Creamy Mushroom Chickpea Curry

Name: Creamy Mushroom Chickpea Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 3 garlic cloves, minced; 1 tablespoon grated fresh ginger; 200g mushrooms, sliced; 1 can chickpeas, drained and rinsed; 1 can coconut milk; 2 teaspoons curry powder; 1 teaspoon ground cumin; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Family Food

I love making this Creamy Mushroom Chickpea Curry on those busy weeknights when I crave something comforting but quick. The combination of earthy mushrooms and hearty chickpeas, all enveloped in a rich, creamy sauce, makes for a meal that's not only satisfying but also packed with flavor. With the help of coconut milk and spices, this dish is as delightful as it is nourishing. Plus, it’s a one-pot wonder that cuts down on cleanup time, making it an effortless addition to any dinner rotation.

Created by

Dahlia Kensington

Last updated on 2026-01-15T18:23:36.039Z

When I first stumbled upon the idea of combining chickpeas with mushrooms, I was unsure how well they would complement each other. But once I took my first bite of this creamy curry, all my doubts vanished. The gentle nuttiness of the chickpeas paired with the tender mushrooms creates a wonderful balance, enhanced by the spices. The method truly shines with a slow simmer that deepens the flavors, making every spoonful a delight.

I realized that letting the curry simmer is essential to meld the spices into the coconut milk, creating that signature creaminess that I crave. It’s a game-changer when serving this dish with fluffy rice or warm naan, allowing you to soak up every last drop of the sauce. Trust me, after trying this recipe, it will become a staple in your home as it has in mine!

Why You Will Love This Recipe
Rich and creamy texture that comforts the soul
Earthy mushrooms complement the protein-packed chickpeas perfectly
Quick and easy to prepare, perfect for busy weeknights

Selecting the Right Mushrooms

When making this Creamy Mushroom Chickpea Curry, the choice of mushrooms can significantly impact the dish's flavor and texture. I recommend using cremini or button mushrooms for their earthy notes, but feel free to experiment with shiitake or portobello for a more robust taste. Just make sure to slice them evenly to ensure they cook uniformly. Sauté until they’re golden brown, which usually takes about 5-7 minutes, to concentrate their flavors and add depth to the curry.

If you're looking for a meatier texture, portobello mushrooms are a fantastic option. Simply slice the caps into thick strips. They will provide a hearty bite that blends beautifully with the creamy sauce. Regardless of your choice, be sure to clean the mushrooms gently with a damp cloth or a soft brush instead of rinsing them under water, as this can make them soggy.

Perfectly Cooking Chickpeas

Opting for canned chickpeas simplifies this recipe, but if you decide to use dried ones, it's essential to soak and cook them properly. Soak them overnight or use a quick soak method by boiling for 1 hour. They should be tender but not mushy before adding them to the curry. Canned chickpeas, on the other hand, just require draining and rinsing, which saves time without sacrificing flavor or nutrition.

In this curry, chickpeas not only provide protein but also enhance texture. Their slight nuttiness complements the sauce's creaminess. To make sure the chickpeas blend in well, give them a gentle mash in the pan while stirring the spices—their creaminess will help thicken the curry and create a satisfying mouthfeel.

Storing and Serving Suggestions

This Creamy Mushroom Chickpea Curry stores well in the refrigerator for up to 3 days, making it an ideal make-ahead meal. Just let it cool completely before transferring it to an airtight container. When you're ready to enjoy it again, simply reheat on the stovetop over low heat, adding a splash of water or coconut milk to loosen the sauce if needed. Avoid reheating in the microwave, as it can make the curry uneven and affect its creamy consistency.

For serving, pair this curry with fluffy basmati rice or warm naan to soak up all the wonderfully rich sauce. You can also toss in some spinach or kale right before serving to add a pop of color and extra nutrients. For a bit of crunch, consider adding roasted cashews or peanuts on top, enhancing both the texture and flavor of the dish.

Ingredients

For the Curry

1 tablespoon olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 tablespoon grated fresh ginger
200g mushrooms, sliced
1 can chickpeas, drained and rinsed
1 can coconut milk
2 teaspoons curry powder
1 teaspoon ground cumin
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 until translucent, about 5 minutes. Then, stir in the garlic and ginger, cooking until fragrant, about 1 minute.

Add the Mushrooms

Add the sliced mushrooms to the pan and cook for 5-7 minutes until they are browned and tender.

Incorporate the Chickpeas and Spices

Stir in the chickpeas, curry powder, ground cumin, salt, and pepper. Cook for another minute to toast the spices.

Pour in the Coconut Milk

Pour in the coconut milk, stirring well to combine. Bring the mixture to a gentle simmer and cook for 15 minutes, allowing the flavors to meld.

Serve and Garnish

Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and enjoy with rice or naan.

Pro Tips

For an extra kick, add a pinch of red chili flakes when sautéing the onions. This will give your curry a delightful heat without overwhelming the flavors.

Vegetarian Variations

While the recipe is already vegetarian, you can elevate its flavor by adding other vegetables like bell peppers, zucchini, or spinach. Simply toss them in with the mushrooms to cook until tender. Alternatively, for a heartier version, consider adding potatoes or sweet potatoes, which will also absorb the curry's spices beautifully. Just make sure to adjust the cooking time, as root vegetables will take longer to soften.

If you're looking to incorporate more protein or a different flavor profile, tofu is an excellent option. Cube firm tofu and add it after the onions have sautéed. Let it brown slightly before adding mushrooms. This will give the curry a delightful texture contrast while adding its own unique flavor.

Adjusting Spice Levels

This curry is versatile when it comes to spice levels. If you prefer a milder dish, you can reduce the amount of curry powder and cumin to suit your taste. Conversely, if you enjoy a kick, add some red chili flakes or a few slices of fresh chili when incorporating the garlic and ginger, allowing it to infuse the oil with flavor. Just remember that you can always start with less and add more after tasting to find your perfect balance.

A splash of lime juice at the end is another great way to enhance flavor without increasing heat. It brightens the dish and adds a fresh element that contrasts wonderfully with the creamy coconut milk. I love to squeeze a little over my serving for that extra zest!

Making it Vegan

This Creamy Mushroom Chickpea Curry is already vegan-friendly, but ensuring your coconut milk is certified vegan is essential. Some brands may use additives that are not plant-based. Make sure to check the label for assurance. Additionally, if you wish to enhance the creaminess without using more coconut milk, consider adding a swirl of tahini or a tablespoon of almond butter for depth and richness.

For a twist on the flavor profile, try adding 1-2 tablespoons of nutritional yeast while the curry simmers. This ingredient can add a cheesy, umami flavor, which can be an excellent complement to the earthiness of the mushrooms and chickpeas. It's a simple way to enrich the dish further while keeping it plant-based.

Questions About Recipes

→ Can I use different vegetables in this curry?

Absolutely! You can add spinach, bell peppers, or even sweet potatoes for more variation.

→ Is this curry suitable for a vegan diet?

Yes, this recipe is completely vegan as it uses coconut milk as a dairy substitute.

→ How can I make this curry spicier?

To spice things up, consider adding chili powder or fresh chilies along with the garlic and ginger.

→ Can I prepare this curry in advance?

Yes, you can prepare this curry in advance and store it in the refrigerator for up to three days. Just reheat before serving.