Forget the Takeout!
We all have those nights when delivery seems like the only option, right? I mean, after a full day of cooking for the blog, sometimes I just want a hot dinner dropped at the door, ya know? But what if you could whip up one of the most classic takeout dishes in just 20 minutes, and it’s totally vegan, too? Cue some type of chickpea tikka masala slow-mo entrance. This recipe is creamy (thanks, full-fat coconut milk) and perfectly spiced, giving you all those crave-worthy takeout flavors without the fidgety wait for the delivery guy. Plus, it’s packed with plant-based goodness that’ll satisfy you without giving you the I-just-ate-way-too-much stuffed feeling.
Grab These Ingredients
To make this vegan tikka masala, you’ll only need a few ingredients (that you probably already have in your kitchen). Jump down to the recipe card for exact measurements, as this is just an overview!
Flavor Base: Onion, garlic, and ginger lay the flavor foundation for tikka masala. Either white or yellow onion works here. Spices: We’ll throw in garam masala (make your own garam masala here!), cumin, turmeric, coriander, salt, and smoked paprika. Tomato Puree: A few cans of pureed tomatoes give this Indian curry major umami (and that distinct brick-red color). Coconut Milk: I prefer using full-fat coconut milk to get a full-bodied curry. Go for the canned stuff (not the coconut milk cartons in the refrigerator section). Chickpeas: And, of course, the chickpeas (a.k.a. garbanzo beans)! These nutrient powerhouses pack a punch of protein and fiber, keeping you full and satiated.
This Curry Is Done In 20
I’m not kidding when I say this chickpea tikka masala is as easy as it gets. Jump to the recipe card for the full printable instructions!
Flavor Variations
Tikka masala isn’t an exact science, so there are a lot of fun variations you can experiment with to make it your own!
Cauliflower: Cut cauliflower into florets, then use those instead of chickpeas for a lower-carb option. Store-Bought Chicken: Plant-based “chicken” choices are getting pretty good nowadays. Try some out in this curry! Legumes: You can swap the chickpeas for another legume (like white kidney beans or red lentils).
P.S. – This tikka masala only gets better with time, so go ahead and make a double batch for the best meal-prepped chickpea tikka masala ever!
