WARMING AND NOURISHING ONE-POT RECIPE
Chickpea & mushroom curry is a delicious and nourishing plant-based recipe made with healthy ingredients. It is packed with flavors, warming, and perfect for a chilly fall day. This recipe is ideal for a quick lunch or dinner. Serve it with cooked rice, pan-fried mushrooms, crispy pan-fried chickpeas, and thyme.
It is high in protein, vegan, gluten-free, and dairy-free.
MEET THE INGREDIENTS
You can find instructions and the exact measurements in the recipe card below.
This is what you’ll need to make it:
CURRY
- Olive oil
- Leeks
- Brown button mushrooms (Cremini mushrooms)
- Garlic
- Smoked tofu
- Spices – turmeric, cardamom, coriander, cumin, cinnamon
- Cooked chickpeas
- Salt
CHICKPEA-CASHEW PASTE
- Cashews
- Cooked chickpeas
- Tomato paste
HOW TO MAKE CHICKPEA & MUSHROOM CURRY
You can find instructions and the exact measurements in the recipe card below.
CHICKPEA-CASHEW PASTE
- Drain cashews well. Place them into a blender with cooked chickpeas, tomato paste, and water. Blend briefly until smooth. Set aside.
- You can use an immersion blender to achieve a smooth texture.
CURRY
- In a large pot place olive oil, chopped leeks, and mushrooms, and cook for about 7-8 minutes until leeks and mushrooms are tender and golden, stirring frequently. Add minced garlic, tofu, and spices, and cook for about 1 minute, while stirring constantly.
- Stir in chickpea-cashew paste, cooked chickpeas, and water. Bring to a simmer over medium heat, season with salt, then reduce heat slightly to low or medium-low, and gently simmer for 15 minutes until the mushrooms are tender. Stir occasionally.
- Check the seasonings and add more salt and spices if needed.
SERVING SUGGESTION
Serve in a bowl with cooked rice.
Top with pan-fried mushrooms (see How to pan-fry mushrooms) and crispy pan-fried chickpeas (see How to pan-fry chickpeas) and garnish with thyme.
TIPS AND HOW-TOS
Chickpeas: I always cook chickpeas the night before (see How to cook chickpeas) but if you don’t feel like cooking, you can use canned chickpeas.
HOW TO COOK CHICKPEAS
Wash chickpeas really well, add them to a large bowl and cover with water. The chickpeas will triple in size so it’s important to add plenty of water. Soak the chickpeas for at least 12 hours, best overnight.
Drain and rinse soaked chickpeas and place them in a large pot. Cover the chickpeas with water and bring everything to a boil. Reduce the heat and simmer until they are tender, 1 and 1/2 to 2 hours.
It’s best if you keep the lid on but slightly ajar allowing some steam to escape while cooking. Keep an eye on the water level during cooking and top up with fresh hot water from time to time if needed.
Keep cooked chickpeas in the fridge for 3-4 days.
And remember, dried chickpeas triple in size when cooked so 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas.
HOW TO PAN-FRY MUSHROOMS
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Once the oil is hot, add 100 g sliced cremini mushrooms in a single layer. Cook until browned on one side, for about 3 to 5 minutes.
- Stir and then cook another for another 2-3 minutes or until the mushrooms are mostly golden brown on all sides.
- Season with salt.
HOW TO PAN-FRY CHICKPEAS
- Heat 1 tablespoon of olive oil in a large pan over medium heat.
- Add 1/2 cup of cooked chickpeas and sauté, stirring frequently, until the chickpeas are golden and crispy, for about 5-8 minutes.
- You can add a touch of turmeric powder as well.
- Season with salt.
CHICKPEA & MUSHROOM CURRY IS
- Vegan
- Gluten-free
- Dairy-free
- Full of flavors
- Healthy and nutritious
- Easy to make
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Chickpea & Mushroom Curry
Ingredients
Curry
- 2 tablespoons olive oil
- 2 cups chopped leeks
- 200 g brown button mushrooms (Cremini mushrooms) sliced
- 3-4 cloves garlic minced
- 100 g smoked tofu cut into cubes
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cardamom
- 250 g cooked chickpeas
- 200 ml water
- salt
Cashew-chickpea paste
- 150 g cooked chickpeas
- 50 g cashews soak in water for 1-2 hours
- 1 tablespoon tomato paste
- 200 ml water
Toppings
- pan-fried chickpeas
- pan-fried mushrooms
- thyme
Instructions
Chickpea-cashew paste
- Drain cashews well. Place them into a blender with 150 g cooked chickpeas, tomato paste, and 200 ml water. Blend briefly until smooth.
- You can use an immersion blender to achieve a smooth texture.
Curry
- In a large pot place 2 tablespoons of olive oil, chopped leeks, and mushrooms, and cook for about 7-8 minutes until leeks and mushrooms are tender and golden, stirring frequently. Add minced garlic, tofu, and spices, and cook for about 1 minute, while stirring constantly.
- Stir in chickpea-cashew paste, 250 g cooked chickpeas and 200 ml water. Bring to a simmer over medium heat, season with salt, then reduce heat slightly to low or medium-low, and gently simmer for 15 minutes until the mushrooms are tender. Stir occasionally.
- Check the seasonings and add more salt and spices if needed.
Serving suggestion
- Serve in a bowl with cooked rice.
- Top with pan-fried mushrooms and crispy pan-fried chickpeas and garnish with thyme.
* The nutritional information provided is calculated automatically and should be used as an estimate.
