So my partner isn’t a big fan of mushrooms. In fact, he ‘hates’ them. And by ‘hate’, I mean he’s never actually tried one (despite being plant based and a bit of a foodie). Anyway, he loved this chickpea and mushroom curry I put together the other day and I think that alone proves how nice this is (but if you’re in doubt, give it ago. It’s incredibly easy and so so tasty!)
How to Make my Chickpea & Mushroom Curry
If you’re going to make this chickpea and mushroom curry, you’ll need the following ingredients…
- Olive Oil (1-2 tbsp): Olive oil serves as the cooking medium and adds a rich, savory flavor to the dish. It also helps sauté the onions, garlic, and spices, enhancing their aromas and flavors.
- Onion (chopped): Onions are a fundamental base ingredient in many curries. They provide sweetness and depth of flavor as they caramelize during cooking.
- Garlic (minced): Garlic adds a strong, aromatic flavor to the curry, complementing the spices and enhancing the overall taste.
- Chillies (finely chopped): Chilies provide heat and a spicy kick to the dish. The level of spiciness can be adjusted to your preference by varying the quantity of chilies.
- Fresh Ginger (peeled and finely grated or chopped): Ginger contributes a warm, zesty, and slightly sweet flavor to the curry. It also has a medicinal and digestive quality.
- Turmeric (1 tsp): Turmeric adds a vibrant yellow color and earthy, slightly bitter flavor to the curry. It is also known for its anti-inflammatory properties.
- Curry Powder (2 tsp): Curry powder is a blend of various spices that typically includes coriander, cumin, turmeric, and others. It imparts a complex, warm, and aromatic flavor to the dish.
- Garam Masala (1 tsp): Garam masala is a fragrant spice blend often used at the end of cooking. It adds warmth and depth to the dish, with flavors like cinnamon, cardamom, and cloves.
- Mustard Seeds (1 tsp): Mustard seeds provide a mild nutty and slightly tangy flavor. They also add texture when they pop during cooking.
- Salt (to taste): Salt enhances the overall taste of the curry by balancing and highlighting the other flavors in the dish.
- Chopped Tomatoes (1 tin): Tomatoes add acidity and a fresh, tangy flavor to the curry. They also contribute to the sauce’s thickness and color.
- Coconut Milk (1.5 400g tins, full fat): Coconut milk adds creaminess, richness, and a subtle coconut flavor to the curry. It helps mellow down the spiciness and balances the flavors.
- Tomato Puree (3 tbsp): Tomato puree intensifies the tomato flavor and helps thicken the curry sauce.
- Cooked Chickpeas (2 400g tins, drained and rinsed): Chickpeas are the primary protein source in the curry. They add a hearty, nutty flavor and a creamy texture.
- Mushrooms (400 grams, sliced): Mushrooms provide a meaty texture and a unique earthy flavor to the curry. They soak up the flavors of the sauce.
- Spinach (100 grams): Spinach adds a fresh, leafy element to the curry, contributing vitamins and a mild, green flavor.
- Lime Juice (from 1 lime): Lime juice adds a bright and citrusy note, balancing the richness of the coconut milk and enhancing the overall freshness of the dish.
- Rice: Rice serves as a neutral base for the curry, allowing the flavors of the dish to shine. It also helps absorb the flavorful sauce.
- Fresh Coriander: Fresh coriander (cilantro) adds a burst of freshness and a herbaceous element to the dish, enhancing its overall aroma and flavor.
- Fresh Lime Juice: A squeeze of fresh lime juice just before serving brightens up the flavors and adds a zesty kick.
Chickpea and Mushroom Curry
- 1-2 tbsp olive oil
- 1 onion chopped
- 4 cloves garlic minced
- 2 chillies finely chopped
- 1 thumb sized piece fresh ginger peeled and finely grated or copped
- 1 tsp turmeric
- 2 tsp curry powder
- 1 tsp garam masala
- 1 tsp mustard seeds
- Salt – to taste
- 1 tin chopped tomatoes
- 1.5 400g tins coconut milk full fat
- 3 tbsp tomato puree
- 2 400g tins cooked chickpeas drained and rinsed
- 400 grams mushrooms (chestnut, portobello or button-style) sliced (make sure not to slice too thin)
- 100 grams spinach
- 1 lime juiced
- Fresh coriander
- Fresh lime juice
- Heat the oil in a large pan, then add the onion and saute for 5 minutes, before adding the garlic, ginger and chilli and cooking for another 2 minutes.
- Add the spices and salt and cook for another minute, stirring constantly. Add a splash of water if it gets dry.
- Add the mushrooms with a splash of water and cook for a few minutes.
- Pour in the tinned tomatoes, coconut milk, tomato puree, chickpeas and stir. Bring to the boil and leave to simmer for 10 minutes. Add any more salt to taste.
- Stir in the spinach until it has wilted, and then the lime juice. Serve with rice and fresh coriander and enjoy!
What is a Chestnut Mushroom?
Chestnut mushrooms, also known as ‘cremini mushrooms’ or ‘brown mushrooms’, are a variety of cultivated mushrooms. They are closely related to the white button mushrooms but have a darker brown color and a slightly deeper, earthier flavor. Here are some characteristics of chestnut mushrooms:
- Color: Chestnut mushrooms have a light to medium brown cap with a white or pale stem. The cap can range from a chestnut brown to a dark brown, depending on maturity.
- Flavor: They have a more robust flavor compared to white button mushrooms but are milder than portobello mushrooms. The taste is often described as earthy and nutty.
- Texture: Chestnut mushrooms have a firm, meaty texture that holds up well in cooking. They don’t become as watery as some other mushroom varieties when cooked, making them suitable for various dishes.
Can You Eat All of a Chestnut Mushroom?
Yes, you can eat all parts of a chestnut mushroom. When using chestnut mushrooms in cooking, both the cap and the stem are typically edible and can be used in various dishes. However, it’s essential to clean and trim them before use.
Here’s how you can prepare chestnut mushrooms for cooking:
- Cleaning: Gently brush off any dirt or debris from the mushroom caps using a soft brush or a damp paper towel. Avoid soaking them in water, as mushrooms can absorb moisture and become soggy.
- Trimming: While the caps and stems are both edible, you may choose to trim the very end of the stem if it appears tough or discolored. The rest of the stem is usually tender and can be sliced and used in cooking.