Chickpea Tikka Masala

A vegan twist on the traditional Indian staple recipe chicken tikka masala. It’s packed full of flavour & spice!

Prep time: 10 minutes
Cook time: 35 – 40 minutes
Serves: 4 people


  • 795g whole or diced tomatoes, with their juices
  • Dash of olive oil
  • 1 medium brown onion, finely diced
  • 3 teaspoons fresh ginger, finely grated
  • 2 cloves garlic, crushed
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper (optional)
  • 425 gram can chickpeas, rinsed & drained
  • 250ml coconut milk
  • 1/2 cup chopped fresh coriander, plus extra to serve
  • Cooked basmati rice, for serving


  1. Pour the tomatoes into a food processor & puree until smooth.
  2. Heat the oil in a wok or casserole dish over medium heat. Add the onion & cook until they’re soft & translucent, about 5 – 7 minutes.
  3. Add the ginger & garlic & cook for 1 minute.
  4. Add all the spices, tomatoes, chickpeas, coconut milk & the 1/2 cup of chopped coriander.
  5. Increase the heat so it simmers  gently and cook uncovered, until the sauce thickens, about 20 minutes. Add extra coconut milk if you don’t want it to be too spicy.
  6. Serve with rice & a sprinkle of coriander.

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