Mushroom Chickpea Curry

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❤️ Why you’ll love it

I just love how hearty and comforting this mushroom chickpea curry is. It is a perfect example of how you can make a satisfying and delicious meal using only plant-based ingredients.

Coconut cream in this recipe adds a rich and creamy element that is just irresistible. It also helps to balance out the spices and bring all the flavors together. The best part is that you can achieve this lusciously creamy texture without using any dairy products.

The spices in this curry, such as garam masala, turmeric, and sweet paprika, not only add a beautiful color to the dish but also a depth of flavor that is truly remarkable.

🧾 Key ingredients

This mushroom chickpea curry is a hearty and delicious dish that is made with simple and easy-to-find ingredients. You can find most of these ingredients at your local grocery store, and they are all pantry staples for a plant-based kitchen.

Onion and garlic are the flavor base for this curry, providing a savory foundation for the other ingredients. They add a depth of flavor that is both aromatic and delicious.

Chickpeas and mushrooms are the stars of this curry. The meaty texture of the mushrooms and the heartiness of the chickpeas make this dish incredibly satisfying.

Tomato paste and coconut cream add a rich and creamy element to the curry. The tomato paste provides a touch of acidity, while the coconut cream lends a lusciously smooth texture.

Garam masala or curry spice mix, sweet paprika, and turmeric are the key spices in this recipe. They not only provide a beautiful, warm color to the curry but also a depth of flavor that is both spicy and fragrant.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

For this mushroom and chickpea curry, a good quality stockpot is essential. Its wide base and high sides make it perfect for sautée and simmering the curry, allowing the heat to distribute evenly and the flavors to meld beautifully.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
Start by preparing the vegetables. Peel and chop the onion and garlic.

STEP 2
Proceed to clean the mushrooms. Use a colander or a sieve to gently wash any dirt off the mushrooms. Dry them with a paper towel or a clean kitchen cloth. Remember, there is no need to peel the mushrooms, but you can cut out the stem if it feels too dry or too hard.

Making the mushroom chickpea curry

STEP 1
Heat a stockpot, saucepan, or frying pan to medium heat. Add olive oil, chopped onion, and cook for 2 minutes. Then, add the chopped garlic and cook for an additional minute.

STEP 2
Add the sliced mushrooms, salt, and black pepper to the pan. Stir until well combined, and cook for a couple of minutes, until the mushrooms start to release some moisture.

STEP 3
Add sweet paprika powder and tomato paste to the pan. Stir to combine these ingredients with the mushrooms.

STEP 4
After that, add the vegetable broth and canned full-fat coconut milk to the pan. Stir to combine all the ingredients.

STEP 5
Add garam masala or curry spice mix, turmeric, and bay leaves to the pan. Stir to incorporate these spices into the curry sauce.

STEP 6
Add the pre-cooked or canned chickpeas to the pan. Stir to combine all the ingredients, and bring the curry to a boil.

STEP 7
Once the curry is boiling, reduce the heat and let it simmer. Cook until the mushrooms are soft. Your mushroom chickpea curry is now ready to be served.

💡 Expert tip

The key to this recipe is the way you prepare your mushrooms. When you slice them, try not to make them very thin, as they will shrink during cooking, and you may not even notice them in your curry.

🔄 Variations

For a spicier version of this curry, consider adding chopped chili or a teaspoon of chili flakes when you put the other spices. This will give your dish a nice kick without overpowering the other flavors.

If you want to add more variety to your meal, try using different types of mushrooms. I love using a mixture of button, shiitake, and oyster mushrooms. Each type brings a unique texture and flavor to the dish.

You can also make this recipe with spinach or kale. Just add a couple of handfuls of your leafy greens when you put the chickpeas. They will bring a pop of color and a dose of extra nutrients to your meal.

🥣 Serving ideas

This mushroom and chickpea curry recipe is a versatile and delicious dish that can be enjoyed in a variety of ways.

It is a perfect main course for a hearty family dinner. I love to serve it with a side of fluffy basmati rice to soak up all the flavorful curry sauce. Or, you can also enjoy it with some naan or flatbread for a delicious and satisfying meal.

It also makes a great addition to any Indian-inspired feast. You can serve it alongside other favorite vegan Indian dishes, such as aloo gobi, chana masala, or vegetable biryani. This way, you can offer a variety of flavors and textures, ensuring that there is something for everyone to enjoy.

And if you have any leftovers, don’t let them go to waste. This curry makes a delicious filling for stuffed bell peppers or mushrooms. Simply scoop the curry into the prepared vegetables and bake until heated through for a tasty and nutritious meal.

❄️ Storing tips

Storing and reheating this mushroom chickpea curry is simple and the flavors even intensify over time, making it a perfect make-ahead dish.

To store, allow it to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for 3 to 4 days. I recommend storing the curry and the rice separately to maintain the best texture and prevent the rice from getting mushy.

This vegan curry is also freezer-friendly. You can freeze it in an airtight container for up to 3 months.

When you are ready to eat it, allow it to thaw in the refrigerator overnight. Reheat it on the stovetop, stirring occasionally, until it is heated through.

🤔 FAQs

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