Dreamy curry with soft hints of spices and protein-packed chickpeas in combination with delicate mushrooms is all you need to satisfy your curry cravings!! This Mushroom & Chickpea Curry is made with fewer spices to match all-spice intake levels.
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Ingredients to make Mushroom & Chickpea Curry
- Vegetable Oil or any neutral cooking oil.
- Cumin Seeds, optional but helps indigestion.
- Red Onion, red onion has less sweetness compared to other onions, so it is preferred to use red onion in curries.
- Garlic
- Ginger
- Mushrooms
- Roma Tomato or Tomato Paste
- Chickpeas, I used cooked canned chickpeas ( no salt added )
- Coconut Milk, non-vegans can use cream instead.
- Coriander Powder, optional but highly recommend having one at home if you love Indian curries.
- Chili Powder, substitute with paprika if needed.
- Salt
- Fresh Cilantro
- Water
*If you are intolerant to gluten, please double-check the ingredients before consuming. Gluten intolerance can be deadly to some.
Step-by-step process to make Curry
- In a pan or pot add vegetable oil and let it heat on medium flame. When oil is hot, add cumin seeds and let fry for a second.
- Add finely diced onion, freshly minced garlic, grated ginger, and fry for 3 mins or till onion looks lightly brown in color. ( do not burn onion )
- Add purred tomato or tomato paste and cook for 2 mins or till you see oil separation. Cook tomatoes well to avoid raw flavor in curry.
- Now add spices, coriander powder, chili powder, turmeric, salt, and mix everything and fry for a second.
- Add chopped mushrooms, washed chickpeas ( canned ), coconut milk, water and mix everything. Simmer for 5-7 mins on medium to low flame.
- When the curry is almost ready, add finely chopped cilantro and cook for a minute.
- Turn off the flame and enjoy the curry with rice/quinoa/flatbread.
Mushroom & Chickpea Curry
Dreamy curry made using vegan & gluten-free ingredients. Easy to make and has very subtle spice levels!!
Ingredients
- 3 tbsp Vegetable Oil
- 1 tsp Cumin Seeds
- 1 Red Onion
- 2 Roma Tomatoes
- 1/2 cup Mushrooms diced
- 1/4 cup Chickpeas canned
- 1/4 cup Coconut Milk
- 3 Garlic Cloves
- 1/2 inch Ginger fresh
- 2 tbsp Cilantro minced
- 1 tbsp Coriander Powder
- 1 tsp Chili Powder
- Salt as needed
- 2 cups Water
Instructions
Preparation
- Finely dice Onion and keep aside.
- Mince garlic and grate ginger.
- Add roma tomatoes to a blender and blend smoothly to puree.
- Remove chickpeas from can and wash.
Process
- In a pan or pot add vegetable oil and let it heat on medium flame. When oil is hot, add cumin seeds and let fry for a second.
- Add finely diced onion, freshly minced garlic, grated ginger, and fry for 3 mins or till onion looks lightly brown in color. ( do not burn onion )
- Add purred tomato or tomato paste and cook for 2 mins or till you see oil separation. Cook tomatoes well to avoid raw flavor in curry.
- Now add spices, coriander powder, chili powder, turmeric, salt, and mix everything and fry for a second.
- Add chopped mushrooms, washed chickpeas ( canned ), coconut milk, water and mix everything. Simmer for 5-7 mins on medium to low flame.
- When the curry is almost ready, add finely chopped cilantro and cook for a minute.
- Turn off the flame and enjoy the curry with rice/quinoa/flatbread.
