Easy Chickpea Mushroom Curry


This is the very best and tastiest Chickpea Curry or Chana Masala with Mushroom I actually have ever eaten? And bonus it being vegan and gluten-free. The spices, the coconut cream and all of the greens come collectively flawlessly on this moderate and creamy Indian dish.


  • 1 Tbsp Olive oil
  • 1 Onion
  • 2 cloves Garlic
  • 4 cup Mushroom
  • 3 cup Chickpea (canned)
  • 2 Tbsp Tomato paste
  • 1 ½ cup Full-fats coconut cream
  • 1 cup Veggie broth
  • 1 tsp Sweet paprika powder
  • 1 Tbsp Garam masala or curry spice mix
  • 1 tsp Turmeric
  • 2 Bay leaves
  • Salt and Pepper to taste


  1. Peel and chop onion and garlic.Gently wash any dust off of the mushrooms . Dry them with a paper towel or smooth kitchen cloth. Mushrooms launch water, so they may shrink. Try now no longer to slice them too skinny.
  2. Heat sauce pan /frying pan to medium warmth and upload olive oil. Add chopped onion, stir. Add chopped garlic add sliced mushrooms, salt and black pepper. Stir till combined.
  3. Cook for multiple minutes, till the mushroom begin to launch a few moisture.Add candy paprika powder and stir again.Add the tomato paste and stir again.Add veggie broth and the canned full-fats coconut milk.
  4. Next, upload the spices garam masala or curry spice mix, turmeric, and bay leaves. Bring to boil ,till mushrooms are soft. Finally, upload the pre-cooked or canned chickpeas. Stir.
  5. You can eat it with Basmati rice or naan aand skip chickpeas if you are vegan.


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