Mushroom and Chickpea Coconut Curry

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SourceRecipe by Elena Palermo
Prep time20 minutes
Cooking time15 minutes
Total time35 minutes


Try this quick and easy, one pan meal. Get creative and substitute your favorite vegetables, like kale or potatoes! Serve over rice with a piece of pita or naan and add some parsley to finish. 


1 tablespoon
olive oil
1 clove
garlic (peeled and minced)
1 teaspoon
ginger, fresh (peeled and grated)
onion, yellow (sliced)
1 teaspoon
salt (separated)
1/2 teaspoon
pepper (separated)
2 tablespoons
1 cup
mushrooms, cremini (washed and sliced)
15 ounces
chickpeas (can, drained and rinsed)
15 ounces
coconut milk
1 1/2 tablespoon
curry powder
1 tablespoon
1/2 teaspoon
1/4 teaspoon
salt (to taste )
pepper (to taste)
parsley, fresh


In a large skillet over medium heat, sauté olive oil, garlic, ginger, and onions until translucent, about 4 minutes. Add ½ tsp salt, ¼ tsp pepper and water and turn heat to low. Simmer on low for 10 minutes, until onions are soft and caramelized. Add mushrooms and turn heat up to medium, cook for about 3 minutes. Add garbanzo beans, coconut milk, curry powder, turmeric, cumin and paprika, ½ tsp salt and ¼ tsp pepper and stir to combine. Simmer for another 10 minutes on low heat until mixture becomes thick. Taste and add more salt and pepper as needed. Garnish with fresh parsley and serve over a bed of rice with a fresh piece of pita or naan.