A one pot curry dish that’s packed with big, bold flavour! This chickpea and mushroom curry is fresh and tasty, rich and filling, and completely and utterly delicious. Tastes like comfort food, but it’s nutrient dense and healthy.

white bowl of chickpea mushroom curry with naan bread and lime garnish

If you’re a curry fan, you’re definitely going to love this dish. It’s super flavourful, just like my Thai curry dish, but this time with some Indian flair.

Plus, it’s diet friendly, and allergen friendly. It’s naturally vegan and vegetarian, gluten free, nut free and soy free.

white bowl with vegan curry and lime and naan wedges on top

I know you’ll love this one!

It’s simple, made in one pot and ready in under an hour, but it’ll taste like it was simmering all day long.

In fact, this mushroom and chickpea curry recipe is the BEST way to get your curry fix without slaving in the kitchen all day!

There’s tons of fresh flavour, thanks to garlic, fresh ginger and veggies, with a moderate spice level that I find just perfect. (But feel free to adjust to your taste.)

This curry pairs perfectly with rice or naan bread, or it’s great enough to enjoy on its own!

large skillet filled with chickpea and mushroom curry with bowl of rice on the side

How to make it

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Before you being, grab all of your ingredients. Then scrub your mushrooms and wash the rapini or broccolini and set aside.

ingredients to make chickpea and mushroom curry dish

Now finely chop your onion, garlic and ginger and add them to a large, deep skillet with a tablespoon of oil. Sauté until softened and aromatic, about 5 minutes. (photos 1-2)

NOTE: For oil free, simple sub for vegetable broth or water.

onions, ginger and garlic in large skillet being sauteed.

Next, add your sliced mushrooms and trimmed rapini to the same skillet. Put the lid on your skillet and let that wilt down, for about 5 minutes, stirring occasionally. (photos 3-4)

large skillet with sliced mushrooms and rapini before and after wilting

Now, add all remaining ingredients to the pan (except for optional garnishes) and mix well. Simmer over medium heat, with the lid on, for about 20-25 minutes, stirring occasionally. (photos 5-6)

skillet with tomato sauce, coconut milk, chickpeas, seasoning and rapini being cooked into curry.

Serve your curry with rice or naan bread, and garnish with lime wedges, cilantro and red chilies, if desired.

white bowl of mushroom and chickpea curry with red chilies garnished on top and naan bread on the side

How long does it keep?

This chickpea and mushroom curry keeps well for 3-4 days in a sealed container in the fridge.

If you’ve made rice to go with it, store it in a separate container and reheat the items individually.

Substitutions

For a low fat diet, you may use light coconut milk, however, there will be less coconut flavour and the curry will not be as creamy.

If you’re not a fan of coconut, you may sub the coconut milk for cashew cream, silken tofu, or dairy free yogurt instead.

The chickpeas may be subbed for white cannellini beans, red kidney beans, or another bean of choice, if preferred.

If you’re not a fan of the slightly bitter flavour of rapini, you may use another green veggie, such as broccoli, instead.

To sub the rapini for spinach, don’t add it in with the mushrooms. Instead, add it in the last 5 minutes of simmering your chickpea and mushroom curry to avoid over cooking it.

For oil free, simply sub the oil with vegetable broth or water to sauté.

Expert Tips

Add more veggies to this mushroom and chickpea curry if you’d like. You may add green peas, green beans, broccoli, cauliflower, or any veggies you love.
Make sure to use CANNED coconut milk, not the kind in the carton.
Make your curry as spicy as you’d like! Adjust the cayenne pepper to your taste. If this is your first time making Indian food, use less and build up from there, since there’s a lot of other flavours and seasoning in this recipe.
For even more depth of flavour, add a half teaspoon of garam masala to your curry.

More chickpea recipes

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

Buon appetito