I’m finding my groove after some time away in the quiet mountains of the Lake Tahoe region.
It’s a strange thing harvesting lemons from your backyard one moment, and then finding yourself at a 9000 foot elevation surrounded by snow the next.  Strange as in unfamiliar, but certainly not unwelcome.
Boundless, beautiful California — ocean, deserts, mountains, forests, lakes — you choose. Don’t mind if I do.
So while I daydream about our starlit nights, ski-filled days and roasted Brussels sprouts with gorgonza fondue (yup, it happened), I have a delicious and warming meatless riff on the well-loved Chicken Tikka Masala for you today — and it all happens in one pot.
I am particularly drawn to the juxtaposition of heat from the spices and the cooling nature of the cream/yogurt in tikka masala — one of the principal features that distinguishes this dish from the lovely Chana Masala.
Now clearly my chickpeas were not cooked in a tandoor and being that it is vegan recipe, the dairy element is also represented differently here with a creamy coconut milk.  I also decided to ranch things up a bit by adding apple, raisin and almond which in my view work swimmingly in this adaptation (and you thought the British version was a departure – wink to my Indian friends).
I’ve selected some beautiful Indian spices with their characteristic thermogenic properties and balanced the heat off against the cooling properties of the coconut milk. The resulting sauce is luscious and full of flavor — the meal satisfying and simple enough to pull together any day of the week. I often serve it over coleslaw but on occasion rice or as pictured here, quinoa. Our whole family loves it.
As always, be sure to read the Notes in the recipe card below for best results.
- 1 large yellow onion, chopped
- 6 garlic cloves, smashed and finely chopped
- 5 cups cooked chickpeas, thoroughly rinsed if using canned
- ½ heaping cup plump golden raisins
- 1 large happy apple, skin-on and diced (I used red delicious)
- ½ cup unsalted almonds (whole or slivered as desired)
- 8 large button mushrooms, sliced thin
- 14 fl oz/ 400 mL unsweetened full fat coconut milk
- 6 oz/170 g tomato paste
- 2 Tbsp ground garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ - ½ tsp (or to taste) cayenne pepper
- 1 large nub of ginger, grated (about 1 heaping tablespoon or to taste)
- 2 tsp coarse sugar (brown sugar is fine)
- In a large skillet set to medium-low heat, sautĂŠ onion, garlic and mushroom for a few minutes until the onion is translucent and the garlic fragrant.
- While the mixture is cooking, sprinkle the onion/garlic/mushroom with the following seasonings: garam masala; cumin; coriander; turmeric, cinnamon and cayenne pepper, tossing to coat.
- Add coconut milk and tomato paste to skillet and gently mix all ingredients together to integrate - making sure that the tomato paste is fully broken down and its color released in the spicy sauce.
- Add ginger and coarse sugar to the skillet, mixing to combine.
- Add chickpeas, raisin, apple and almond to the skillet, mixing to combine with the sauce.
- Taste the mixture and make any seasoning adjustments desired.
- Once mixture has heated through serve in individual bowls or plates with accompanying greens, coleslaw or grain of choice, as desired.
Garlic: flattening garlic (smashing/crushing) is a surefire way of releasing the alliumâs beneficial oils. To smash, simply use the flat side of a large knife and carefully press down on the garlic over a cutting board until it breaks/flattens somewhat. Sprinkle with sea salt (the salt absorbs beautifully into the garlic at this stage) and then chop finely.
Season to Taste: as with all recipes, seasoning is all about personal taste. If you know that heat doesn't work for you for example, ease-off on the cayenne or omit it all together. The same thing goes with ginger and garlic (or others) - experiment according to preference.
Don't soak mushrooms: mushrooms naturally contain a lot of water that gets released in the cooking process. If you soak your mushrooms in water to wash them, you will end up with a runny mess. To avoid this, use a damp cloth or brush to clean the mushrooms instead.
BPA: canned beans are always an option but try to seek out those with a Bisphenol A (BPA) free lining. BPA is a known toxin that continues to be used in the lining of many food and beverage cans. Studies have shown that this industrial plastic is absorbed by canned foods and when ingested can give rise to significant spikes in urinary levels of BPA.
Even better the next day: while this tikka masala is ready to eat from the get-go, I do find that the flavors develop even more over time. The almond remains crunchy (even on day 2 and 3), the apple mellows just enough to attenuate the high notes while still lending some sweetness and flavor and the raisins plump up and soften. In short, this dish makes awesome leftovers!
Now, since you’re no doubt wondering about the lovely wood background you see in my photos today, here’s a closer look:
It’s a cutting board! (which I have no intention of cutting on) — a beautiful gift from my boys. In addition to its ornamental use and entertainment value — I could stare at it all day — I might also use it as a food platter one day.
Bon AppÊtit mes chères amies/amis!
My family loves chickpeas and I think that this is the perfect dish for us.
I cannot believe I’m saying this (and I mean it!) but this vegan and gluten-free dish looks very tempting! Oh, and no curry powder… this reminds me our recent conversation ;-) The board is outstanding! Your sons have a very good taste. I also have several bigger or smaller wood boards I use for everything… except for chopping or cutting ;-) Yours is too beautiful to be spoilt by knives!
I imagine the shock your organism must have had in the mountains… It’s nice to change climate from time to time (but I guess you are glad to come back to a warmer region!).
bonjour, bonjour… yes, the absence of curry powder has me feeling rather smug – LOL. What I find so cool is that those snowy mountains are merely 3 hours away from our fruit-filled yard! (how is that possible?). Amazing :)
Would LOVE to have this meal!! This vegan take of tikka masala is fab!
well, coming from you Taruna (and your gorgeous Indian food blog), I take this compliment with a huge smile and dose of encouragement. Thank you for your generosity.
What a beautiful recipe (and photos) — I would have never thought to use apple, almond and raisin but I have no trouble imagining just how well they work together and within this recipe. So clever. I would be staring at that board all day too! Love the thickness and color fragments. How nice of your boys. Take advantage of all that surrounds you Kelly; it really is a unique setting (and now you know why real estate is what it is in California!! ;). Any chance of that Brussels sprouts Gorgonzola fondue happening on your blog? :)
haha, I was thinking that very same thing about the BS + gorgonzola Elizabeth! Yes, perhaps I will get it on the blog at some point… :) You’re so right about discovering CA — I feel a lifetime may not be long enough to uncover all the natural wonder here. Thank you for your kind words.
Such a beautiful dish! I love Indian food, because I know I will always be able to find a veggie option (or ten!) I think your homemade chickpea tikka masala sounds even better than a restaurant. Dairy-free, and full of wonderful extras like raisins and almonds…how can you beat that! I love that gorgeous cutting board, too…
I’m glad you had a great time in Tahoe. I’ve never visited in the winter, but I would like to. When I went in the Summer it was only for a couple days, but I fell in love with the place. I’ve never seen a lake so gorgeous…swimming in that water felt like I was in a tropical ocean. How cool that you can go to Tahoe for a getaway!! :-)
we were treated to some gorgeous views in and around Lake Tahoe as well as some great spring skiing which we were all missing! Nothing like brilliant sun-soaked snow and shirt weather on the hills :). I would love to swim in Lake Tahoe — clearly, I must return for that experience!! (always have to leave something to go back for, right?).
I’ve not had tikka masala… I know. I’ve been living under a rock apparently. But I need it in my life and your recipe sounds and looks so nourishing, filling and satisfying! Love all the spices and happy apple! So, I will start here on my tikka masala journey, Kelly! Thank you very much!
I smiled when I read about your cutting board because first thing I noticed in your photography was that incredible wood – I know – even beyond the masala! Whaaaa? It is stunning. I would not be cutting any food on it either, nope. What is the species?
I have to agree with you Traci – the board is beautiful… it is Indian Sheesham wood. The little knot in the center makes me smile.
I struggle sometimes with the vegan recipes I come across in connection with the vital protein component which is often missing or notably negligible. This particular recipe leaves me feeling satiated and happy as an apple :) I hope you enjoy discovering it – Chana Masala is another one that might appeal to you.
Ohhh, I’ll look that one up! Thanks for the tip, Kelly! :D
You’re so creative! Love the apple, chickpea, and raisin combo…I can totally taste it reading through the recipe and its delicious. I too have separate cutting boards for cutting and for pictures. What a great gift from your boys, it’s gorgeous!
thank you Sofia — I actually gasped when I opened this gift. I’m not sure I’ve ever had a wood board quite this lovely before â¤ď¸ — I hope you enjoy this chickpea tikka masala if you give it a try. The apple, raisin and almond add to the deliciousness factor in my view :).
I love the vegan alternative of these recipes, I think it’s more delicious!
Thank you Lily! Happy to hear it is well received on your end.
This tasted amazing! It’s going to be one of my regulars in the rotation. Quick question about how you grate your ginger: I am wondering if I grate it too finely – it ends up looking like a watery blob that I scoop into my measuring spoon. I’m using the finest grater. How do you do it? Thanks!
so happy to hear that Melissa – thanks for letting me know; yay! :)
yes, the way you are describing the ginger grating sounds precisely right. I generally use the smallest grater — the fibrous strings attach to the outside as you are grating the peeled ginger and you are left with a little pile of mush :d. I often just grate right over the skillet and I’m not too concerned if some of the stringy fibers get in the pot but that’s a preference thing (the strings can be off-putting to some especially if they are confused for hair – lol). Have fun tonight! :)
p.s. here’s a visual in case helpful: https://www.youtube.com/watch?v=Uy26tYGjMsg
What a beautiful cutting board…I wouldn’t want to cut on it either. I’m always so inspired by your Indian and Thai dishes. Chicken Tikka Masala is one of my favorites, but I love keeping the all the flavor in a vegetarian dish. Always trying to keep the meat dinners to a minimum each week. I would love to give this dish a try one night :) XXX Glad to hear you had a nice trip…the pictures are gorgeous!
thank you Sandra! I’ve been getting request for meatless mains and this one seemed like the right fit for the very frigid weather — so full of warmth and yum (plus, I’m always left with some leftovers for lunch which I love!).
I LOVE what you have done with this dish — so many thoughtful inclusions to enhance the nutrition content and taste not to mention presenting a vegan option. I know I can find endless versions of the classic chicken tikka masala online but what I appreciate about your site is that you keep creating fresh ideas and adaptations. Thank you Kelly; can’t wait to try this.
What a lovely note to read Rose, thank you. I’m so pleased you like the adaptation and I do hope you enjoy the taste of this nourishing recipe if you give it a try. It offers an array of flavors and textures and, for the win, some welcome warmth in the wintertime :). Thank you kindly for your encouraging words about the blog â¤ď¸.
This looks wholesome! It has everything I love, Kelly. Nice cutting board too.
thanks Angie!
This looks delicious Kelly. I love anything tikka masala. I love that this is vegan and comes together so quickly. Perhaps it’s what I need to get out of my cooking rut. I know Mike and Mr. N would enjoy this as well. Miss A…she’ll eat the rice. It’s so funny. She loves to come to the Indian lunch buffet with us (at a great local place); however the only thing she will eat is rice, cucumbers, limes and naan. Yet she’s always excited to go. Too funny! I love the cutting board. It is stunning! And I hope you had a great getaway to Tahoe. I’ve never been, but heard it’s amazing. California is such a great place. You have all in one state!
haha, can’t beat those carbs! The fact that she is excited is the most important part… her diet will expand over time. All good :) xx
Love everything about this post, was that some type of a Birthday celebration trip?
if so, Happy Birthday! February, my new favorite month! ;-)
I will have to get myself plenty of thermogenic goodies so I survive what is left of this winter…
great recipe, love the use of chopsticks, which are also approved by our dogs – higher chance of stuff falling on the floor
Haha, how did you ever guess about the family birthdays? 3 people + 1 cat all born in your favorite month ;-) — Stella just missed by a whisker (our January girl). Right, we also drop with the chopsticks — heeheeh, dog approved dining for sure!
This is a great dish! I love what you’ve added with the raisins and apple and almonds! And I can only imagine what it tastes like the next day — perfection!
Thank you for dropping by Patricia! The add-ins seem to work well in this collection and we found them very tasty but you could also admit, as desired. Have a great day.
OK…I have to ask ‘What’s a happy apple?’ :) I’ve never been a chickpea fan mainly because of the texture, but mixing them in with so many different textures and flavors could be just the type of dish I need to change my mind about these beans. The addition of the mushrooms was a pleasant surprise. Great looking dish! And that cutting board – hell…I wouldn’t cut on it either! That’s a show piece!
I say we gather for coffee and discuss the metaphysics of an apple shall we? :D — on the chickpeas, understood, different strokes. I’ve always found myself attracted to softer textured foods – usually plant based. I remember the first time my mom (who mostly cooked meat) made pasta (the little bow ties) — oh my… those tender bow ties with butter + salt was pretty much all I figured I needed :). Lentils and legumes have taken the place of comfort carbs for me now. My husband probably feels he sees them more than he needs – hah!
I’d love to have coffee with you and discuss a lot of things! :)
How great that you included a multitude of cultures in this dish! It seems so comforting right now, and the addition of apples is so unique. And such helpful tips at the end of the recipe – thank you for helping educate people on BPA!
haha, love your inclusive perspective Amanda :) I can just hear my Indian buddies teasing me relentlessly for this one — on the other hand, many of them are vegetarian so, who knows, some might appreciate and re-vector apples and all :0)