One-Pot Vegan Tikka Masala Recipe for Flavorful Dinner

Who doesn’t love a good vegan or vegetarian tikka masala? This rich, mild curry with chickpeas (garbanzo beans) and tender aubergine (eggplant) comes together in about thirty minutes and is completely restaurant-worthy.

Serve this vegan tikka masala with fluffy basmati rice, raita and naan for the best experience. No marinating required and it can be made in a single non-stick pot or pan.

Where was Tikka Masala invented?

Despite its Indian name — “tikka” referring to marinated pieces and “masala” meaning a spice mix — the dish’s modern origin is believed to be the United Kingdom. One popular account credits a Glasgow restaurant where a customer complained their chicken tikka was dry; the cook remedied it by adding yogurt and cream, creating the saucy, orange-tinted dish we now know as chicken tikka masala.

There’s no single definitive chicken tikka masala recipe; the consensus is that it is creamy, mildly spiced and orange, which makes it easy to adapt into a delicious vegan version.

What vegetables can I put in tikka masala?

This version uses eggplant and garbanzo beans because tomatoes, garbanzos and aubergine pair beautifully with Indian spices. Mushrooms are another excellent addition, and I’ve had great results using them in this sauce.

Other vegetables that work well include sliced carrots, peas, cauliflower and fresh spinach. If you add cauliflower or carrots, include them at the same time as the eggplant (or replace the eggplant if you prefer). Spinach and peas can be stirred in when you add the garbanzos or used instead of them.

Is tikka masala spicy?

Generally no — tikka masala is typically mild. Coconut cream in this recipe softens heat further. I use 1.25 teaspoons of Kashmiri chili for a gentle warmth and vibrant color. If you don’t have Kashmiri chili, substitute 1 teaspoon of cayenne (since cayenne is hotter, use a smaller amount).

For a spicier curry, try 2 teaspoons of Kashmiri chili or about 1.5 heaped teaspoons of cayenne. The creamy sauce tones down a lot of the heat, and you can always add spices gradually and taste as you go. Serving raita alongside will also help cool the dish if needed.

Is tikka masala healthy?

It depends on ingredients and portions. This recipe uses just two tablespoons of oil and 150 ml coconut cream for six servings, plus generous amounts of tomatoes, onion, garlic, ginger, turmeric, eggplant and chickpeas, making it a relatively light and nutrient-dense curry. Serve with a modest portion of rice and raita for a balanced, protein-rich meal.

To reduce calories or saturated fat, swap full-fat coconut cream for unsweetened non-dairy yogurt or, for vegetarians, Greek yogurt. For the fullest, most restaurant-style flavor, full-fat coconut cream is recommended.

How do I make it?

It’s straightforward. Measure spices and have your tomatoes, water and diced eggplant ready — the initial stages move quickly. Roughly chop onion, garlic and ginger, then blend them to a smooth paste in a food processor or blender (grate the ginger and press the garlic if using a blender).

Heat oil over high heat until it shimmers, add the onion-garlic-ginger puree and cook for 4–5 minutes, stirring frequently, until lightly golden. Reduce to medium-high and add ground cumin, turmeric and coriander; cook for another two minutes. Rinse the food processor jar with a little water to capture any remaining paste and add that liquid to the pan.

Add the water and crushed tomatoes, then the chili or cayenne powder, hot smoked paprika (recommended for its smoky depth), curry powder, diced eggplant, salt and a crumbled vegetable stock cube. Bring to a lively simmer and maintain a gentle bubble for about ten minutes, or until the eggplant is tender.

When the eggplant is soft, stir in the garbanzo beans, coconut cream and sugar. Simmer for three minutes, then add the garam masala and cook for another two minutes (avoid boiling once the coconut cream is added to prevent separation). Taste and adjust seasoning. Stir in lemon juice just before serving and garnish with chopped coriander if desired.

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📖 Recipe

Yield: 6 servings

One-Pot Vegan Tikka Masala

Creamy, mildly spiced tikka masala sauce with chickpeas and tender aubergine. Made in one pot in 30 minutes.

Prep Time
5 minutes

Cook Time
25 minutes

Total Time
30 minutes

Ingredients

• 2 tablespoon sunflower or canola oil
• 1 large onion, roughly chopped
• 6 large cloves garlic
• 1½ inch ginger, roughly chopped
• 1½ teaspoon ground cumin
• 2 teaspoon ground turmeric
• ½ tablespoon ground coriander
• 400 g crushed tinned tomatoes
• 1.75 cups water (400–420 ml)
• 1¼–2 teaspoon Kashmiri chili powder (or 1–1½ teaspoon cayenne)
• 1 teaspoon hot smoked paprika
• 1 teaspoon curry powder
• 1 diced eggplant (small–medium dice)
• ½ teaspoon salt
• ½ vegetable stock cube
• 400 g cooked garbanzo beans
• 150 ml coconut cream
• 1.5 tablespoon sugar
• 1 tablespoon garam masala
• 2 tablespoon lemon juice
• Fresh chopped coriander to serve (optional)

Instructions

1. Blitz the garlic, ginger and onion in a food processor until smooth.
2. Heat the oil in a large non-stick pan or pot over high heat until it sizzles. Add the onion-garlic-ginger puree.
3. Fry the puree for 4–5 minutes, stirring often, until lightly browned. Reduce heat to medium.
4. Add ground cumin, turmeric and coriander and cook for two more minutes, stirring to prevent burning.
5. Add the tomatoes, water, chili powder or cayenne, smoked paprika, curry powder, diced eggplant, salt and stock cube. Bring to a lively simmer and cook for ten minutes or until the eggplant is tender.
6. Stir in the garbanzo beans, coconut cream and sugar. Cook over medium heat for three minutes.
7. Add the garam masala and cook for two minutes more, avoiding a boil once coconut cream is in the pan.
8. Remove from heat, stir in lemon juice and garnish with fresh coriander if desired. Serve hot.

Notes

1. Have the aubergine diced, tomatoes and water nearby, and spices measured before you start because the early stages can burn quickly.
2. If you don’t have a food processor, use a blender but grate the ginger and crush the garlic first; add a little water if needed.
3. The curry keeps in the fridge for up to five days and freezes well.

Nutrition Information

Yield

6

Serving Size

⅓ plate

Amount Per Serving
Calories 370
Total Fat 22g
Saturated Fat 13g
Trans Fat 0g
Unsaturated Fat 7g
Cholesterol 0mg
Sodium 381mg
Carbohydrates 41g
Fiber 11g
Sugar 13g
Protein 10g