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Chickpea & Mushroom Curry

Chickpea & mushroom curry is a delicious and easy to make plant-based recipe. It’s warming, packed with flavors, and super satisfying. Perfect for a chilly fall day.
Course Dinner, Lunch
Cuisine Gluten-free, Vegan
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Author Nensi Beram



  • 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


  • pan-fried chickpeas
  • pan-fried mushrooms
  • thyme


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.


  • 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.

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