Chickpea and mushroom curry

    1 onion, 3 garlic cloves, 1 tbsp grated fresh ginger, 1 tsp turmeric powder, 2 tsp curry powder, 1 tsp mustard seeds, 5 cups crimini mushrooms, 1 tsp sambal oelek, 1 can (540ml) diced tomatoes, 1 can (400ml) coconut milk, 1 can (540ml) chickpeas, 3 cups baby spinach, salt
    30 minutes Minutes

    This chickpea and mushroom curry is rich, comforting, healthy and a dream come true for mushroom lovers.

    Mushrooms are one of my favorite veggie, I love their richness and umami flavor*, and they can be added almost everywhere. Their are so many varieties*, you can be creative all you want.

    For this mushroom curry, I used crimini mushrooms, I love their rich earthy taste and I find that they have more flavor than the button mushroom.

    So in this deliciously creamy curry, you will find the beautiful flavor of the crimini mushroom, but also the sweet taste of the tomatoes. The mix of spices adds an exotic flavor that will transport you were it is warm and the sun always shine.


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