A spin on the classic chicken tikka masala, this recipe for vegan chickpea tikka masala is still packed with protein and flavor. In fact, I’ll go as far as to say the chicken will not be missed at all! Paired with jasmine rice and shortcut naan, this makes a perfect weeknight meal.
Chickpea Tikka Masala Recipe
½ cup Cloves of Garlic, whole
½ cup Ginger, peeled and sliced
¼ cup Olive Oil
3 15-oz cans of chickpeas, rinsed and drained
1 cup plain unsweetened non-dairy yogurt
3 tbsp garlic-ginger paste
1 tsp salt
1/2 tsp black pepper
Tikka Masala Sauce
2 tsp olive oil
1/3 cup garlic ginger paste
2 tbsp tomato paste
1 tsp garam masala
2 tsp paprika
8 Roma tomatoes, diced
1 tsp salt
1 cup water
1 cup cashew cream or coconut milk
1 lb pre-made pizza dough
1 tsp olive oil
Fresh cilantro, for garnish
4 cups cooked jasmine rice
To make the garlic-ginger paste, place garlic, ginger, and ¼ olive oil in a food processor and process until a smooth mixture forms.
Preheat oven to 450 degrees Fahrenheit. Line a large baking sheet with tin foil. In a large bowl, whisk together coconut milk yogurt, 3 tbsp garlic-ginger paste, 1 tsp salt, and black pepper. Stir the chickpeas in the yogurt mixture, making sure they are all fully coated. Then place the coated chickpeas evenly on a baking sheet. Bake for 20 minutes, then set aside.
Start making the sauce by heating a large pan with 2 tsp of olive over medium heat. Add the remaining garlic-ginger paste, cooking for a minute, then add tomato paste, garam masala, and paprika. Cook the mixture until it becomes fragrant. Add diced tomatoes, cooking until they start to break down. Then add water and salt. Bring to a boil and let simmer for about 20 minutes.
Meanwhile, to make the shortcut naan, divide the dough into 5 equal pieces. Heat a nonstick skillet over medium heat with 1 tsp olive oil. Stretch each piece of dough to be about 1/2 inch thick. Cook each stretched piece of dough one at a time for 2-3 minutes on each side. You want it to be nicely browned.
Transfer sauce to a blender (or use an immersion blender) and blend the sauce until completely smooth. Pour blended the sauce back into the pan. Add the cauliflower, then stir in cashew cream or coconut milk. Garnish with cilantro. Serve with rice.