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.
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.
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!
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.
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.
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)
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)
Serve your curry with rice or naan bread, and garnish with lime wedges, cilantro and red chilies, if desired.
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.
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.
- 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
- Oil Free Socca Bread (Chickpea Flatbread)
- Smashed Chickpea Salad Wrap
- Secretly Healthy Chickpea Brownies
- Chickpea Meatloaf with Smoked Maple Glaze
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.
- 1 tablespoon avocado oil omit and use water or broth for oil free
- 1 red onion finely chopped
- 3 cloves garlic peeled and finely chopped or minced
- 1 tablespoon fresh ginger finely chopped or grated
- 1 lb mushrooms sliced
- 450 grams rapini or broccolini (approx 1 bunch) ends trimmed and cut in half or thirds
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- ½ teaspoon cayenne pepper
- 2 cups tomato sauce or tomato puree
- 400 ml Thai Kitchen unsweetened coconut milk
- 19 oz can chickpeas
- ¾ teaspoon sea salt
- Serve with white or brown rice or naan bread
- Garnish with lime wedges, fresh cilantro and red chilis.
- Add the oil (if using), onion, garlic and ginger to a deep skillet. Sauté for 5 minutes, until softened, stirring often.
- Then add the mushrooms and rapini to the skillet and place the lid on top to wilt the rapini and cook down the mushrooms, about 5 minutes. Stir occasionally.
- Add all remaining ingredients (except optional garnishes) to the pot and mix well. Simmer over medium heat for about 20-25 minutes. Then taste, add more salt or pepper if needed, and serve.