Vegan tikka masala with chickpeas and basmati rice

Vegan tikka masala with chickpeas and basmati rice: creamy, well spiced and great for every day, with coconut milk, tomatoes, ginger, garlic and fresh coriander.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 480 kcal per serving
• Protein: 18 g
• Fat: 18 g
• Carbs: 58 g

Ingredients

• 2 tins of chickpeas (drained)
• 400 ml coconut milk
• 200 g passata
• 1 onion
• 3 cloves of garlic
• 1 ginger root (about 3 cm)
• 2 tbsp olive oil
• 200 g basmati rice
• 1 tsp turmeric
• 1 tsp cumin
• 1 pinch of salt
• 1 handful of coriander (fresh)

Method

You’ll need: saucepan · chopping board · knife · sieve · grater · wooden spoon

1. Cook the basmati rice according to the packet instructions and prepare the tikka masala in the meantime.
2. Finely dice the onion and grate the garlic and ginger. Heat the olive oil in a large pan and soften the onion until translucent, then fry the garlic and ginger briefly with it.
3. Stir in the tikka masala paste, turmeric and cumin and toast briefly until the spices are fragrant.
4. Add the passata and coconut milk, stir well and bring to the boil.
5. Add the chickpeas, reduce the heat and simmer until the sauce thickens. Season with salt.
6. Serve the tikka masala with the basmati rice and sprinkle with fresh coriander.

Good to know

A dish like this carries you through the evening without much effort. Warm, creamy and well spiced – just the thing when you want something easy that's still really good.

Swaps

Basmati rice → wholegrain basmati rice (more fibre). Chickpeas → white beans (similar protein and fibre content). Coconut milk → unsweetened cashew cream (slightly fewer saturated fatty acids).

Allergens

The dish is naturally vegan and gluten-free, as long as the tikka masala paste is gluten-free; coconut may matter for sensitive people; season mildly for children, and during pregnancy make sure the ingredients are hygienic and well heated.

Dairy-free recipes