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Mushroom & Chickpea Curry
Dreamy curry made using vegan & gluten-free ingredients. Easy to make and has very subtle spice levels!!
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course
Main Course
Cuisine
Indian
Servings
4
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.
Keyword
chickpea, Curry, mushroom, Vegan