Chickpea Tikka Masala with Black Rice

Chickpea Tikka Masala with Black Rice

I have been consulting with a lot of vegan and vegetarian clients lately, and this one has been a big hit!  This recipe is packed with flavour, nutrients, is super satisfying and very quick and easy to make!Save even more time and cook it in a large batch and enjoy over multiple lunch or dinner meals!

Cooking time: 15 minutes


  • Black rice, microwave pouch (Coles) cooked, ½ – 1 cup
  •  Chickpeas, canned, drained, female, 125g- 150g
  •  Light and Creamy Coconut Flavoured Evaporated milk (nestle Carnation), tinned OR coconut milk
  •  Pumpkin, diced, 75g
  •  Eggplant, diced, 75g
  •  Spring onion, mainly stem, diced finely, 50g
  •  Cauliflower, cut into small heads, 75g
  •  Tikka Masala Paste (Sharwood’s or Patak’s or similar), 3 tsp.
  •  Extra Virgin Olive Oil, 1-2 tsp.


  1.  Heat fry pan to medium heat, add minimal oil and add curry paste.
  2.  Add spring onion, pumpkin, eggplant and cauliflower to pan and cook until vegetables soften, stirring often.
  3.  Add chickpeas and stir through for 2 minutes allowing them to brown up
  4.  Add another 1-2 tsp. of curry paste (depending on how strong you prefer the flavour) and stir a further 1 minute.
  5.  Turn heat down to low and add coconut evaporated milk/coconut milk. Stir regularly and gently for 2-3 minutes to allow milk to infuse.
  6.  Add precooked rice to pan or serve mix on top of precooked, heated rice.


  •  For a meat protein option substitute canned chickpeas with raw, lean meat (e.g. chicken, turkey, fish, lamb etc.)
  •  Lentils, any other bean or tofu also works well as a substitute protein source from chickpeas
  •  Feel free change up the vegetable portion to what you prefer or have available
  •  Brown rice or quinoa can be used instead of black rice
  •  For a lighter vegetarian option, use the Coconut Evaporated milk, or vegan option will use the regular or light coconut milk, both taste delicious!

Now I’d love to hear from you!

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