Vegan Chickpea Curry Masala (Tikka Masala)
Make this delicious vegan chickpea curry masala (tikka masala) with 9 simple ingredients in 30 minutes or less.
Servings: 6
Calories: 136kcal
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
Calories: 136kcal | Carbohydrates: 20g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 542mg | Potassium: 360mg | Fiber: 5g | Sugar: 4g | Vitamin A: 229IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 2mg