Chickpea Mushroom Curry

This curry is smooth, sweet, and creamy with a hint of spice. Made in less than 30 minutes, this curry will work its way into your regular dinner rotation.

It’s Friday! Whoo whoo! How was everyone’s week? The number of days before school starts is counting down and I’m definitely in denial that in less than 3 weeks I have to go back to planning, grading, memorizing 100+ names, and making seating charts. Sigh. My days of taking middle-of-the-day naps will be over soon.

But let’s continue that denial, shall we? A few weeks ago I was left to make dinner for one since Ted was away on a business trip and I took advantage of it! He isn’t a fan of the whole veggie thing so I whipped up this easy chickpea mushroom curry in less than 30 minutes and kept it all for MYSELF. It is full of healthy ingredients and is a flexible recipe so you can add in other vegetables as well. Don’t be intimidated by making a curry recipe–I promise you can pick up the spices at your local grocery store.

I was so excited to get to the eating part that I sort of forgot to take a picture of the ingredients. Whoops! You need rice, an onion, honey, sriracha, coconut cream, curry powder, cinnamon, turmeric, 4 oz mushrooms, vegetable broth, garlic, and 2 cans of chickpeas.

First, cook 2 cups of rice (I used Jasmine) according to package instructions.  Next, chop the onion and add it to a large skillet with a couple tablespoons of oil over medium-low heat. Cook for about 8 minutes. The onions should start to caramelize. Now, add 4 oz sliced button mushrooms to the onions. Cook for about 3-4 more minutes. Add in salt and pepper to taste.Time for the spices! Add 1/4 tsp cinnamon, 1/4 tsp turmeric, 2 1/2 tsps curry powder, and 2 cloves of minced garlic. Stir in with the mushrooms and onions for about 30 seconds.Pour in 1 cup vegetable stock and be sure to scrape up the brown bits at the bottom of the pan. That’s where all the flavor is!Add in 2 cans of chickpeas (drained and rinsed) and 3/4 can coconut milk (it’s very thick!). Be sure to shake the can before pouring in. 

Stir in 1 tablespoon honey and 1 tablespoon sriracha. You can always add more depending on your tastes.

Bring everything to a boil and then reduce the heat and simmer for 10-11 minutes. It should start to thicken up once you add the coconut cream.

Serve the curry with rice and naan bread on the side if you wish. Top with a little cilantro. I picked up the naan at Trader Joe’s but most grocery stores carry it too.

Since I was the only one eating the dish, there was plenty leftover. I had it for lunch the next day and it was just as good! Definitely a keeper in my book.

Adapted from Pioneer Woman

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Yum

Chickpea Mushroom Curry

Cook Time: 25 minutes

Ingredients

• 2 cups jasmine rice
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 1/2 teaspoons curry powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon turmeric
• 2 cloves minced garlic
• 4 oz mushrooms
• 1 cup vegetable stock
• Two 15-ounce cans chickpeas, drained and rinsed
• One 14-ounce can coconut milk or coconut milk (unsweetened)--not milk that is coconut milk!
• 1 tablespoon honey
• 1 tablespoon sriracha sauce

Instructions

1. First, cook 2 cups of rice according to package instructions.
2. Next, chop the onion and add it to a large skillet with a couple tablespoons of oil over medium-low heat. Cook for about 8 minutes. The onions should start to caramelize.
3. Add 4 oz sliced button mushrooms to the onions. Cook for about 3-4 more minutes. Add in salt and pepper to taste.
4. Add 1/4 tsp cinnamon, 1/4 tsp turmeric, 2 1/2 tsps curry powder, and 2 cloves of minced garlic. Stir in with the mushrooms and onions for about 30 seconds.
5. Pour in 1 cup vegetable stock and be sure to scrape up the brown bits at the bottom of the pan
6. Add in 2 cans of chickpeas and coconut cream.
7. Stir in 1 tablespoon honey and 1 tablespoon sriracha. You can always add more depending on your tastes.
8. Bring everything to a boil and then reduce the heat and simmer for 10-11 minutes. It should start to thicken up once you add the coconut cream.
9. Serve the curry with rice and naan bread on the side if you wish. Top with a little cilantro.

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