Vegan Chickpea Tikka Masala (Printer-friendly)

A rich vegan curry with tender chickpeas in creamy, spiced tomato sauce over fluffy basmati rice.

# What You'll Need:

→ Chickpea Tikka Masala

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→ Rice

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→ Garnish

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# Directions:

01 - Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
02 - While the rice cooks, heat oil in a large skillet or saucepan over medium heat. Add the onion and sauté for 5-6 minutes until softened and lightly golden.
03 - Stir in the garlic and ginger, cooking for 1 minute until fragrant.
04 - Add cumin, coriander, garam masala, turmeric, smoked paprika, and cayenne pepper. Toast spices for 30 seconds, stirring constantly.
05 - Pour in the diced tomatoes, scraping up any browned bits from the pan. Cook for 3-4 minutes, stirring occasionally.
06 - Add coconut milk, chickpeas, salt, and black pepper. Stir to combine and bring to a gentle simmer.
07 - Reduce heat to low and simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens and flavors meld.
08 - Stir in lemon juice and maple syrup. Taste and adjust seasoning as needed.
09 - Serve the chickpea tikka masala over the cooked rice, garnished with fresh cilantro and lemon wedges if desired.

# Expert Advice:

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  • It comes together in under an hour but tastes like it simmered all day
  • The creamy coconut milk creates that luxurious restaurant texture without any dairy
  • Leftovers actually taste better the next day as the spices continue to meld
  • You can adjust the heat to make it as mild or fiery as your family prefers
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  • Letting the spices toast in hot oil before adding liquid is the secret to authentic depth
  • The sauce will continue thickening as it stands, so dont reduce it too much on the stove
  • Fresh lemon juice at the end is what makes all the flavors pop, dont skip it
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  • If the sauce splits or looks grainy, whisk vigorously off the heat and it will come back together
  • Add a pinch of fenugreek leaves in the last few minutes for that authentic restaurant taste

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