How To Make Mushroom and Chickpea Curry Recipe
This is a savory vegetarian dish featuring mushrooms and chickpeas in a flavorful curry sauce.
Serves:
Ingredients
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1/2 tsp turmeric
- 1 can (14 oz) chickpeas, drained and rinsed
- 8 oz mushrooms, sliced
- 1 can (14 oz) diced tomatoes
- 1/2 cup vegetable broth
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped
- Cooked rice, for serving
Instructions
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In a large saucepan or dutch oven, heat the oil over medium-high heat.
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Add the onion and sauté until softened, about 5 minutes.
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Add the garlic and ginger and cook for 1 minute more.
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Add the cumin, coriander, cayenne pepper, and turmeric and cook for 1 minute, stirring constantly.
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Add the chickpeas, mushrooms, diced tomatoes, and vegetable broth. Stir to combine.
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Bring the mixture to a simmer and cook for 15 minutes, or until the mushrooms are tender and the sauce has thickened slightly.
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Taste and adjust the seasoning with salt and pepper.
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Stir in the cilantro and serve with rice.
Nutrition
- Calories : 231kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 537mg
- Total Carbohydrates : 32g
- Dietary Fiber : 9g
- Sugar : 8g
- Protein : 9g
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