Description
This Vegetarian Chickpea Tikka Masala is a flavorful and creamy Indian-inspired dish featuring tender chickpeas simmered in a spiced tomato and coconut milk sauce. Enhanced with aromatic spices like garam masala, cumin, and coriander, and enriched with Greek yogurt for a tangy finish, this recipe is perfect for a comforting weeknight dinner served with rice or naan.
Ingredients
Scale
Main Ingredients
- 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
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/2 cup coconut milk
- 1/2 cup plain Greek yogurt
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Prepare the base: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until softened, about 5 minutes.
- Add aromatics: Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant and well combined with the onion.
- Toast the spices: Add garam masala, ground cumin, coriander, paprika, and cayenne pepper. Stir and cook for 1 minute to release the spices’ aromas.
- Simmer the tomato sauce: Pour in the crushed tomatoes and bring the mixture to a gentle simmer. Let it cook for 8-10 minutes, stirring occasionally to prevent sticking.
- Incorporate chickpeas and creaminess: Add the drained chickpeas, coconut milk, and plain Greek yogurt. Season with salt and black pepper to taste. Simmer the mixture for 15-20 minutes to allow the flavors to meld.
- Finish and serve: Remove the skillet from heat. Garnish the tikka masala with chopped fresh cilantro and serve warm alongside rice or naan bread for a complete meal.
Notes
- For a spicier dish, increase the cayenne pepper slightly, or reduce for milder heat.
- You can substitute Greek yogurt with a vegan yogurt for a dairy-free version.
- Using canned chickpeas makes this recipe quick, but soaking and cooking your own chickpeas is also a great option.
- Serve with basmati rice or naan bread to soak up the delicious sauce.
- This dish can be prepared ahead of time and refrigerated; flavors often improve after resting.
