because that’s the best way to accurately measure it. If you don’t have a scale, though, you can spoon your flour into a measuring cup to avoid packing too much of it into your batter.
• Let the Cake Cool Before Frosting: If the cake is still warm it can melt the buttercream, which will make it runny. To avoid that, let the cake cool completely, or put it in the fridge to speed up the process.