Chickpea curry masala (tikka masala) is an 8-ingredient, 30-minute vegan curry dinner that absolutely inspired me to create homemade garam masala.

I was 'masala curry curious' long before I got busy making it. After all, chana masala curry with cilantro sauce is one of our steady favorites. And in my book, there is never enough curry – especially chickpea curries.
If there is such a thing as too many chickpea curries, then I'll just turn my attention to vegan romesco chickpeas or maybe kapama sauce chickpeas.
Table of Contents
Why You'll Love This Recipe
- This is one of the easiest chickpea curry recipes and is perfect for beginners.
- Great for meal prep and freezer-friendly.
- Easily lower the fat, substituting 1 cup of plant milk with a few drops of coconut extract. I have more vegan substitutes for coconut milk if you're looking for one.
Recipe Ingredients
Garam masala. What berbere spice blend is to Ethiopian food or spicy chili powder is to Southwest cooking, garam masala is to Indian curry. Curry powder is not the same, but you could use it (although I don't recommend it).
Tomatoes. I used canned cherry tomatoes which I blended. You can also make this recipe with crushed tomatoes. I've not tried tomato sauce, but would also work.
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Chickpeas. Use 3 cups of chickpeas (2 cans) or make them in the Instant Pot.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Instructions and Pro Tips
- Puree the tomatoes or use crushed tomatoes. Set them aside.
- Heat a medium pot over medium heat. Once it's hot, add the onions. It's the heat that keeps them from sticking.
- Stir in the garlic, ginger, garam masala, cayenne pepper, and a pinch of salt.
- Immediately add the chickpeas and toss them a little to toast them. This is another secret I use for barbecue chickpeas.
- Stir in the tomatoes and coconut milk. Congrats, you are officially done.
Serving Suggestions
Serve this creamy, delicious curry over brown basmati rice, quinoa, or another grain. It's also a great topper over baked sweet potatoes. I serve spinach red lentil curry over rice noodles. I can attest that vegan tikka masala is yummy when served this way too.
More Vegan Chickpea Curry Recipes
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👩🏻🍳 Recipe
Vegan Chickpea Curry Masala (Tikka Masala)
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Ingredients
- 1 medium onion - finely chopped (about 1 ½ cups)
- 1 tablespoon ginger - minced or grated
- 3 cloves garlic - minced or pressed
- 1 tablespoon garam masala - see notes for my special blend
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- 1 can tomatoes - 15 ounces, 400 grams, packed in juice
- 1 cup light coconut milk - see notes
- 3 cups chickpeas - 2 - 15 ounce cans, 400 grams, rinsed and drained
Instructions
- Make a tomato puree by placing the tomatoes into a blender or food processor and blending smooth. Alternatively, you can use your immersion blender right in the can.
- Heat a medium pan over medium heat. Add the onions and saute for about 5 minutes until they start to soften. Add water, a tablespoon at-a-time if they start to stick.
- Add the garlic, ginger, and spices. Stir for a few seconds to mix.
- Stir in the chickpeas and toss them a minute or two to toast them.
- Add the tomatoes and coconut milk and bring the pot to simmer. Mix everything well and allow to simmer for 5 minutes.
Notes
- I recommend garam masala and prefer my homemade garam masala blend recipe. Curry powder does not have the same spice profile, although it works as a substitute in a pinch.
- Store masala curry in an airtight container for 5 days or freeze for 3 months.
- For a lower-fat alternative to coconut milk, use 1 cup of plant milk plus a few drops of coconut extract.
Nutrition
Nutritional information is an estimation only.
Denise Perrault
Great recipe - hope you enjoy it as much as we do.