Chickpea Tikka Masala (Gluten Free/ Vegan)

This tasty Chickpea Tikka Masala is super quick and easy. It is a fantastic low-cost dinner for dinner parties, family dinners and vegan lovers. We enjoyed ours with quinoa and homemade gluten-free naan bread.

Serves: 4 people

Prep time: 10 minutes

Cook time: 20 minutes


Curry paste:

  • 1 ½ tablespoons of ground ginger

  • 6 cloves (optional)

  • 3 cardamom pods (optional)

  • 1 tablespoon of coriander seeds

  • 1 red chili (more or less depending on how you can handle your spice)

  • 1 and a ½ teaspoons of garam masala

  • ½ a teaspoon of paprika

  • ½ a brown onion (use the other half for the curry sauce)

  • 2 tablespoons of tomato paste

  • 1 tin of diced tomatoes

  • 2 teaspoons of minced garlic

  • 1 teaspoon of ginger

  • 1 bunch of fresh coriander

  • ½ a teaspoon of salt

  • ½ a teaspoon of ground pepper

Curry sauce:

  • 1 tablespoon of coconut oil

  • 1 400ml can of coconut milk

  • 2 cans of chickpeas

  • ½ a brown onion (diced)

  • 300 grams of mushrooms (diced)

  • 2 handfuls of baby spinach

  • Juice of 1/2 a lime


  1. Toast your coriander seeds, cloves and cardamom in a pan until the seeds start to pop and turn slightly brown.

  2. Add all of the curry paste ingredients to a blender and blend until a smooth paste forms.

  3. Melt your coconut oil in a large pot over medium heat.

  4. Add your diced onion to the pot and cook until translucent

  5. Pour in ½ of your curry paste and cook for about 5 minutes on a medium heat.

  6. Add in your mushrooms and cook for about 3 minutes.

  7. Pour in the rest of your curry paste and add the chickpeas, stir until well combined.

  8. Add in your lime juice and coconut milk and bring the curry to a simmer for about 5 or so minutes.

  9. Add in your two handfuls of spinach and cook until it has fully wilted.

  10. Enjoy by serving your tikka masala over some quinoa or rice!

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