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.
- 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
- 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
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.