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
120ml(½cup)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