Chickpea Tikka Masala

Usually made with chicken, this vegetarian version of the classic Indian dish is packed with the same spices in a flavorful creamy-tomato sauce.

bowl of Chickpea Tikka Masala
Photo: Jason Donnelly
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
8 cups curry


  • 2 tablespoon vegetable oil

  • 1 large onion, cut into wedges (1 1/2 cups)

  • 4 cloves garlic, minced

  • 2 15 ounce cans chickpeas, rinsed and drained

  • 4 carrots, thinly sliced

  • 1 15 ounce jar tikka masala curry simmer sauce (such as Patak's® brand)

  • ½ cup vegetable broth

  • 1 14.5 ounce can diced tomatoes, undrained

  • 1 cup frozen peas

  • cup chopped fresh cilantro

  • Salt

  • Hot cooked basmati rice


  1. In a 4- to 5-qt. pot heat oil over medium. Add onion and garlic. Cook and stir for 5 to 6 minutes or until tender. Stir in the next four ingredients (through broth). Bring to boiling; reduce heat. Cover and simmer 15 minutes.

  2. Stir in tomatoes and peas. Return to boiling; reduce heat. Cover and simmer 5 minutes more. Stir in cilantro. Season to taste with salt. Serve over rice.

Nutrition Facts (per serving)

383 Calories
11g Fat
61g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 383
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 20%
Cholesterol 11mg 4%
Sodium 998mg 43%
Total Carbohydrate 61g 22%
Total Sugars 13g
Protein 11g
Vitamin C 20.1mg 101%
Calcium 135mg 10%
Iron 2.6mg 14%
Potassium 344mg 7%
Folate, total 65.2mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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