Vegan Chickpea Tikka Masala (Stovetop)

aka The Golden Temple Chickpea Bowl

There’s something about the way tikka masala fills a kitchen with warmth — that deep, spiced aroma of garam masala and ginger hitting a simmering pan of tomatoes and coconut milk. I first fell in love with this dish at a tiny plant-based café in Austin, where the cook told me the secret was patience: let the spices bloom, let the sauce reduce, and never rush the simmer. This is my version — loaded with tender chickpeas that soak up every bit of that creamy, golden sauce. It’s the kind of meal that makes you close your eyes with the first bite and just breathe.

Ingredients

• 2 tablespoons avocado oil
• 1 large yellow onion, diced
• 5 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1½ teaspoons garam masala
• 1½ teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• ¼ teaspoon cayenne pepper
• 1 teaspoon sea salt
• 1 (14-ounce) can crushed tomatoes
• 1 (13.5-ounce) can full-fat coconut milk
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 tablespoon coconut aminos
• 1 tablespoon maple syrup
• 2 tablespoons fresh lemon juice
• Fresh cilantro, for garnish
• Cooked basmati rice, for serving

Instructions

1. Bloom the aromatics: Heat avocado oil in a large skillet or Dutch oven over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent. Add the garlic and ginger, stirring for 1 minute until fragrant.
2. Toast the spices: Add the garam masala, cumin, turmeric, coriander, cayenne, and salt. Stir constantly for 30 seconds to bloom the spices — you’ll smell them come alive.
3. Build the sauce: Pour in the crushed tomatoes and coconut milk. Stir until smooth and bring to a gentle simmer. Let it cook for 10 minutes, stirring occasionally, until the sauce thickens slightly and deepens in color.
4. Add the chickpeas: Stir in the drained chickpeas, coconut aminos, and maple syrup. Simmer for another 8-10 minutes, letting the chickpeas absorb the flavors of the sauce.
5. Finish and serve: Remove from heat and stir in the fresh lemon juice. Taste and adjust salt or cayenne as needed. Serve over fluffy basmati rice, garnished with fresh cilantro and an optional drizzle of coconut milk.

Tips

• For a thicker sauce, mash a handful of the chickpeas with a fork before adding them — they’ll break down and thicken everything up beautifully.
• This keeps in the fridge for up to 4 days and actually tastes better the next day as the spices meld.
• Swap chickpeas for cubed extra-firm tofu pan-fried in avocado oil for a different protein option.
• Add a handful of fresh spinach in the last 2 minutes of cooking for extra greens.
• If you like it spicier, increase the cayenne to ½ teaspoon or add a diced serrano pepper with the onions.