This time of the year, all I want is a big bowl of warm, cosy, creamy curry which is comforting, delicious and nutrient dense at the same time and Chickpea Mushroom Curry With Spinach and Coconut Milk doesn’t fail to treat me with an infusion of flavour, richness and warmth.

Chickpea Mushroom Curry With Spinach and Coconut Milk is one curry which you can fancy up a little and serve it to your guests for dinner parties as the main dish or can also make in huge batches and have it with rice or roti for a quiet lunch or dinner.

The unique combination of chickpeas and mushroom balances out with the comfort of spinach and creaminess of coconut milk. This recipe is completely vegan, rich in protein and vitamins and can be served hot with rice or naan bread.  Chickpea Mushroom Curry With Spinach and Coconut Milk recipe is very customizable and other veggies of your choice can be added as well like we added red bell peppers just to give it a pop of complementary colour.

Serves 4 people

Cooking time 30 minutes

INGREDIENTS

• 2 tbsp of coconut oil
• 1 tsp cumin seeds
• 2 cloves
• 1 bay leaf
• 2 medium-sized onions, chopped finely
• 6-7 garlic cloves, crushed
• 2 medium sized tomato, chopped finely or pureed
• 1 ¹⁄2 cups of boiled chickpeas (soak in water overnight, boil in a pressure cooker until 4-5 whistles on high flame)
• 1 cup button mushrooms, diced
• 1 cup blanched spinach, diced
• ​¹⁄4 cup red bell pepper or capsicum, sliced lengthways
• Salt to taste
• 1 tsp turmeric powder
• 1 tbsp garam masala
• 1 tsp red chilli powder
• ¹⁄2 coconut milk
• Water as required

INSTRUCTIONS

1. In a pan, add and heat coconut oil on low flame. Add cumin seeds, bay leaf and cloves.
2. Add and saute chopped onions and garlic in the pan until they turn golden brown.
3. Add pureed tomato and cook for 5 minutes on low flame. 
4. Add turmeric powder or haldi, garam masala, red chilli powder, salt and mix well. Add 1-2 cups of water (depends on what kind of gravy consistency you like). Cook for 3-5 minutes on low flame.
5. Add boiled chickpea or chole, sliced mushrooms, spinach and mix everything well. Cook for 10- 15 minutes on low flame.
6. Add coconut milk and mix well. 
7. Serve hot. Garnish with red chilli flakes or coriander leaves.

Chickpea Mushroom Curry With Spinach and Coconut Milk

Cooking Time:30 Serves: 4

Ingredients

• 2 tbsp of coconut oil
• 1 tsp cumin seeds
• 2 cloves
• 1 bay leaf
• 2 medium-sized onions, chopped finely
• 6-7 garlic cloves, crushed
• 2 medium sized tomato, chopped finely or pureed
• 1 1⁄2 cups of boiled chickpeas (soak in water overnight, boil in a pressure cooker until 4-5 whistles on high flame)
• 1 cup button mushrooms, diced
• 1 cup blanched spinach, diced
• ​1⁄4 cup red bell pepper or capsicum, sliced lengthways
• Salt to taste
• 1 tsp turmeric powder
• 1 tbsp garam masala
• 1 tsp red chilli powder
• 1⁄2 coconut milk