Get the Recipe: Chickpea Tikka Masala (Vegan)
This chickpea tikka masala is a vegan weeknight dinner that's comforting, big on flavor, and made with simple, accessible ingredients. Serve this Indian inspired meal with rice or naan bread, getting it on the table in under 30 minutes.
Ingredients
- 1 tbsp olive oil
- 1 cup tomatoes, diced
- 2 tbsp tomato paste
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 large red bell pepper, diced
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp paprika
- 4 tsp garam masala
- 2 cups mushrooms, chopped
- 1 1/2 cans chickpeas, drained and rinsed (14 oz cans)
- 1 can chopped tomatoes, (14 oz)
- 1 can coconut milk
- 1/2 cup soy yoghurt
- 1/2 tbsp chilli paste
- 1 tsp salt, or to taste
- 3 cups spinach
Equipment
- Saucepan
Instructions
- Heat the olive oil in a large pan for around 30 seconds over a medium-high heat. Add the tomatoes, tomato paste, onion and garlic. Cook for around 5 minutes, stirring frequently, until softened and fragrant.
- Add the red bell pepper, cumin, turmeric, paprika, and garam masala. Cook for 5 minutes more, allowing the bell pepper to soften. Now add the mushrooms and cook for another 2-3 minutes, until they begin to shrink down.
- Add the chickpeas, canned tomatoes, coconut milk, soy yoghurt, and chilli paste. Stir together, then lower the heat to a medium and simmer for around 10 minutes, stirring occasionally.
- Season to to taste with salt and stir in the spinach. Serve once the spinach wilts.
Video
Notes
- This chickpea Tikka Masala keeps well in the fridge for 3-4 days in an airtight container. You can also freeze it in individual freezer-friendly bags for up to 2 months. Leave to thaw in the fridge overnight, then reheat on the stove or in the microwave.
- You can add other vegetables of your choice, such as zucchini, cauliflower and broccoli.
Calories: 326kcal, Carbohydrates: 23g, Protein: 8g, Fat: 25g, Saturated Fat: 19g, Sodium: 845mg, Potassium: 1047mg, Fiber: 6g, Sugar: 11g, Vitamin A: 4261IU, Vitamin C: 80mg, Calcium: 144mg, Iron: 7mg