Creamy Mushroom Chickpea Curry

Name: Creamy Mushroom Chickpea Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 2 garlic cloves, minced; 1 teaspoon ginger, grated; 200g mushrooms, sliced; 1 can (400g) chickpeas, drained and rinsed; 1 can (400ml) coconut milk; 1 tablespoon curry powder; 1 teaspoon cumin; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Global Flavors

I absolutely love making this Creamy Mushroom Chickpea Curry for a cozy dinner. The combination of earthy mushrooms and hearty chickpeas creates such a satisfying meal, especially when simmered in a rich, creamy sauce. I started experimenting with various spices, and I was amazed at how a touch of coconut milk transformed the dish into a velvety comfort food that both vegetarian and meat-loving friends appreciate. It’s a blend of flavors that warms not just the stomach but the soul too!

Created by

Brittany Shaw

Last updated on 2026-01-15T14:16:19.053Z

When I first tried making this curry, I had just come back from a trip where I experienced an incredible dish at a local restaurant, and I was eager to recreate it at home. I played around with different spices and ingredients until I found the perfect balance. Each bite is an explosion of flavor, and the creaminess is just divine!

One thing that really elevated this recipe was adding a squeeze of fresh lime just before serving—a trick I learned from a chef during a cooking class. It brightens the entire dish and adds a zesty punch that pairs beautifully with the creamy texture. Now, it’s a staple in my home!

        Why You'll Love This Recipe
        Hearty and filling, perfect for lunch or dinner
Creamy texture with a burst of flavor from spices
Easy to make with pantry staples, ideal for busy weeknights

      

The Role of Mushrooms

Mushrooms are the star of this Creamy Mushroom Chickpea Curry, adding both texture and a deep umami flavor. For this recipe, I prefer using a mix of button and cremini mushrooms, which complement each other beautifully. The button mushrooms offer a mild taste while the cremini contribute a rich earthiness. When sautéed until golden brown, mushrooms develop a slightly crispy edge that contrasts perfectly with the creaminess of the coconut milk.

To ensure the mushrooms brown evenly, avoid overcrowding the skillet. If you're cooking a larger batch, it’s better to sauté them in two separate pans or work in batches. Cook them over medium heat, stirring gently, until their moisture evaporates and they begin to develop a beautiful golden color. This step not only enhances the flavor but also adds a delightful texture to the curry.

Perfecting the Coconut Milk Sauce

The inclusion of coconut milk transforms this curry into a rich and velvety dish. When using coconut milk, I recommend opting for full-fat varieties to achieve that creamy texture. Light coconut milk can result in a thinner sauce, which may not provide the same depth of flavor. If you prefer a lighter alternative, combining half coconut milk with half vegetable broth can offer a satisfying compromise without losing the essence of the dish.

Monitor the simmering process after adding the coconut milk; cooking it on too high of heat can cause it to separate. Keep the heat low and stir occasionally, allowing the flavors to meld beautifully. As the curry thickens after about 10-12 minutes, a gentle simmer will enrich the sauce and create that comforting consistency reminiscent of your favorite restaurant-style curries.

Serving and Storage Tips

When it comes to serving this curry, pairing it with fluffy rice or warm naan enhances the overall experience. Cooked basmati rice complements the curry's spices perfectly, while naan adds a delightful bread element for dipping. For an extra touch, consider serving it with a side of chutney or raita, adding a fresh and tangy contrast to the creamy dish.

If you have leftovers, this curry stores well in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat to avoid curdling the coconut milk. This curry also freezes beautifully! Portion it into freezer-safe containers, and it can last up to three months in the freezer. Just thaw in the refrigerator overnight before reheating for a satisfying quick meal.

Ingredients

For the Curry

1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 teaspoon ginger, grated
200g mushrooms, sliced
1 can (400g) chickpeas, drained and rinsed
1 can (400ml) coconut milk
1 tablespoon curry powder
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Sauté the aromatics

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until soft and translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Cook the mushrooms

Add the sliced mushrooms to the skillet and cook for about 8 minutes, stirring occasionally, until they are browned and have released their moisture.

Add chickpeas and spices

Stir in the drained chickpeas, curry powder, cumin, salt, and pepper. Mix well to evenly coat the chickpeas and mushrooms with the spices.

Add coconut milk and simmer

Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for about 10-12 minutes, stirring occasionally until the curry thickens and the flavors meld together.

Serve and garnish

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro, alongside rice or naan for a complete meal.

Pro Tips

For an extra kick, you can add a pinch of red pepper flakes or some diced chili peppers when cooking the aromatics. This dish also freezes well, making it a great option for meal prep!

Ingredient Substitutions

This Creamy Mushroom Chickpea Curry is versatile, allowing you to make ingredient substitutions based on what you have on hand. If chickpeas aren’t available, white beans or lentils can work as excellent alternatives, offering a similar texture and added protein. For a spice variation, feel free to swap the curry powder with garam masala for a different flavor profile or add red pepper flakes for some heat.

If you're looking for a lower-carb option, you might consider using cauliflower instead of chickpeas. Lightly steam the cauliflower florets just until tender and then fold them into the curry. Alternatively, spinach or kale can be added towards the end of the cooking process for a nutritional boost and vibrant color.

Nutritional Benefits

This dish not only satisfies the taste buds but also provides numerous nutritional benefits thanks to its wholesome ingredients. Chickpeas are an excellent source of plant-based protein and fiber, aiding in digestion and keeping you full longer. Meanwhile, mushrooms offer essential vitamins and minerals, including vitamin D, selenium, and antioxidants, all beneficial for immune health.

Coconut milk, while creamy and rich, contributes healthy fats to the dish, promoting heart health and providing a source of energy. The combination of spices like cumin and curry powder isn't just for flavor; they have anti-inflammatory properties that enhance overall well-being. Enjoying this curry means indulging in a hearty, nutritious meal that supports a healthy lifestyle.

Questions About Recipes

→ Can I use frozen mushrooms?

Yes, frozen mushrooms can be used, but they may release more moisture during cooking.

→ How can I make this curry spicier?

Add chili powder or fresh chopped chilies to increase the heat level.

→ What can I use instead of coconut milk?

You can substitute coconut milk with almond milk or vegetable broth, but the texture will be less creamy.

→ Can I add other vegetables?

Absolutely! Bell peppers, spinach, or zucchini can also enhance the dish.