This Vegan Chickpea Mushroom and Spinach Curry is so flavorful and creamy, with a mild sauce that is sure to be a family favorite. It is a warm hug in a bowl for the cozy weather, or for any time.
You can spice things up with red chili flakes for the spice lovers in your crew, and even switch up the vegetables for what you may have on hand!
It’s one of those dishes that you know will always be super tasty and will leave you feeling satisfied and comforted. Plus, it’s quick enough to throw together on a weeknight, when you have neither the time nor the energy to make a complicated meal (or maybe that’s just me?!). Either way, this curry is a perfect way to get that warm and fuzzy feeling any day of the week.
Here I use mushrooms, tomatoes, chickpeas and spinach as the main components to the sauce. All of this cooks together in one pot, making it simple. You can cook the rice as the curry is cooking, and it’s ready before you know it!
The sauce is one that I really love because it has so much flavor with simple pantry spices that are easily accessible in stores. The spices are used again and again for my curries, so I’m always a bit frantic when they get low but who can blame me? You will know what I am talking about when you taste it!
The simple spices are:
- garlic powder
- chili powder
- ground ginger
- ground cumin
- curry powder
- ground coriander
Then comes the coconut milk and tomatoes. For the tomatoes, I use a combination of fresh tomato, tomato paste, and crushed tomatoes. If you don’t have crushed tomatoes or have something else like passata, tomato puree (canned), or even store bought marinara sauce, you can use that!
The sauce is that simple! With this sauce as the base, the possibilities are really endless with regards to whatever beans, proteins, and vegetables your heart desires after that.
You can check out my other curry recipes here:
Vegan Chickpea and Mushroom Curry
Vegan Lentil and Potato Curry with Spinach
The Simple steps for this Dish
First, heat a large pan (with high sides) with the oil and finely chop the onion. Add the onions to the pan and while those are cooking, chop the mushrooms. You can slice some and quarter some for extra texture, but I like to keep them bite sized. The smaller the cut of the mushrooms, the quicker they will cook. Then add them to the pan with the onions.
Stir and cook these for a while, until the onions are translucent and some browning of the mushrooms has occurred. Stir the mixture every few minutes along the way. While they’re cooking, slice the tomatoes and grab your spices and measuring spoons to have handy.
Then add the spices, tomato paste and tomatoes to the pan, stir and cook the mixture for a minute. While that’s cooking, grab your chickpeas and coconut milk, and add them in. This will simmer together for a few minutes (first, raise the heat up during this time to bring to a boil, then lower the heat to reach a gentle simmer). Near the end of cooking, stir in the spinach. While the spinach is wilting, this is a good time to chop the cilantro and grab red chili flakes for serving, if desired.
Tips for Making this Dish
I use full-fat coconut milk here to add a really luxurious creaminess while being completely dairy-free. If you’d like a lighter, lower fat option, you can use “lite” coconut milk. The sauce will be thinner and not as creamy, but still delicious.
If you’re making this to have leftovers, I would suggest adding the spinach on the day you’ll be eating it. So, you can pack up the leftovers prior to adding in the spinach.
Helpful Items for Dishes like This
Thai Kitchen Organic Unsweetened Coconut Milk, 13.66 Fl Oz (Pack of 6)
Vegan Chickpea, Mushroom and Spinach Curry
Ingredients
- 1 small onion finely chopped
- 8 oz. mushrooms sliced or quartered*
- 1 tbsp oil
- 2 tsp garlic powder
- 1 tsp kosher salt to taste
- 1 tbsp curry powder
- 1 tbsp ground cumin
- 1/4 tsp ground ginger
- 1 tsp chili powder
- 1 3/4 tsp ground coriander
- 1 tbsp + 1 tsp tomato paste
- 2 cups sliced tomatoes
- 1/4 cup crushed tomatoes
- 1 15 oz. can coconut milk full-fat
- 1 15 oz. can chickpeas drained and rinsed
- 2 cups (gently packed) baby spinach
- Cilantro and red chili flakes for serving
Instructions
- Heat a large pan over medium heat, and add oil.
- Finely chop the onions and add to pan, and stir. While those are cooking, cut the mushrooms and add to pan.
- Cook another 5 to 7 min, stir occasionally. You want some browning of the mushrooms., so you may raise the heat slightly during this process.
- Add spices, tomato paste, and sliced tomatoes. Cook 1 min, stirring. Then add remaining ingredients except the baby spinach. Stir well and raise heat to bring to a boil, then lower the heat and gently simmer for 2 minutes.
- Add the baby spinach, and stir through. Cook another minute or two, until the baby spinach is just wilted. Taste and season with salt and pepper if desired.
- Serve with rice, chopped cilantro and red chili flakes if desired.
Hi, love this recipe, I’m gonna try and make it tomorrow. But I have one question, what can I use instead of coconut milk?
Thank you Adea! I’ve only tried this with coconut milk but you can give it a try with another creamy plant based milk like oat milk. It may not be as creamy.
Looks great but confused on listed total cook time of 6 hours 35 min. Appears to be simply 35 min instead.
Thank you Mark! The 6 is a typo, I will correct that now, thanks for pointing it out!