Vegetarian Chickpea Tikka Masala

This vegetarian chickpea tikka masala tastes just like takeout… or better! Super rich and perfectly spicy, this vegetarian version of the Indian classic dish is filling but meatless. Saucy and perfect over rice, this recipe uses a simple technique to take your tikka masala to restaurant-level! Easy to make vegan.

Why This Recipe Is So Good

• Indian food is absolutely my #1 comfort food, especially warm, spicy tikka masala. This recipe is restaurant quality at home and is perfectly seasoned, amazingly flavorful, and vegetarian!
• This vegetarian version of tikka masala swaps out the chicken for chickpeas, which are just as filling and so easy to cook. Even committed carnivores will go crazy for this recipe.
• We used a couple of easy tricks and ingredients to make this recipe taste just like it came from your fave Indian restaurant. You won’t believe how delicious it is!

How To Make Vegetarian Tikka Masala

The full recipe is below, but here you’ll find all the steps for making this recipe perfectly the first and 100th time, along with useful tips and info!

1. Heat the butter over medium heat. Add the onion and cook until it is slightly softened.
2. Add the ginger-garlic paste and cook until nicely browned about 5 minutes. Add 1 tablespoon of water as needed while cooking so that the paste doesn’t burn. Add all of the spices and cook for 1 minute.
3. Add the tomato sauce, tomatoes, bell pepper, chickpeas, and salt. Mix everything well and then bring to a simmer over medium heat. Let the sauce simmer until it thickens slightly and turns a darker color, usually about 10 minutes. Stir occasionally. Reduce the heat as needed so that the sauce remains at a simmer, not a boil.
4. Stir in the cream, lemon, and fenugreek and reduce the heat slightly. Simmer for 5 more minutes, then add more salt to taste. Serve over rice or cauliflower rice with naan. Garnish with cilantro if desired.

Top Tips For Making

• To make chickpea tikka masala vegan, swap out the butter for vegan butter or a neutral oil (like vegetable or avocado) and use 1 cup plant-based half and half instead of the dairy version. We love Ripple half and half, but you can also use pure coconut cream (the solid part of a can of coconut milk) if you prefer.
• The fenugreek leaves are optional, but they really make this recipe taste more like restaurant-quality. You can find it online here or here if you’re unable to find it at the grocery. Don’t buy fenugreek seeds by mistake! They’re different!

So What’s The Secret To Great Tikka Masala?

The key to restaurant quality taste is caramelization.

First, we caramelize the onions. Don’t skip it! Caramelizing the tomato sauce and tomatoes in step 4 is equally as important. This takes the tomato-y edge off and takes your tikka masala from “homemade” tasting to professional quality. Trust me, you will be amazed if you follow both steps!

What is Ginger Garlic Paste, and Why Do We Love It?

Garlic ginger paste is a must if you cook Indian food. You can buy it premade, but it’s so easy to make, and it will last up to 6 months! Here’s how to make ginger garlic paste at home:

To a skillet over medium heat, add 1 deseeded jalapeno, 1 1/2 tablespoons grated fresh ginger, and 5 cloves of garlic, then reduce the heat. Cook, stirring occasionally until the mixture turns a nice medium brown, almost toffee colored. This will take about 20 minutes. Add a little water here and there if the mixture is sticking.

Keep it in the fridge for 2-3 weeks, or freeze it for it to last 6 months.

More Indian Recipes You’ll Love

• Best Chicken Tikka Masala Recipe (Restaurant Style)
• Instant Pot Dal
• Quick Creamy Vegan Coconut Chickpea Curry
• The Best Instant Pot Chicken Tikka Masala (Whole30, Paleo, Low Carb)
• Easy Golden Milk

Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!

Print

Vegetarian Chickpea Tikka Masala

This vegetarian tikka masala is perfectly seasoned, spicy, and restaurant quality.

Course Main Course

Cuisine Indian

Keyword garbanzo beans, ginger garlic paste, vegan option

Prep Time 25 minutes

Cook Time 10 minutes

Servings 6 servings

Calories 423 kcal

Author Cheryl Malik

Ingredients

• 2 (15-ounce) cans chickpeas drained
• 3 tablespoons butter
• 1 onion medium, chopped
• 1 1/2 tablespoon ginger garlic paste
• 1 (8-ounce) can tomato sauce
• 1 cup half and half
• 1/4 teaspoon cayenne
• 1 lemon juiced juiced
• 1 tablespoon Garam Masala
• 1 (14.5-ounce) can diced tomatoes undrained
• 1 bell pepper sliced
• 1 teaspoon paprika
• 1 1/2 teaspoon salt
• 2 tablespoons fenugreek leaves optional
• 4 tablespoons cilantro
• cooked rice or cauliflower rice to serve

Instructions

1. Heat butter over medium heat, then add onion and cook until slightly softened.

2. Add ginger garlic paste and cook until nicely browned, about 5 minutes. Add 1 tablespoon of water as needed so paste doesn't burn. Add spices and cook for 1 minute.

3. Add tomato sauce, tomatoes, bell pepper, chickpeas, and salt. Mix everything well. Bring to a simmer over medium heat. Let the sauce simmer until it thickens slightly and turns a darker color, usually about 10 minutes. Stir occasionally. Reduce heat as needed so that the sauce remains at a simmer.

4. Stir in cream, lemon, and fenugreek and reduce heat slightly. Simmer for 5 more minutes, then add more salt to taste. Serve over rice or cauliflower rice with naan. Garnish with cilantro if desired.

Recipe Notes

• To make ginger garlic paste: Add 1 deseeded jalapaneo, 1 1/2 tablespoons grated fresh ginger, and 5 cloves of garlic, to skillet over medium heat, then reduce the heat. Cook, stirring occasionally until the mixture turns a nice medium brown, almost toffee colored. This will take about 20 minutes. Add a little water here and there if the mixture is sticking. Keep in the fridge for 2-3 weeks, or freeze it for it to last 6 months.
• Vegan: Swap out the butter for vegan butter or a neutral oil (like vegetable or avocado) and use 1 cup plant-based half and half or 1 cup pure coconut cream (the solid part of a can of coconut milk).
• Fenugreek leaves: Optional, but they really make this recipe taste more like restaurant-quality. You can find them online here or here.
• Caramelization: Do not skip caramelizing onions or tomato paste!

Nutrition Facts

Vegetarian Chickpea Tikka Masala

Amount Per Serving

Calories 423 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g44%

Cholesterol 30mg10%

Sodium 1440mg63%

Potassium 773mg22%

Carbohydrates 63g21%

Fiber 10g42%

Sugar 7g8%

Protein 13g26%

Vitamin A 1501IU30%

Vitamin C 50mg61%

Calcium 156mg16%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.