MUSHROOM AND CHICKPEA CURRY
This Mushroom and Chickpea Curry is a hearty, plant-based dish that combines the earthy flavours of mushrooms with the nutty taste of chickpeas. Infused with aromatic spices like curry powder and garlic, it’s a comforting meal that’s both nutritious and satisfying. Perfect for a quick weeknight dinner or a leisurely weekend lunch, this curry is vegan, gluten-free, and packed with protein and fibre. Serve it over steamed rice or with warm naan bread to soak up the delicious sauce.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Indian
PREPARATION/TECHNIQUES
One-Pot Wonders, Sauté, Simmer
OCCASION/HOLIDAY
Casual Dinner, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Wheat / Gluten-Free, High Fibre, Low Fat
DISH TYPE
Soup / Stew
INGREDIENTS
The preparation of Mushroom and Chickpea Curry involves the following ingredients:
- ½ cup sliced mushrooms
- ¼ cup canned chickpeas, drained
- ½ onion, chopped
- 1 clove garlic, minced
- ½ tsp curry powder
- 1 tsp olive oil
- Salt to taste
- Water as needed
FULL NUTRITIONAL INFORMATION
- Calories: 132.6 kcal
- Fat: 5.8 g
- Saturated Fat: 0.8 g
- Carbohydrate: 17.2 g
- Sugar: 4.9 g
- Sodium: 338.2 mg
- Fiber: 4.4 g
- Protein: 4.8 g
- Vitamin D: 0.1 mg
- Iron: 0.9 mg
- Calcium: 42.7 mg
- Potassium: 267.8 mg
PREPARATION
- Heat Olive Oil: Warm olive oil in a saucepan over medium heat.
- Sauté Onion: Add chopped onion and sauté until translucent, about 5 minutes.
- Add Garlic and Spices: Stir in minced garlic and curry powder; cook for 1 minute until fragrant.
- Add Mushrooms: Add sliced mushrooms and cook until they release their moisture and start to brown, about 5 to 7 minutes.
- Add Chickpeas: Stir in the drained chickpeas and mix until well combined.
- Simmer: Add a splash of water to prevent sticking. Cover and simmer for 10 minutes to allow flavours to meld.
- Season: Add salt to taste.
- Serve: Serve hot and accompanied by rice or naan bread.
PREP TIME
5 minutes
COOKING TIME
20 minutes
TIPS
These tips can help you make a better Mushroom and Chickpea Curry:
- Use Mixed Mushrooms: A blend of button and cremini mushrooms adds depth of flavour.
- Adjust Consistency: Add more water or a splash of coconut milk to achieve a thinner consistency.
- Mash Chickpeas: Partially mash some chickpeas for a creamier texture.
- Fresh Herbs: Garnish with fresh coriander for an added touch of freshness.
VARIATIONS
- Add Greens: Stir in spinach or kale during the last few minutes of cooking.
- Creamy Version: Add ¼ cup coconut milk for a richer curry.
- Spice Level: Add fresh chilli or red pepper flakes for extra heat.
- Protein Boost: Add tofu cubes or tempeh for additional protein.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over medium heat, adding a splash of water or coconut milk if needed.