Chickpea and Mushroom Curry w/ Rapini
A one-pot chickpea and mushroom curry dish that's packed with big, bold flavour!
Servings: 6 Servings
Calories: 258cal
Ingredients
- 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 pound mushrooms sliced
- 450 grams rapini or broccolini (approx 1 bunch) ends trimmed and cut in half or thirds
- 1 teaspoon turmeric powder
- 1 teaspoon curry powder
- ½ teaspoon cayenne pepper
- 2 cups tomato sauce or tomato puree
- 400 ml Thai Kitchen unsweetened coconut milk
- 19 ounce can chickpeas drained + rinsed
- ¾ teaspoon sea salt
Optional
- Serve with white or brown rice or naan bread
- Garnish with lime wedges, fresh cilantro and red chilis.
Instructions
- 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.
Notes
-
- 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 are a lot of other flavours and seasonings in this dish.
- For even more depth of flavour, add ½ teaspoon of cumin seeds to the sauté step and ½ teaspoon of garam masala before simmering.
- For lower fat: Use light coconut milk, instead of full fat. But note that there will be less coconut flavour and the curry will be less creamy
- For no coconut: User cashew cream, silken tofu, or dairy-free yogurt with similar results.
- For oil-free, use vegetable broth or water to sauté, instead of oil.
Nutrition
Calories: 258cal | Carbohydrates: 23g | Protein: 11g | Fat: 15g | Saturated Fat: 10g | Sodium: 676mg | Potassium: 685mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2051IU | Vitamin C: 27mg | Calcium: 122mg | Iron: 4mg
