Vegan Chickpea Tikka Masala Rice (Printable)
Richly spiced vegan chickpeas in creamy sauce served over fluffy basmati rice for a comforting meal.
# What You'll Need:
→ Chickpea Tikka Masala
01 - 2 tablespoons coconut oil or vegetable oil
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 teaspoons garam masala
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1 teaspoon turmeric powder
09 - ½ teaspoon smoked paprika
10 - ½ teaspoon cayenne pepper (optional)
11 - 1 (14 oz) can diced tomatoes
12 - 2 (14 oz) cans chickpeas, drained and rinsed
13 - 1 cup full-fat coconut milk
14 - ½ cup water or vegetable broth
15 - 1 teaspoon sea salt, or to taste
16 - ½ teaspoon black pepper
17 - 1 tablespoon lemon juice
18 - 2 tablespoons chopped fresh cilantro plus extra for garnish
→ Basmati Rice
19 - 1½ cups basmati rice
20 - 3 cups water
21 - ½ teaspoon salt
# How-To Steps:
01 - Rinse basmati rice under cold water until clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
02 - Heat coconut oil in a large skillet or Dutch oven over medium heat. Sauté onion for 5 to 6 minutes until translucent.
03 - Add minced garlic and grated ginger to the skillet; cook for 1 minute until fragrant.
04 - Stir in garam masala, cumin, coriander, turmeric, smoked paprika, and optional cayenne pepper. Toast spices for 30 seconds, stirring constantly.
05 - Add diced tomatoes and cook for 4 to 5 minutes, stirring occasionally until softened.
06 - Add chickpeas, coconut milk, water or broth, salt, and black pepper. Bring to a gentle simmer and cook uncovered for 15 to 20 minutes, stirring occasionally until sauce thickens and becomes creamy.
07 - Stir in lemon juice and chopped cilantro. Taste and adjust seasoning if necessary.
08 - Serve the chickpea tikka masala hot over basmati rice, garnished with additional cilantro.
# Expert Suggestions:
01 -
- It's secretly easier than most people think—no fancy techniques, just smart flavor layering.
- The coconut milk makes it naturally creamy, so you get all the richness without the guilt.
- It tastes even better the next day, which means meal prep actually works here.
02 -
- Don't skip rinsing the rice—I learned this the hard way, and grainy, clumpy rice will haunt you.
- If your sauce feels too thin after simmering, you can mash some of the chickpeas right in the pan with the back of a spoon to thicken it naturally.
- Taste before serving—spice levels vary wildly between brands, and what tastes perfect to you might be completely different from what worked for me.
03 -
- Toast your whole spices in a dry pan for 1 minute before grinding them yourself—it transforms the flavor in ways pre-ground spices can't match.
- Don't let your coconut milk separate you from the liquid; shake the can well and use the whole thing for maximum creaminess.