Creamy Mushroom Chickpea Curry

Name: Creamy Mushroom Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1-inch piece of ginger, grated; 1 teaspoon cumin seeds; 1 teaspoon coriander powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon chili powder; 200g mushrooms, sliced; 1 can (400g) chickpeas, drained and rinsed; 1 can (400ml) coconut milk; Salt and pepper, to taste; Fresh cilantro, for garnish

Highlighted under: Global Flavors

I love making Creamy Mushroom Chickpea Curry because it’s the ultimate comforting dish that truly satisfies the soul! The combination of hearty chickpeas and earthy mushrooms creates a rich texture, while the aromatic spices and creamy coconut milk transport me to culinary heaven. I appreciate how quickly it comes together, making it a perfect weeknight dinner or a fancy dish to impress guests. Plus, it’s a vegan option that everyone loves, proving that comfort food can be both delicious and healthy.

Created by

Brielle Thompson

Last updated on 2026-01-15T16:19:22.601Z

When I first experimented with making this Creamy Mushroom Chickpea Curry, I wanted to find the perfect balance between the spices and creaminess. By sautéing the mushrooms until they are beautifully golden, I discovered how they develop a depth of flavor that pairs perfectly with the chickpeas. The addition of coconut milk creates a luxurious creaminess that takes the curry to the next level.

One tip I've learned is to allow the curry to simmer for a few extra minutes after adding the coconut milk. This not only melds the flavors beautifully but also helps to incorporate those rich, aromatic spices thoroughly. It's a simple step that enhances the overall experience!

        Why You'll Love This Recipe
        Creamy coconut texture that envelops each bite
Well-balanced spices that ignite your taste buds
Versatile and perfect for both meal prep and entertaining

      

Understanding the Ingredients

The heart of this Creamy Mushroom Chickpea Curry lies in its ingredients, which work together to create a rich and wonderful dish. Mushrooms are not just a flavorful addition; they provide umami that complements the chickpeas, giving a satisfying depth to the curry. Opting for a mix of mushroom varieties, such as cremini and shiitake, can enhance the texture and flavor profile, offering different earthiness and a more complex taste in every bite.

Chickpeas are a great source of protein and fiber, making them a fantastic component in vegan recipes. They also absorb the spices and coconut milk beautifully, creating a fulfilling dish. If you’re in a pinch, canned chickpeas save time and still yield excellent results. Just remember to rinse them well, as this can help eliminate excess sodium and the canned taste.

Cooking Techniques for Optimal Flavor

When sautéing the aromatics, it’s important to monitor the heat. Medium heat helps the onions soften without browning them too quickly, avoiding a bitter flavor. Look for a glossy texture on the onions before adding garlic and ginger, as this indicates they’re cooked enough to infuse their flavors without burning. Stirring occasionally also prevents sticking and promotes even cooking.

As you cook the mushrooms, patience is key. Allow them to release their moisture completely, which typically takes about 5-7 minutes. You’ll know they’re ready when they shrink slightly and begin to brown at the edges, which intensifies their flavor. Avoid overcrowding the pan; this can trap steam and prevent browning—cook in batches if necessary to achieve that perfectly caramelized texture.

Ingredients

For the Curry

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
200g mushrooms, sliced
1 can (400g) chickpeas, drained and rinsed
1 can (400ml) coconut milk
Salt and pepper, to taste
Fresh cilantro, for garnish

Instructions

Sauté the Aromatics

In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Stir in the garlic and ginger, cooking for another minute until fragrant.

Add the Spices

Stir in the cumin seeds, coriander powder, turmeric, and chili powder. Cook for 1–2 minutes until the spices become aromatic.

Cook the Mushrooms

Add the sliced mushrooms to the pan and cook for about 5-7 minutes until they release their moisture and start to brown.

Add Chickpeas and Coconut Milk

Stir in the chickpeas and pour in the coconut milk. Season with salt and pepper to taste. Bring to a gentle simmer.

Simmer and Serve

Let the curry simmer for 15 minutes, stirring occasionally. Once thickened, serve over rice or with naan, garnished with fresh cilantro.

Pro Tips

For added depth of flavor, try adding a squeeze of lime juice just before serving. It brightens up the dish beautifully!

Make-Ahead and Storage

This curry is an excellent make-ahead meal! Preparing it a day in advance will enhance the flavor as the spices meld together overnight. Store the cooled curry in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently over low heat, stirring occasionally to maintain a creamy consistency without separating the coconut milk.

If you want to prepare it for longer storage, consider freezing the curry. It can be stored in a freezer-safe container for up to 3 months. To reheat, simply thaw overnight in the fridge and warm on the stove over low heat. You may need to add a splash of water or additional coconut milk to bring it back to the desired consistency.

Serving Suggestions

This Creamy Mushroom Chickpea Curry is fantastic served over fluffy basmati rice, which absorbs the delicious coconut curry sauce beautifully. For an extra touch, try topping the dish with lime wedges for a burst of acidity; it enhances the flavors and adds a refreshing contrast to the creaminess.

You could also serve it alongside warm naan or pita bread for dipping, making it a wonderful communal dish. For a variation, consider serving it with quinoa or cauliflower rice for a hearty, low-carb alternative. Garnishing with freshly chopped cilantro not only adds a pop of color but elevates the dish with its bright flavor.

Questions About Recipes

→ Can I use frozen mushrooms?

Yes, frozen mushrooms can be used. Just add them directly to the pan, but be mindful that they may release more moisture.

→ How can I make this recipe gluten-free?

This recipe is naturally gluten-free, but always check your coconut milk brand to ensure it is certified gluten-free.

→ What can I substitute for coconut milk?

You can substitute coconut milk with almond or cashew cream for a similar creamy texture.

→ How long does the curry last in the refrigerator?

The curry can be stored in an airtight container in the refrigerator for up to 3 days.