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Creamy One-Pot Vegan Chickpea Tikka Masala

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A quick and easy one-pot vegan chickpea tikka masala with a creamy tomato-based sauce, warming spices, and a luscious cashew cream, perfect for cozy weeknight dinners.

Ingredients

Scale
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (14 oz) crushed tomatoes
  • ½ cup raw cashews, soaked in hot water for 20 minutes and blended with ½ cup water
  • 1 cup full-fat coconut milk
  • 2 tablespoons neutral oil (canola or avocado)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon garam masala
  • ½ teaspoon turmeric
  • 1 teaspoon smoked paprika
  • ¼ teaspoon red chili powder or cayenne (adjust to taste)
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Soak ½ cup raw cashews in hot water for 20 minutes. Drain and blend with ½ cup water until smooth and creamy. Set aside.
  2. Heat 2 tablespoons oil in a large deep skillet over medium heat. Add finely chopped onion and cook for 5 minutes until soft and translucent.
  3. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
  4. Sprinkle in cumin, coriander, garam masala, turmeric, smoked paprika, and red chili powder. Stir constantly for 30 seconds to toast the spices.
  5. Pour in crushed tomatoes and stir to combine. Simmer for about 8 minutes, stirring occasionally, until tomatoes thicken and deepen in color.
  6. Add drained chickpeas, cashew cream, and coconut milk. Stir well to combine.
  7. Reduce heat to low, cover, and simmer gently for 10-12 minutes, stirring occasionally to prevent sticking.
  8. Stir in lemon juice, then season with salt and pepper to taste. Add more chili powder if desired.
  9. Remove from heat and garnish with fresh cilantro if using. Serve hot over steamed basmati rice or with warm naan bread.

Notes

If sauce is too thick, add a splash of water or vegetable broth to loosen. If too thin, simmer uncovered to reduce. Rinse canned chickpeas to reduce sodium and canned flavor. For nut-free version, substitute cashews with soaked silken tofu or extra coconut milk plus unsweetened soy or oat yogurt. Toast spices briefly to release aroma without burning. Keep simmering low and slow for creamy texture.

Nutrition

Keywords: vegan, chickpea, tikka masala, one-pot, creamy, easy, plant-based, gluten-free, dairy-free

Find it online: https://lucydishes.com/creamy-one-pot-vegan-chickpea-tikka-masala-recipe-easy-and-best/