Description
This Vegetarian Chickpea Tikka Masala is a flavorful, creamy Indian-inspired dish featuring chickpeas simmered in a spiced tomato and coconut milk sauce with a touch of Greek yogurt. Perfect for a wholesome, satisfying meal that’s easy to prepare in under an hour and ideal for vegetarians seeking a delicious, protein-rich dinner option.
Ingredients
Scale
For the Sauce
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 (15-ounce) can crushed tomatoes
- 1/2 cup coconut milk
- 1/2 cup plain Greek yogurt
- Salt and black pepper to taste
Main Ingredient
- 2 (15-ounce) cans chickpeas, drained and rinsed
For Garnish
- Fresh cilantro, chopped
Instructions
- Heat the oil and sauté onions: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant and aromatic.
- Toast the spices: Add the garam masala, ground cumin, ground coriander, paprika, and cayenne pepper to the skillet. Cook while stirring for about 1 minute to toast the spices and enhance their flavors.
- Add crushed tomatoes and simmer: Pour in the crushed tomatoes and bring the mixture to a simmer. Let it cook for 8-10 minutes, stirring occasionally to prevent sticking and to allow the sauce to thicken slightly.
- Add chickpeas, coconut milk, and yogurt: Stir in the drained chickpeas, coconut milk, and plain Greek yogurt. Season with salt and black pepper to taste. Continue to simmer for 15-20 minutes to blend the flavors thoroughly, stirring occasionally.
- Finish and serve: Remove the skillet from heat. Garnish the tikka masala with chopped fresh cilantro. Serve warm, ideally alongside steamed basmati rice or naan bread for a complete meal.
Notes
- For extra creaminess, use full-fat coconut milk and Greek yogurt.
- If you prefer a milder curry, reduce or omit the cayenne pepper.
- To make it vegan, substitute Greek yogurt with a dairy-free alternative like coconut yogurt or cashew cream.
- Serve with basmati rice or warm naan bread for a traditional experience.
- This dish can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
