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Vegan Chickpea, Mushroom and Spinach Curry

This Vegan Chickpea, Mushroom and Spinach Curry is so flavorful and creamy, with a mild sauce that is a sure to be a family favorite. It is a warm hug in a bowl for the cozy weather, or for any time.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Keyword: chickpeas, coconut curry, curry, mushrooms, spinach, vegan
Servings: 4 people

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.

Notes

*to reduce total prep time a bit, you can buy pre-sliced mushrooms and give them a quick chop (these smaller mushroom pieces will cook faster); alternatively, you can pulse the whole or pre-sliced mushrooms in a food processor until chopped. This is a helpful way to make prep faster, if you have this equipment at home.