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Need dinner on the table, like, now? This Vegan Chickpea Tikka Masala recipe is your weeknight hero. Creamy, spicy, and full of flavour—without any of the fuss. It’s what happens when comfort food meets “I don’t have time for this.” Whip it up, grab a fork, and let the masala magic happen! Done in 30 minutes.
As a dietitian, I’m all about using seasonal ingredients, and this Easy Vegan Indian Dinner is the perfect way to do just that. The rich aroma of coconut milk simmering with masala spices will fill your kitchen, while fresh, seasonal asparagus brings a burst of flavour and nutrition. The chickpeas provide a hearty, plant-based protein, and the turmeric, ginger, and garlic work together for that signature Indian-inspired warmth.
Nutrition Highlights
- Chickpeas and asparagus pack this dish with fibre
- Asparagus and tomatoes provide a solid hit of vitamin A
- Tomatoes and asparagus bring in vitamin C
- Chickpeas are loaded with iron
What is Veggie Tikka Masala Made of?
- Chickpeas: Canned or dried (cooked)
- Asparagus: Fresh
- Tomato sauce: Thick, rich for best flavour
- Coconut cream: Preferably Grace’s pure creamed coconut; can substitute with solid coconut milk from a chilled can
- Water: For coconut sauce
- Spices: Cumin seeds, bay leaf, asafoetida, turmeric (adjust to taste)
- Salt: Sea salt to taste
- Chillies: Hot green chillies (adjust based on spice tolerance)
- Cilantro: Fresh, a handful for garnish
- Lime: For finishing
How to Make it
There aren’t any complicated steps – I promise!
Tips for the Novice Cook
- Slow Simmer: Let your tikka masala gently simmer on low heat. This way, all those flavours have time to meld together, resulting in a dish that’s rich and harmonious.
- Drain Chickpeas: Before adding your chickpeas to the sauce, make sure to drain them well. Excess water can dilute your sauce, so a good drain will help keep everything nice and thick.
- Extra Sauce: If you love a saucier curry, just toss in half a cup of water while cooking the asparagus. It’s an easy way to amp up the sauce!
Is Tikka Masala Spicy?
The spiciness in tikka masala can be as mild or fiery as you want it to be. It all comes down to your spice tolerance and how heavy-handed you are with those spices. Typically, it has a mildly spiced tomato-based sauce, but you can always amp up the heat with more chilli powder or dial it down if you prefer a milder experience.
What Vegetables go with Tikka Masala?
The beauty of tikka masala lies in its versatility! You can pair it with a variety of vegetables to suit your taste. Mix, match, and explore to create your very own masterpiece!
- Bell peppers
- Onions
- Peas
- Sweet potatoes
- Spinach
- Cauliflower
- Broccoli
- Mushrooms
If you enjoyed this recipe, please leave a rating and review in the comments! Your feedback helps others and warms my heart. And if you’re on Instagram, snap a pic of your dish and tag me @deliciousrd. Let’s spread the love for plant-based goodness!
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Get the Recipe:
30-Minute Vegan Chickpea Tikka Masala
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Ingredients
- ¼ cup creamed coconut, pure
- ¼ cup water, hot, to mix with coconut cream
- 1½ tsp olive oil, extra virgin
- 1 tsp cumin seeds
- 1 bay leaf, large
- ¼ tsp asafoetida
- 1 cup tomato sauce, blitzed for a smoother consistency
- ¼ tsp turmeric
- 17 asparagus, 300 grams, washed, trimmed, and cut into medium pieces
- 3 green chillies, large, washed, finely chopped
- 2 cups chickpeas, cooked, drained, unsalted
- 1½ cup cilantro, fresh, washed, finely chopped, including the stems
- ½ tsp salt, sea salt
- ½ lime, freshly squeezed juice
Instructions
- Prepare the coconut sauce by mixing together the coconut cream and water. Set it aside.
- Make the tikka masala sauce by heating olive oil on medium heat
- Add cumin, bay leaf and asafoetida. Once the cumin seeds release their flavour, add the tomato sauce. Due to spluttering, you will need to reduce the heat at this point
- Stir in the coconut sauce along with turmeric.
- Add the asparagus and chillies and mix thoroughly to coat the pieces with the tikka masala sauce. Cover and cook for about 5-6 minutes. You want the asparagus pieces to be slightly crunchy and not mushy
- Finally, add chickpeas along with fresh cilantro and salt, cover and cook for an additional 2-3 minutes and finish with lime juice
Notes
Tips for the Novice Cook
- Slow Simmer: Let your tikka masala gently simmer on low heat. This way, all those flavours have time to meld together, resulting in a dish that’s rich and harmonious.
- Drain Chickpeas: Before adding your chickpeas to the sauce, make sure to drain them well. Excess water can dilute your sauce, so a good drain will help keep everything nice and thick.
- Extra Sauce: If you love a saucier curry, just toss in half a cup of water while cooking the asparagus. It’s an easy way to amp up the sauce!
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
