Ingredient notes and substitutions

Aromatics ~ Onion, garlic, and ginger begin this dish off with scrumptious taste.

Chickpeas ~ Conventional tikka masala is made with rooster. For this plant-based model, we’re utilizing chickpeas. Baked tofu, soy curls, or store-bought vegan rooster can be utilized as an alternative.

Spices ~ Whereas this vegan tikka masala makes use of fairly a number of spices, they’re all pantry staples. The cayenne is non-compulsory. You’ll be able to modify the warmth stage through the use of kind of, or depart it out completely.

Tomato ~ We like this dish fairly saucy, so I exploit tomato sauce. You might diced tomatoes when you desire.

Crushed tomatoes work as effectively.

Coconut milk ~ Coconut milk replaces the cream utilized in conventional recipes. It makes the sauce creamy, provides a touch of sweetness, and helps to tone down the spice stage. I recommend utilizing full-fat canned coconut milk.

Don’t sub with another milk.

Extras ~ Be happy to swap out one of many cans of chickpeas for greens as an alternative. Peas or cauliflower could be scrumptious.

Simmer till thickened.

Serving ideas

Tikka Masala is normally served with rice or naan. We serve it with each!

Whereas positively not conventional, you possibly can additionally serve the saucy chickpeas over quinoa, couscous, farro, and many others. Or with a aspect of potatoes or polenta.

Storage and freezing

Fridge: Retailer leftover chickpea tikka masala in an hermetic container within the fridge for as much as 5 days.

Retailer any rice or naan individually.

Freezer: It’s also possible to freeze this dish. Let it cool utterly earlier than transferring it to a freezer-safe container or plastic bag. It ought to maintain effectively for as much as 3 months. As soon as once more, retailer any rice or naan or individually from the tikka masala sauce.

Reheat: Reheat leftovers from the fridge on the range or within the microwave. From frozen, let thaw within the fridge in a single day or defrost within the microwave earlier than reheating.

Professional ideas and methods

~ Sauté the spices in a little bit of fats to launch the fat-soluble compounds. It will convey out essentially the most taste. On this chickpea tikka masala, we’re utilizing coconut milk because the fats. No want so as to add oil.

~ Use canned chickpeas to make this dish in simply half-hour.

~ Simmer the sauce on low. Don’t boil, as that will curdle the coconut milk.

~ As all the time, style and modify seasoning to your liking.

~ End the sauce with chopped recent cilantro and/or a squeeze of recent lime juice, if desired.

FAQs