Description
A comforting, creamy, and spice-packed vegan tikka masala made with roasted chickpeas, fresh tomatoes, and a cashew-based sauce. Perfect for meal prep, weeknight dinners, or sharing with friends and family.
Ingredients
For the Roasted Chickpeas:
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2 cups cooked chickpeas
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2–3 garlic cloves, minced
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½” ginger, minced
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¾ tsp garam masala
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½ tsp chili powder
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1 tbsp lemon juice
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½ tbsp oil
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Salt to taste
For the Tikka Masala Sauce:
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1 small onion, cut into chunks
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4 medium tomatoes, quartered
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2–3 garlic cloves
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½” ginger, in chunks
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¼ cup raw cashews
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1 tsp cumin powder
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1½ tsp coriander powder
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½ tsp chili powder
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1 tsp garam masala
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2 tsp oil (divided)
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1 cup water or broth
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Salt, to taste
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Optional garnish: fresh cilantro
Instructions
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Roast the Chickpeas: Preheat oven to 400°F. Mix chickpeas with garlic, ginger, spices, lemon juice, oil, and salt. Spread on a baking tray and roast for 10 minutes, stir, then roast another 10 minutes until crisp.
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Make the Sauce: In a skillet, sauté garlic, ginger, and onion in 1 tsp oil for 2–3 minutes. Add tomatoes and cashews. Cook 4–5 minutes. Add cumin and coriander powder. Transfer to blender, add water, and blend until smooth.
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Finish the Dish: Heat 1 tsp oil in skillet, toast chili powder briefly, add blended sauce, garam masala, and salt. Simmer for 5 minutes. Add roasted chickpeas and stir. Garnish with cilantro and serve warm.
Notes
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To make the sauce smoother, soak cashews for at least 2 hours or boil for 10 minutes.
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Adjust spice levels to taste.
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Leftovers taste even better the next day.
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Use broth instead of water for deeper flavor.
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Add spinach or peas for extra vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting, Blending, Sautéing
- Cuisine: Indian-inspired