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: 1 cup chickpeas, canned and drained; 250g mushrooms, sliced; 1 can coconut milk (400ml); 1 onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon ginger, minced; 2 tablespoons curry powder; 1 tablespoon olive oil; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Global Flavors

I love making Creamy Mushroom Chickpea Curry because it combines rich flavors with wholesome ingredients. The combination of tender mushrooms and creamy chickpeas creates a satisfying dish that's perfect for any night of the week. The aromatic spices infuse each bite with warmth, and the coconut milk adds a luscious creaminess that makes my taste buds sing. Whether served over rice or with crusty bread, this curry is a delicious way to nourish my body and satisfy my cravings, all in under 30 minutes.

Created by

Sophia Lane

Last updated on 2026-01-15T15:13:24.071Z

On a particularly rainy day, I decided to whip up my Creamy Mushroom Chickpea Curry. I had some mushrooms and canned chickpeas in the pantry, and it turned out to be a fantastic combination! The creamy coconut milk wrapped around the spices creates a balanced flavor profile that I just can't resist.

What really sets this curry apart is the technique I use to sauté the mushrooms before adding them to the curry. This step intensifies their natural umami flavor and enhances the overall dish. I can't recommend this recipe enough—it’s comforting, creamy, and bursting with flavor!

        Why You'll Love This Recipe
        Rich and creamy texture that satisfies hunger
Packed with plant-based protein from chickpeas
Aromatic spices that bring warmth to your table

      

Enhancing the Flavor Profile

When crafting this Creamy Mushroom Chickpea Curry, the choice of spices is integral to building depth and complexity. The curry powder serves as the backbone, but consider adding a pinch of turmeric for its earthy flavor and health benefits. For a touch of heat, a sprinkle of cayenne or crushed red pepper can enliven the dish. Balance the spices with a bit of sweetness by including a teaspoon of maple syrup or honey, especially if your coconut milk is a bit too rich.

Mushrooms can vary significantly in flavor, so the variety you choose can make a difference. Cremini and shiitake mushrooms offer a more robust flavor than button mushrooms. If you're feeling adventurous, try adding a mixture of dried mushrooms rehydrated in warm water; the soaking liquid can be added to the curry for an even richer broth.

Serving Suggestions

While this curry is delightful served over a bed of fluffy white rice, consider exploring different grains like quinoa or farro for added texture and nutritional benefits. For a gluten-free option, serve it with steamed cauliflower rice or alongside a fresh salad to complement the warm spices. Don't forget a side of naan or crusty bread to soak up the creamy sauce.

To elevate your meal, I like to accompany this curry with a simple cucumber raita. The cooling yogurt and cucumber contrast beautifully with the warm spices, providing a refreshing balance. Additionally, topping the curry with a squeeze of lime juice just before serving can brighten the flavors, making each bite more vibrant and satisfying.

Ingredients

Gather these ingredients before you start cooking:

Ingredients

1 cup chickpeas, canned and drained
250g mushrooms, sliced
1 can coconut milk (400ml)
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons curry powder
1 tablespoon olive oil
Salt and pepper to taste
Fresh cilantro for garnish

Make sure to check your pantry for these ingredients!

Instructions

Follow these steps to make your curry:

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Incorporate the garlic and ginger, stirring for another minute until fragrant.

Cook the Mushrooms

Add the sliced mushrooms to the skillet and sauté for about 5 minutes until they're soft and slightly browned.

Add the Chickpeas and Spices

Stir in the drained chickpeas and curry powder, mixing well to coat everything in the spices. Cook for another 2 minutes.

Pour in the Coconut Milk

Pour the coconut milk into the skillet, stirring to combine. Bring to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld.

Season and Serve

Taste and adjust seasoning with salt and pepper. Garnish with fresh cilantro before serving over rice or with bread.

Enjoy your delicious curry!

Pro Tips

For added depth, try adding a tablespoon of soy sauce or some chopped tomatoes during cooking. Serve with rice or naan for a complete meal.

Make-Ahead and Storage

This Creamy Mushroom Chickpea Curry can easily be made ahead of time. It stores beautifully in an airtight container in the refrigerator for up to three days, allowing flavors to deepen as it sits. If you want to keep it on hand longer, consider freezing portions in freezer-safe containers, where it should maintain its quality for up to three months. Just be sure to let it cool completely before freezing to avoid ice crystals forming.

When reheating, do so gently over low heat on the stovetop, adding a splash of vegetable broth or coconut milk to maintain the creamy texture. Stir frequently to ensure even heating and prevent sticking. Avoid microwaving if possible, as it can lead to uneven heating and potentially gum up the consistency.

Ingredient Substitutions

If you're out of coconut milk or prefer a dairy option, substitute with heavy cream or a blend of yogurt and milk. Be cautious, however, not to boil the yogurt; otherwise, it may split. For a lighter version, use a reduced-fat coconut milk, but keep in mind that this may alter the creaminess slightly.

For a heartier twist, feel free to add diced sweet potatoes or spinach to this dish. Sweet potatoes should be cubed and added along with the mushrooms, allowing them to cook until tender. Spinach can be stirred in at the end, wilting down quickly in the warm curry for a nutrient boost.

Questions About Recipes

→ Can I use dried chickpeas instead of canned?

Yes, but you'll need to soak and cook them beforehand to ensure they're tender.

→ What can I substitute for coconut milk?

You can use almond milk or any non-dairy cream, but the flavor will change.

→ How can I make this dish spicier?

Add red pepper flakes or a chopped chili along with the onions for an extra kick.

→ Can this curry be frozen?

Yes, it freezes well! Just make sure to cool it completely before transferring it to an airtight container.