This delicious Mushroom Curry with spinach and chickpeas is rich and creamy and really easy to make. It’s packed with flavour and great for a quick and tasty weeknight family meal. It’s also vegan and gluten-free.
The Most Popular Curry On This Blog
This mushroom curry is rich and creamy and really easy to make, perfect for a nice midweek meal. It’s mild enough that the kids will dig it too but it still has a nice little kick.
It’s not just our favourite curry it’s your favourite too! In fact, since I first published this recipe in 2017 it fast became one of the most popular recipes on this blog.
Don’t just take my word for it, head on down to the comments to see why everyone loves this curry so much!
Why This Recipe Works
- Family-friendly recipe – this curry is mild enough that the kids can enjoy it too. But if you fancy it hotter that’s easy to do too! Just add more chilli and more curry powder.
- Easy to make – it’s really easy to make and can be on the table in 40 minutes!
- Even meat-eaters love this! The meaty mushrooms in this curry even satisfy the meat-eaters in my life!
What You’ll Need To Make This Mushroom Curry
- Mushrooms – I use 2 types of mushrooms to make this curry, chestnut and portobello mushrooms. Look for firm clean mushrooms, that smell fresh. Wipe your mushrooms clean with kitchen paper or a vegetable brush.
- Spinach – Fresh baby spinach works best here, but you can use frozen if you want. Just make sure to thaw it first and get rid of any excess water.
- Chickpeas – I use canned chickpeas in this recipe for convenience, you can use dried chickpeas soaked overnight then cooked.
- Spices – Turmeric, medium curry powder, mustard seeds and ground fenugreek are the spices you will need for this curry. You should find all of these in your local supermarket in the world food/spice section. Fenugreek is harder to get in some countries, you should find it in your local Indian grocery store or online. If you can’t find it don’t worry, many people have made this curry with great results without it or by using fenugreek seeds instead.
- Aromatics – Garlic, ginger, onion and red chilli pepper. I always use fresh ginger and garlic.
- Coconut Milk – I use full-fat coconut milk for this, you can make it with low-fat coconut milk but the sauce may be slightly thinner. I don’t recommend using any other milk to make this curry. Look for a good quality coconut milk.
- Chopped Tomatoes – You will need one can of chopped/diced tomatoes for this recipe. Again go for a good quality brand for the best results.
How To Make Mushroom Curry
Cook the onion for about 5 minutes over medium heat. The onions should be translucent. Then add garlic, ginger, and chilli and cook for another 2 minutes. Stir in the spices and cook for a minute until the spices release their aromas.
- Next, add the mushrooms along with a splash of water and stir until the mushrooms are covered in the spices. Season with the salt and pepper. Then add the can of tomatoes and the chickpeas, stir and leave to simmer for 5 minutes. Next, add the coconut milk, stir and leave to simmer gently for another 5 minutes.
- Finally, add the spinach. As soon as the spinach has wilted the curry is ready. Serve immediately with rice, lime wedges, and some coriander/cilantro leaves.
Pro Tips for Making The Best Mushroom Curry
- Mushrooms – Use a mixture of chestnut and portobello mushrooms, they will give the curry more flavour and give it a nice meaty texture. Always clean your mushrooms with a vegetable brush or by wiping them clean with kitchen paper. Never wash your mushrooms, they retain water and can become waterlogged, they can get quite slimy then when you cook them.
- Coconut Milk – I use full-fat coconut milk to make this curry, you will get the best results with this. I don’t recommend using any other milk, however, some people have had great success using a little almond milk and then thickening the sauce with a cornstarch/cornflour slurry.
- Heat – This curry is deliberately mild so it’s suitable for the whole family. If you want more heat I would add more chilli and more curry powder, go with your taste buds.
Freezing and Storing
Freezing – You can freeze this curry, I wouldn’t add the spinach until reheating it though. Leave the curry to cool then transfer to suitable containers and keep in the freezer for up to 3 months.
To reheat – Remove the curry from the freezer and let it thaw overnight in the fridge. Reheat on the hob until the curry is piping hot. Add the spinach and cook until the spinach has wilted.
Leftovers – Any leftovers can be stored in the refrigerator for 2 days, reheat on the hob until piping hot.
Need More Tasty Vegan Dinner Ideas?
- Vegan Thai Red Curry
- Mushroom and Broccoli Stir Fry
- Sweet Potato Satay Curry
- Red Lentil Dahl
- Cauliflower and Chickpea Curry
Have you made this Mushroom Curry Recipe? Rate it and leave me a comment below to let me know what you think!
Mushroomy Curry with Spinach & Chickpeas
- 1 tbs olive oil
- 1 brown onion sliced
- 2 fat cloves of garlic minced
- 1 x 5cm piece of ginger peeled and finely grated
- 1 red chilli pepper seeds and pith removed, then chopped finely
- 1 heaped tsp ground fenugreek
- 1 heaped tsp turmeric
- 1 heaped tsp medium curry powder
- 1 tsp yellow mustard seeds
- 1 x 400g can of chopped tomatoes
- 1 x 400g can coconut milk
- 1 x 400 g can of chickpeas drained and rinsed
- 450 g mushrooms, chestnut and portobello wiped clean and sliced thickly
- 100 g baby spinach leaves
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
- 1 small handful of coriander/cilantro leaves to serve
- lime wedges to serve
- Heat the oil in a large sauté pan. Add the onion and cook for 5 minutes over a medium heat. The onions should be soft and golden.
- Add the garlic, ginger and chilli and cook for another 2 minutes. Stir in the spices and cook for 1 minute until to can smell them. Add a splash of water if it gets too dry.
- Now add the mushrooms and a splash of water stir until the mushrooms are covered in the spices. Season with the salt and pepper.Pour in the can of tomatoes and add the chickpeas, stir and leave to simmer for 5 minutes. Then add the coconut milk, stir and leave to simmer gently for another 5 minutes.
- Add the spinach. As soon as the spinach has wilted the curry is ready. Serve immediately with basmati rice (white or brown), lime wedges and some coriander leaves.
- Mushrooms - I use a mixture of chestnut/brown mushrooms and Portobello mushrooms for this curry. Chestnut mushrooms have more flavour than white mushrooms and portobello mushrooms are nice and meaty when cooked.
- Coconut Milk - I use full-fat coconut milk for this recipe, if you are avoiding coconut products then some readers have had success using almond milk and then thickening the sauce with a cornstarch/cornflour slurry.
- Heat - This curry is deliberately mild to suit children's taste buds. If you want a spicier curry then increase the curry powder to two heaped teaspoons. You could add more chilli too if you want.
- Nutritional Information - is approximate it is calculated using an online nutrition tool and does not include rice.
- Recipe Inspiration - This recipe was roughly adapted from Jaime Oliver's Curry
*This recipe was first published on September 12, 2017. It has now been updated with expert tips and more nutritional information.