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Chickpea curry masala (Tikki masala)

chickpea curry masala with tomato sauce in black pan with wooden spoon

This chickpea curry masala is a plant-based version of Tikki Masala and needs 8 vegan ingredients for a low calorie, gluten-free dinner in 30 minutes.


Units Scale
  • 1 medium yellow onion, finely chopped (about 1 1/2 cups)
  • 1 Tbsp. minced or grated fresh ginger
  • 3 cloves garlic, minced or pressed
  • 1 Tbsp. garam masala (see notes to make your own blend)
  • 1/2 tsp. cayenne pepper
  • 1 15-oz. (400 gm.) can tomatoes (in juice)
  • 1 cup coconut milk (regular or lite)
  • 3 cups cooked chickpeas (2 - 15 oz. or 400 gm. cans, rinsed and drained)
  • Cooked rice, for serving
  • Fresh chopped cilantro for garnish


  1. 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.
  2. 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.
  3. Add the ginger, garlic, 1 Tbsp. garam masala and ½ tsp. cayenne pepper. Stir for 30 seconds to combine.
  4. Add the tomatoes and coconut milk and bring the pot to simmer. Mix everything well and allow to simmer for 5 minutes.
  5. Add the chickpeas and heat through.
  6. Serve with cooked rice and chopped cilantro for a garnish.


  • Nutritional information does not include rice.
  • To make your own garam masala, combine 1 1/2 tsp. ground coriander, 3/4 tsp. ground cumin, 1/4 tsp. ground turmeric, 1/8 tsp. ground cardamom, 1/8 tsp. ground black pepper, 1/8 tsp. ground cloves and 1/8 tsp. ground cinnamon.

Keywords: chickpea curry masala