Vegan Chickpea Tikka Masala (GF)

Vegan Chickpea Tikka Masala

Vegan Chickpea Tikka Masala (GF)


  • 1 tablespoon coconut oil (or vegetable or rapeseed oil)
  • 1 onion , diced
  • 1 cm (1/2 inch) fresh ginger , minced
  • 2 garlic cloves , minced
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • Handful fresh coriander (cilantro) , roughly chopped
  • 250 ml (1 cup) tinned tomatoes
  • 250 ml (1 cup) coconut milk
  • 1 teaspoon agave syrup (or sub any other sweetener)
  • 1 vegetable stock cube (ensure gluten-free if necessary)
  • 2 tablespoons desiccated coconut
  • Salt + pepper to taste

  • 400 g (14 oz) tin of chickpeas , drained and rinsed
  • 1 red pepper , cored and diced
  • 1 green pepper , cored and diced
  • Few cardamom pods
  • 120 ml (1/2 cup) plant-based yogurt (coconut, soy, almond or cashew yogurt)

To serve:

  • Cooked brown or white rice


  • Heat up the oil in a large saucepan
  • Once hot, add onion, ginger and garlic, and fry for around 10 minutes until soft
  • Add the paprika, cumin, turmeric, garam masala and coriander and fry for a couple of minutes until fragrant
  • Add the tomatoes, coconut milk, agave syrup, stock cube, desiccated coconut and salt + pepper
  • Bring to the boil and simmer for a few minutes
  • Either transfer to a blender (or use a hand-held blender) to whizz the sauce until smooth
  • Transfer the blended sauce back to the pan and add the chickpeas, red pepper, green pepper, cardamom and yogurt – add a little splash of water until the sauce is your desired consistency
  • Bring to the boil again and simmer on a low heat for around 10 minutes
  • Taste and add more salt if necessary
  • Discard cardamom pods before serving
  • Serve alongside rice, if desired
  • Leftovers are delicious reheated and freeze well

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