Red curry sauce with chickpeas, red peppers and green peppers in a black pan against a white background
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Vegan Chickpea Tikka Masala (GF)

This Vegan Chickpea Tikka Masala is rich and creamy, perfectly tangy and full of flavour. It's an easy and nutritious meal and much healthier than the traditional version!
Course Main Course
Cuisine British
Keyword chickpea tikka masala, vegan curry, vegan tikka masala
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 400kcal
Author Rhian Williams

Ingredients

  • 1 tablespoon (1 tablespoon) coconut oil (or vegetable or rapeseed oil)
  • 1 (1 ) onion , diced
  • 1 cm (1/2 inch) fresh ginger , minced
  • 2 (2 ) garlic cloves , minced
  • 1 teaspoon (1 teaspoon) sweet paprika
  • 1 teaspoon (1 teaspoon) ground cumin
  • 1 teaspoon (1 teaspoon) ground turmeric
  • 1 teaspoon (1 teaspoon) garam masala
  • Handful (Handful) fresh coriander (cilantro) , roughly chopped
  • 250 ml (1 cup) tinned tomatoes
  • 250 ml (1 cup) coconut milk
  • 1 teaspoon (1 teaspoon) agave syrup (or sub any other sweetener)
  • 1 (1 ) vegetable stock cube (ensure gluten-free if necessary)
  • 2 tablespoons (2 tablespoons) desiccated coconut
  • Salt + pepper to taste‚Ä®
  • 400 g (14 oz) tin of chickpeas , drained and rinsed
  • 1 (1 ) red pepper , cored and diced
  • 1 (1 ) green pepper , cored and diced
  • Few (Few) cardamom pods
  • 120 ml (1/2 cup) plant-based yogurt (coconut, soy, almond or cashew yogurt)

To serve:

  • Cooked brown or white rice

Instructions

  • 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

Nutrition

Calories: 400kcal | Carbohydrates: 42g | Protein: 12g | Fat: 22g | Saturated Fat: 16g | Sodium: 194mg | Potassium: 630mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1315IU | Vitamin C: 70.3mg | Calcium: 117mg | Iron: 6mg