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+ servings
A bowl of mushroom masala.

Mushroom Curry with Chickpeas

A wonderfully full-bodied and delicious mushroom masala curry with oyster mushrooms and chickpeas. Perfect for the kids!
4.71 from 17 votes
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Course: Main
Cuisine: Indian
Diet: Gluten Free | Vegan
Prep Time: 15 minutes
Cook Time: 40 minutes
Resting time: 5 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 374kcal
Author: Amanda Logan

Equipment

  • 1 large, heavy bottomed pot

Ingredients 

For the Curry

  • 8 King oyster mushrooms or a mushroom of your choosing
  • 2 tablespoon vegetable oil
  • 1 large brown onion, finely diced
  • 5 garlic cloves peeled and minced or crushed
  • 1 tablespoon fresh ginger finely grated
  • 400 g / 14 oz chickpeas drained and rinsed
  • 1 tablespoon tomato paste
  • cups tomato passata
  • 1 cup coconut milk
  • 1 cup vegetable stock
  • 2 cups baby spinach
  • 1 to 2 tablespoon vegan buttery spread
  • 1 squeeze lemon juice optional

For the Spice Blend

  • 2 teaspoon garam masala
  • 1 teaspoon turmeric
  • teaspoon ground cumin
  • 1 teaspoon ground coriander
  • teaspoon ground cardamom (optional) or all-spice (substitute)
  • teaspoon Kashmiri chilli or a mild chilli powder
  • 1 teaspoon sea 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 a minute or until fragrant before stirring in the shredded mushrooms and chickpeas. Stir the mushrooms and 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.

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.
Notes
I 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.

Nutrition

Calories: 374kcal | Carbohydrates: 42g | Protein: 13g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 1404mg | Potassium: 957mg | Fiber: 11g | Sugar: 11g | Vitamin A: 2342IU | Vitamin C: 18mg | Calcium: 114mg | Iron: 7mg
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. Thank you!