A cozy, plant-based chickpea tikka masala made with a creamy tomato-cashew sauce, warming spices, and tender chickpeas. It comes together quickly and is delicious served over rice for a comforting, no-fuss meal.
PrintChickpea Tikka Masala
This chickpea tikka masala is a cozy, plant-based spin on a classic Indian-inspired comfort dish.
A creamy tomato sauce blended with cashews, warming spices, and a touch of sweetness
simmers with chickpeas and peppers to create a rich, satisfying meal that feels both nourishing
and indulgent. It comes together quickly and is perfect served over rice for an easy, comforting
weeknight dinner.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4-6 servings
- Cuisine: Indian
Ingredients
Sauce
- ¾ cup raw cashews
- 1 cup water
- 1–2 pitted dates, soaked
- 2 teaspoons pure maple syrup, or other liquid sweetener
- 4 garlic cloves, peeled
- 1 tablespoon grated ginger or ginger paste
- 3 tablespoons tomato paste
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons garam masala
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- ¼ teaspoon red pepper flakes
- ½ teaspoon sea salt, or to taste
- 1 (15-ounce) can diced tomatoes
Tikka Masala
- 1 large onion, diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (15-ounce) can diced tomatoes
For Serving
- Cooked brown rice (about 4 cups)
- ½ cup chopped fresh cilantro, optional
- ½ cup unsweetened plant-based yogurt, optional
- 1 lime, cut into wedges, optional
Instructions
- Blend the Sauce: Add all sauce ingredients to a high-powered blender. Blend until smooth and creamy. Set aside.
- Sauté the Vegetables: In a large pot, sauté the onion and bell peppers with a small splash of water over medium-high heat until tender.
- Build the Masala: Add the chickpeas, diced tomatoes, and blended sauce to the pot. Stir well to combine.
- Simmer: Bring the mixture to a gentle bubble over high heat. Reduce heat to low, cover, and simmer for about 15 minutes, stirring occasionally, until thickened and fragrant.
- Serve: Spoon the chickpea tikka masala over cooked brown rice. Top with cilantro and a dollop of a plant-based yogurt, if using. Serve with lime wedges on the side for squeezing.
