8King oyster mushroomsor a mushroom of your choosing
2 tablespoonvegetable oil
1large brown onion, finely diced
5garlic clovespeeled and minced or crushed
1 tablespoonfresh gingerfinely grated
400g / 14 ozchickpeasdrained and rinsed
1 tablespoontomato paste
1½cupstomato passata
1cupcoconut milk
1cupvegetable stock
2cupsbaby spinach
1 to 2tablespoonvegan buttery spread
1squeezelemon juiceoptional
For the Spice Blend
2teaspoongaram masala
1 teaspoonturmeric
1½teaspoonground cumin
1teaspoonground coriander
⅛teaspoonground cardamom(optional) or all-spice (substitute)
1½teaspoonKashmiri chillior a mild chilli powder
1 teaspoonsea salt
Instructions
Trim and discard the woody tips of the King Oyster mushrooms (about 1-inch) and wipe the remaining with a cloth to remove any dirt. Lay the mushroom flat on a board and carefully drag fork prongs down the length of each mushroom to shred the "meat". Repeat with all mushrooms and set aside. If you are using another type of mushroom, just wipe them clean and slice thickly.
Heat the vegetable oil in a pan over low to medium heat and add the onion to sauté for 5 minutes. Add the spice blend - garam masala, turmeric, cumin, coriander, cardamom or all-spice (optional), chilli and salt - and stir though. Continue cooking for a minute.
Add the garlic and ginger and sauté for another minute or until fragrant. Stir the mushrooms and cook for around 3 minutes, stirring regularly, before adding the chickpeas to coat them in the onions and spice.
Add the tomato passata, tomato paste, coconut milk and stock and stir well. Increase the heat to high to bring the mixture up to a soft boil before reducing the heat to low again and cooking at a simmer for around 40 minutes or until the mixture has thickened.
Remove from the heat and stir through the baby spinach and vegan butter. Allow the curry to sit for 5 minutes for the spinach to wilt. Serve with a squeeze of lemon (optional), basmati rice and either papadums or naan bread.
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Notes
Can I use another type of mushroom?Totally. I use King Oyster mushrooms because they most resemble the texture and taste of chicken. If you can't source them, try small oyster mushrooms or even button mushrooms. You can even add Portobellos for a meatier version, wild mushrooms or a combination.NotesI have added ground cardamom as an optional spice in this recipe. My original recipe did include it. However, after getting feedback from readers that the curry works without it (they didn't have it at the time) I have added it as an optional addition. Why buy another spice if you don't have to? You can also substitute ground cardamom for ground all-spice if you like.
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.