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Cauliflower and Chickpea Tikka Masala

Vegan Cauliflower and Chickpea Tikka Masala with Coconut Rice

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4.6 from 5 reviews


A vegan spin on tikka masala made with tender cauliflower, hearty chickpeas and sweet and creamy coconut milk!  This cozy recipe uses mostly pantry items that you likely have on hand.  It is a ridiculously easy and flavorful meal that comes together quickly. 

Everything goes into the Instant Pot and out comes the most incredible sweet, spicy and savory Indian stew-like concoction that is begging to be poured over sweet and creamy coconut rice.


Units Scale

For the Coconut Rice

  • 1 cup white basmati rice, rinsed well
  • 1, 13.5 ounce can full-fat coconut milk, room temperature, shaken well
  • 1/4 teaspoon fine salt

For the Cauliflower Chickpea Tikka Masala

  • 2 tablespoons extra virgin olive oil
  • 1 large white onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons garam masala
  • 1 1/2 teaspoons fine sea salt
  • 1/2 teaspoon paprika
  • 1 teaspoon ground turmeric
  • 1, 18 oz jar (or can) crushed tomatoes
  • 1, 13.5 oz can full-fat coconut milk
  • 1/4 cup water
  • 1, 15-ounce can garbanzo beans (drained and rinsed) or 1.5 cups cooked garbanzo beans
  • 1 head cauliflower, stem and leaves removed and cut into florets, then chopped


  • fresh cilantro (large stems removed)
  • Lime wedges


For the coconut rice (make in advance if possible):

  1. Add the rice, coconut milk and salt to the bottom of the Instant Pot and stir.
  2. Close lid and make sure the vent is on sealing. Press the rice function and cook for 12 minutes. Let naturally release for 5 minutes.  Press 'OFF' and release any remaining pressure.  Open lid and fluff with a fork.  Remove the coconut rice from the Instant Pot and set aside in a bowl.  Clean and dry the Instant Pot for the tikka masala.

For the tikka masala:

  1. Hit the "saute" button and add olive oil or coconut oil. Once hot, add in onion, garlic and all of the spices. Stir for 2 minutes until the onions begin to soften and the spices are very fragrant.
  2. Add in crushed tomatoes, coconut milk, water, garbanzo beans and chopped cauliflower florets and stir.
  3. Press the "off/cancel/keep warm" button. Lock the lid and turn the vent to sealing. Cook on high pressure for 2 minutes, then manually release the pressure.
  4. Hit "cancel/keep warm" and let it sit until ready to serve. Serve over coconut rice with cilantro and lime wedges for garnish.


I recommend making the coconut rice in advance and having on hand for this meal.  I typically make a double batch.

A big thank you to Laney from Life is but a Dish and Mary from Mary's Whole Life for the inspiration behind this recipe.

  • Prep Time: 5
  • Cook Time: 45
  • Category: Entree
  • Method: Pressure Cooker
  • Cuisine: Indian