Mushroom Chickpea Curry

The first time I made Mushroom Chickpea Curry, I was searching for a dish that could warm my soul on a chilly evening. I had just returned from a long day, feeling the weight of the world on my shoulders, and I craved something comforting yet nourishing. As the aromatic spices filled my kitchen, I felt a wave of nostalgia wash over me, reminding me of cozy evenings spent with loved ones. This dish is not just a meal; it’s a hug in a bowl, combining the earthy flavors of mushrooms and chickpeas with rich, creamy textures. The beauty of Mushroom Chickpea Curry is in its simplicity and how it allows each ingredient to shine through, creating a perfect harmony of flavors.

What Goes Into Mushroom Chickpea Curry

When it comes to crafting a delightful Mushroom Chickpea Curry, the choice of ingredients plays a crucial role. Each element complements the others, resulting in a dish that’s not only flavorful but also satisfying. The key players here, like chickpeas and mushrooms, bring protein and texture, while spices like garam masala and turmeric add depth and warmth.

• 1 Tbsp Olive oil: This serves as the base for sautéing, adding a lovely flavor and helping to cook the onions and garlic.
• 1 Onion (medium): Chopped onions provide a sweet and savory foundation for the dish, enhancing the overall aroma.
• 2 cloves Garlic: Minced garlic adds a pungent, aromatic kick that elevates the flavors of the curry.
• 4 cups Mushrooms: Sliced mushrooms bring a hearty texture and earthy flavor, soaking up the spices beautifully.
• 3 cups Chickpeas (canned): These are packed with protein and give the curry a satisfying bite, making it filling and nutritious.
• 2 Tbsp Tomato paste: Tomato paste adds a rich, tangy sweetness, balancing the spices and enhancing the color of the curry.
• 1 + ½ cups Full-fat coconut cream (canned): This gives the curry its creamy texture and rich flavor, making it truly indulgent.
• 1 cup Veggie broth: Vegetable broth adds depth to the curry, enriching the overall flavor profile.
• 1 tsp Sweet paprika powder: Sweet paprika offers a mild sweetness and vibrant color, rounding out the spice mix.
• 1 Tbsp Garam masala or curry spice mix: This blend of spices is essential for that authentic curry flavor.
• 1 tsp Turmeric: Known for its health benefits, turmeric adds color and an earthy depth to the curry.
• 2 Bay leaves: These add subtle flavor notes that elevate the curry’s complexity.
• Salt and Pepper to taste: Essential for seasoning and enhancing all the flavors.

Cooking Method for Mushroom Chickpea Curry

Cooking Mushroom Chickpea Curry is a delightful experience, and I always look forward to the wonderful smells wafting through my kitchen. The process is straightforward, yet it allows you to engage with each ingredient, making it a special moment. Let’s dive into the steps to create this comforting dish!

1. Start by peeling and chopping the onion and garlic. This initial step is crucial, as the aroma they release sets the stage for the curry. You want to chop them finely to ensure they cook evenly.
2. Gently wash any dirt off of the mushrooms using a colander or a sieve. Be careful not to soak them, as they absorb water quickly. Dry them thoroughly with a paper towel or a clean kitchen cloth. It’s best not to peel them, but if the stems are tough, you can trim those off.
3. Slice the mushrooms into pieces no thinner than ¼ inch (0.5 cm). This prevents them from shrinking too much during cooking. You want them to maintain their texture in the curry.
4. Heat your stockpot, saucepan, or frying pan over medium heat and add the olive oil. Let it warm up for a moment, and you’ll know it’s ready when it shimmers slightly.
5. Add the chopped onion to the pan. Stir it around and cook for about 2 minutes until it starts to become translucent. You want it to soften without browning.
6. Next, add the minced garlic to the pan. Stir it well and cook for an additional minute. The garlic will start to release its fragrance, enhancing the base of your curry.
7. Now it’s time to add the sliced mushrooms. Sprinkle in some salt and black pepper to season them. Stir to combine everything, and cook for a couple of minutes until the mushrooms start to release their moisture.
8. Once the mushrooms have softened, add the sweet paprika powder. Stir to incorporate the spice evenly, letting its flavor infuse the mixture.
9. Add the tomato paste next, stirring it in well. This will add a rich color and depth to your curry.
10. Pour in the veggie broth and the full-fat coconut cream. Stir everything together until well combined. The creaminess of the coconut milk will create a luscious sauce.
11. Now, it’s time to bring in the spices! Add the garam masala or curry spice mix, turmeric, and the bay leaves. Stir again, and bring the mixture to a gentle boil.
12. Reduce the heat and let it simmer until the mushrooms are soft and the flavors meld together beautifully. This usually takes about 10 to 15 minutes.
13. Finally, add in the pre-cooked or canned chickpeas. Stir them in and cook for a few more minutes to warm them through. Taste and adjust the seasoning with more salt and pepper as needed.

Things Worth Knowing

Ways to Customize

One of the best things about Mushroom Chickpea Curry is its versatility. You can adjust the recipe to suit your preferences or what you have on hand. Here are some ideas to make this dish your own:

• Add More Vegetables: Feel free to toss in other vegetables like spinach, bell peppers, or sweet potatoes for added nutrition and flavor.
• Adjust the Spice Level: If you enjoy heat, consider adding chopped green chilies or a pinch of cayenne pepper to kick up the spice level.
• Use Different Legumes: While chickpeas are fantastic, you can substitute with lentils or even kidney beans for a different texture and flavor.
• Herb Infusion: Fresh herbs like cilantro or parsley can elevate the dish’s freshness, adding a delightful garnish on top.
• Serving Variations: Instead of traditional basmati rice, try serving the curry with quinoa or cauliflower rice for a low-carb option.
• Freezing: This curry freezes wonderfully, so consider making a double batch. Just ensure it cools completely before packing it into freezer-safe containers.

Serving Suggestions

When it comes to enjoying your Mushroom Chickpea Curry, the serving options are endless! Here are some delightful ideas to enhance your dining experience:

• With Rice: Serve the curry over fluffy basmati rice for a classic pairing that soaks up the sauce beautifully.
• With Naan: Warm, soft naan bread is perfect for scooping up the curry, adding a delicious texture contrast.
• As a Side Dish: This curry can also work as a side dish for larger meals, complementing grilled meats or roasted vegetables.
• Perfect for Meal Prep: The curry stores well, making it ideal for meal prep. Portion it into containers for quick lunches throughout the week.
• Seasonal Celebrations: Enjoy this dish during fall gatherings or cozy dinners, as its warm flavors resonate with chilly weather.
• Pairing Drinks: A refreshing cucumber mint yogurt drink or a simple lemonade can complement the rich flavors of the curry.
• Vegetarian Gatherings: It’s a fantastic option for dinner parties or potlucks, pleasing both vegetarians and meat-lovers alike.

FAQ

Conclusion

The Mushroom Chickpea Curry is not just a dish; it’s an experience that fills your home with warmth and love. With its rich flavors and comforting texture, this recipe is perfect for any occasion, whether it’s a cozy dinner or a gathering with friends. I encourage you to try making it for yourself and enjoy the delightful tastes that come together in this beautiful curry. You won’t regret it!

Mushroom Chickpea Curry

Craving something warm and comforting? The Mushroom Chickpea Curry is the ultimate cozy dish, combining earthy mushrooms and protein-rich chickpeas in a creamy sauce that’s bursting with flavor. Perfect for a weeknight dinner, this recipe will satisfy your cravings and warm your heart!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 Tbsp Olive oil
• 1 medium Onion
• 2 cloves Garlic
• 4 cups Mushrooms
• 3 cups Chickpeas (canned)
• 2 Tbsp Tomato paste
• 1.5 cups Full-fat coconut cream (canned)
• 1 cup Veggie broth
• 1 tsp Sweet paprika powder
• 1 Tbsp Garam masala or curry spice mix
• 1 tsp Turmeric
• 2 leaves Bay leaves
• Salt and Pepper to taste

Equipment

• Non-stick sauce pan (3-quart / 2.8 liter)
• Non-stick saucepan with lid (10-inch / 26 cm)

Method

 

1. Peel and chop onion and garlic.
2. Gently wash any dirt off of the mushrooms by using a colander or a sieve. Dry them with a paper towel or clean kitchen cloth.
3. Slice mushrooms not thinner than ¼ inch (0.5 cm).
4. Heat your stockpot, sauce pan or frying pan to medium heat and add olive oil.
5. Add chopped onion, stir, and cook for 2 minutes.
6. Add chopped garlic, stir, and cook for a minute.
7. Add sliced mushrooms, salt, and black pepper. Stir until combined. Cook for a couple of minutes.
8. Add sweet paprika powder and stir again.
9. Add tomato paste and stir again.
10. Add veggie broth and full-fat coconut cream. Stir.
11. Add spices: garam masala or curry spice mix, turmeric, and bay leaves. Bring to boil and cook until mushrooms are soft.
12. Finally, add the pre-cooked or canned chickpeas.

Notes

• Tip 1: Serve with fluffy basmati rice for a classic pairing.
• Tip 2: Enjoy with warm naan bread for scooping.
• Tip 3: Leftovers can be stored in an airtight container for up to three days.
• Tip 4: This curry freezes well; just cool completely before packing.
• Tip 5: Fresh herbs like cilantro can enhance the dish's flavor.

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