Creamy Mushroom Chickpea Curry

Name: Creamy Mushroom Chickpea Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups mushrooms, sliced; 1 can (15 oz) chickpeas, drained and rinsed; 1 can (14 oz) coconut milk; 1 onion, diced; 2 cloves garlic, minced; 1 tbsp ginger, minced; 2 tbsp curry powder; 1 tsp cumin; Salt and pepper, to taste; 2 tbsp oil for cooking; Fresh cilantro for garnish

Highlighted under: Natural Ideas

I love how this Creamy Mushroom Chickpea Curry captures rich and earthy flavors while being simple to prepare. The balance of spices combined with the creaminess of coconut milk creates a dish that feels indulgent yet healthy. I often serve it over fluffy jasmine rice or with warm naan, making it a perfect meal for cozy evenings. The best part is that it’s ready in just thirty minutes, making it an ideal choice for busy weeknights when I crave something comforting and satisfying.

Created by

Kendra Lawson

Last updated on 2026-01-15T14:33:35.733Z

When I first made this Creamy Mushroom Chickpea Curry, I was amazed by how quickly it came together. The key is using canned chickpeas and fresh mushrooms, which cook evenly and absorb the rich flavors of the spices. I love to sauté the mushrooms until they are golden, as this enhances their natural taste and adds depth to the dish.

Another tip that really made a difference was adding a splash of lemon juice at the end. It brightens up the flavors in a wonderful way, and I recommend adjusting the seasonings to your liking to make it truly your own. This curry is quickly becoming a staple in my kitchen!

Why You'll Love This Recipe
Rich and earthy flavors that satisfy your cravings
Creamy coconut milk adds a velvety texture
Quick to prepare, perfect for weeknight dinners

Understanding the Ingredients

The base of this Creamy Mushroom Chickpea Curry is built on mushrooms and chickpeas, which not only provide different textures but also contribute essential nutrients. Mushrooms bring an umami depth that enhances the overall flavor, while chickpeas offer protein and fiber, making this dish both hearty and satisfying. When selecting mushrooms, opt for varieties like cremini or button, which are readily available and provide a nice balance of sweetness and earthiness. Avoid overcooking them initially to retain their structure for a better bite.

Coconut milk plays a pivotal role in this recipe, giving the curry its luxurious texture. Use full-fat coconut milk for a richer and creamier consistency. If you prefer a lighter version, light coconut milk can be used, but keep in mind it may not yield the same velvety mouthfeel. Always shake the can before opening to ensure a smooth blend, and consider adding a splash of lime juice at the end to enhance the flavors.

Cooking Techniques for Success

A key technique in this recipe is the sautéing process. When cooking the onions, aim for them to become translucent, which typically takes about 5 minutes over medium heat. This step is crucial as it builds a flavorful base for the dish. After adding garlic and ginger, keep an eye on them to avoid burning; just a minute or so will suffice until they are fragrant. Stir constantly to keep them from sticking to the pan or browning too much.

When it comes to simmering the curry, patience is key. Allow the mixture to cook undisturbed for about 10 minutes. This lets the flavors meld beautifully and ensures that the chickpeas heat through properly. If you notice the sauce thickening too much, you can easily add a splash of water or vegetable broth to achieve your desired consistency.

Ingredients

Gather these ingredients for a delicious curry experience:

Ingredients

2 cups mushrooms, sliced
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
1 onion, diced
2 cloves garlic, minced
1 tbsp ginger, minced
2 tbsp curry powder
1 tsp cumin
Salt and pepper, to taste
2 tbsp oil for cooking
Fresh cilantro for garnish

Feel free to customize the ingredients based on what you have on hand!

Instructions

Let's get cooking! Follow these steps for a delicious curry:

Prepare the Ingredients

Start by slicing the mushrooms, dicing the onion, and mincing the garlic and ginger.

Sauté the Vegetables

In a large skillet, heat the oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Then add the minced garlic and ginger, cooking for another minute.

Cook the Mushrooms

Add the sliced mushrooms to the skillet and sauté until they release their moisture and become golden brown, about 5-7 minutes.

Add Spices and Chickpeas

Stir in the curry powder and cumin, cooking for another minute until spices are fragrant. Then, add the chickpeas and coconut milk.

Simmer and Season

Bring the mixture to a simmer, allowing it to cook for 10 minutes. Taste and adjust the seasoning with salt and pepper.

Serve

Serve the creamy curry over rice or with naan and top with fresh cilantro.

Enjoy your delicious Creamy Mushroom Chickpea Curry!

Pro Tips

For a spicier kick, add some cayenne pepper or diced green chilies. This curry also freezes well, making it a great meal prep option.

Storage and Reheating Tips

This creamy curry can be stored in an airtight container in the refrigerator for up to 3 days. If you plan to have leftovers, keep the rice separate to prevent it from becoming soggy. When reheating, use a skillet over medium heat for even warming, adding a splash of water to keep the sauce creamy, or microwave it for about 2 minutes, stirring halfway through to ensure even heating.

For longer storage, consider freezing the curry. Transfer it to a freezer-safe container and it will keep well for up to 2 months. To reheat, allow it to thaw overnight in the refrigerator before warming on the stovetop. You may need to adjust the consistency with a little water or coconut milk upon reheating.

Serving Variations

While this curry pairs excellently with fluffy jasmine rice or warm naan, don't hesitate to experiment with different grains or breads. Quinoa or brown rice adds a nutty flavor and extra texture, making your meal even more nutritious. If you’re looking for additional protein, swap out the chickpeas for lentils—just adjust cooking times accordingly since lentils will cook faster.

For a vibrant touch, serve the curry with a side of sautéed greens, such as spinach or kale. The slight bitterness of the greens complements the richness of the coconut milk. Adding a squeeze of fresh lime or a sprinkle of chili flakes can also elevate the dish, enhancing its flavor profile with a zesty kick.

Questions About Recipes

→ Can I make this curry vegan?

Yes! This recipe is already vegan-friendly, using coconut milk as the base.

→ What can I substitute for chickpeas?

You can use other legumes like lentils or white beans if needed.

→ How long can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 3-4 days.

→ Can I add more vegetables?

Absolutely! Feel free to add spinach, bell peppers, or any other vegetables you enjoy.