For an effortless weeknight meal, try this vegan chickpea tikka masala recipe. Ready in three simple steps, it’s herby, garlicky and above all delicious. Give it a go!
Cook time30 mins30 minutes
Prep time10 mins10 minutes
3 tsp vegetable oil
1 brown onion, sliced
2 cloves garlic, crushed
2cm-piece ginger, finely grated
½ cup (150g) tikka masala paste
400g can crushed tomatoes
2 x 400g can chickpeas, rinsed, drained
150g green beans, trimmed, cut into 3cm lengths
½ cup (125ml) coconut milk
2 tsp brown sugar
¼ cup coriander, finely chopped
Steamed basmati rice, to serve
Coriander leaves, extra, to serve
Lime wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Heat the oil in a large saucepan over medium heat. Cook the onion for 5 mins or until lightly caramelised. Add the garlic and ginger and cook for 1 min. Stir in the tikka masala paste and cook for 2 mins or until fragrant.
Add the tomato, chickpeas and 1/2 cup (125ml) water. Bring to the boil. Reduce heat to low and simmer for 15 mins. Add the beans and cook for 5 mins. Stir in the coconut milk and sugar. Season.
Stir through the chopped coriander. Season. Divide the chickpea tikka masala and basmati rice among serving bowls. Sprinkle with extra coriander and serve with lime wedges.