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Chickpea Curry with Mushrooms

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 Servings

Ingredients

  • 1 can coconut milk, full fat
  • 2 tbsp red curry paste
  • 1 (28oz) can fire roasted tomatoes
  • 2 cups cooked & rinsed chickpeas
  • 2 cups sliced mushrooms
  • 1 medium onion, diced
  • 1 tsp corn starch
  • 3 cloves garlic, minced
  • 1 tsp cumin powder
  • 1 tsp paprika
  • salt & pepper to taste

Instructions

  1. Add a splash of water to a non-stick pan just enough to coat the bottom

  2. Add onion and garlic and saute on medium heat until fragrant, about 3-5 minutes

  3. Add minced garlic, cumin and paprika and stir until combined, about 1 minute

  4. Add fire roasted tomatoes, red curry paste, coconut milk & simmer for 5 minutes until lightly bubbling


  5. Add chickpeas & mushrooms, cover with a lid and simmer on low heat for 15 minutes

  6. Add in cornstarch (100% optional) and mix well until combined, stirring constantly for a few minutes until desired thickness.

  7. Serve immediately, and ENJOY!