Creamy Vegetarian Chickpea Tikka Masala (One-Pot, 30 Minutes)

aka Emily’s Sunday Night Comfort Bowl

Last Sunday, I was craving something warm and comforting but didn’t want to spend hours in the kitchen. My kids were asking for “that orange curry again” (their way of describing tikka masala), and I realized I could make an amazing vegetarian version with chickpeas. After 30 minutes of simmering, my whole house smelled incredible, and even my husband—who usually needs meat in every meal—went back for seconds. Now it’s our go-to weeknight dinner when we want something special without the fuss.

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 tablespoons avocado oil
• 1 large yellow onion, diced (about 1½ cups)
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon ground turmeric
• ¼ teaspoon cayenne pepper (optional, for heat)
• 1 can (14 oz) diced tomatoes
• 1 can (13.5 oz) full-fat coconut milk
• 1 tablespoon tomato paste
• 1 teaspoon sea salt
• 2 tablespoons fresh cilantro, chopped (for garnish)
• Cooked basmati rice, for serving

Instructions

1. Heat the oil: In a large skillet or Dutch oven, heat avocado oil over medium heat until shimmering.
2. Sauté aromatics: Add diced onion and cook for 5-6 minutes until softened and lightly golden. Add minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add spices: Stir in garam masala, cumin, paprika, turmeric, and cayenne. Cook for 30 seconds until spices are toasted and aromatic.
4. Build the sauce: Add tomato paste and stir for 30 seconds. Pour in diced tomatoes with their juices and coconut milk. Stir well to combine.
5. Simmer: Bring mixture to a gentle boil, then reduce heat to medium-low. Add chickpeas and salt, stirring to coat. Simmer uncovered for 15-18 minutes, stirring occasionally, until sauce has thickened to coat the back of a spoon.
6. Finish and serve: Taste and adjust seasoning as needed. Remove from heat and garnish with fresh cilantro. Serve immediately over basmati rice.

Tips

• For extra creamy texture, lightly mash about ¼ of the chickpeas with a fork before adding to the sauce
• This tastes even better the next day—the flavors meld beautifully overnight in the fridge
• Serve with warm naan bread or over cauliflower rice for a lower-carb option
• Double the recipe and freeze half for quick weeknight dinners later