Vegan Chickpea Tikka Masala
A creamy and comforting Chickpea Tikka Masala made with tikka masala sauce, chickpeas, and vegetables. This easy curry is perfect for quick lunches or cozy dinners.
Servings 4
Ingredients
- 2 cups tikka masala sauce
- 1.5 cups chickpeas cooked
- 1 cup vegetables cooked
Instructions
- Start by warming the tikka masala sauce in a deep pan or pot over medium heat.2 cups tikka masala sauce
- Once it loosens and starts to bubble gently, add the cooked chickpeas and cooked vegetables.1.5 cups chickpeas, 1 cup vegetables
- Stir well so everything gets coated evenly with the sauce.
- Let the curry simmer for a few minutes so the chickpeas absorb the flavors.
- If the curry looks too thick, add a splash of water and stir. This short simmer helps everything come together without overcooking the veggies.
- I usually finish with a swirl of cashew cream or yogurt for a softer, rounder flavor.
- Turn off the heat, then garnish with chopped cilantro and a squeeze of lemon juice.
Notes
Tested Tips from My Kitchen
- Drain and rinse canned chickpeas to remove excess salt.
- Simmer gently to avoid over-thickening the sauce.
- Leftovers thicken overnight, so add water while reheating.
- Using veggies is optional, but I like to add them as they taste great. I steamed veggies in an Instant Pot and used them in this recipe.
- Veggies like cauliflower, beans, carrots, broccoli, sweet corn, and green peas go very well in this curry.
- Instead of chickpeas, you can use other beans or legumes.
Nutrition
Calories: 134kcal | Carbohydrates: 20g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 712mg | Potassium: 349mg | Fiber: 6g | Sugar: 2g | Vitamin A: 6200IU | Vitamin C: 12mg | Calcium: 51mg | Iron: 2mg
