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
Deliciously creamy and meaty this mushroom curry is perfect for a chilly Autumn evening.
Print
Pin
Rate
Servings: 4
Calories: 411kcal
Ingredients
- 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 teaspoon 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
- ½ teaspoon sea salt
- ¼ teaspoon cracked black pepper
- 1 small handful of coriander/cilantro leaves to serve
- lime wedges to serve
Instructions
- 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.
Notes
- 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
Nutrition
Calories: 411kcal | Carbohydrates: 32.1g | Protein: 11.6g | Fat: 29g | Saturated Fat: 21.8g | Sodium: 457mg | Potassium: 947mg | Fiber: 7.8g | Sugar: 6.7g | Calcium: 78mg | Iron: 7mg
Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!
*This recipe was first published on September 12, 2017. It has now been updated with expert tips and more nutritional information.
Adrienne120
So delicious! I managed to make this out of what I already had in the cupboard and fridge which felt like even more of a win. Subbed spinach with kale which worked well. Would increase the spices next time but definitely a good recipe to have in the arsenal 🙂
Michelle Alston
Hi Adrienne, I'm so glad you enjoyed it. Love your idea of using kale instead of spinach will definitely have to try that 🙂
Erin
This was wonderful! I made it tonight. Perfection. I made some naan and another dish on the side and my friend preferred this one the most. I used almond milk instead and it worked well (with a little corn starch). Thank you for the warming Fall dish!
Michelle Alston
You are so welcome Erin, I'm really glad you liked it x
Ros
While I enjoyed the meal very much you need to be aware that Pinterest are not showing a correct version of the ingredients, missing out tomatoes, ginger and coconut milk. I just looked at this for speed and didn't have everything.
Michelle Alston
Hi Ros, thanks for letting me know. I'll look into that.
Frances
I have a new fondness for Indian inspired flavors, and had some mushrooms I wanted to use and saw this. The seasonings looked good too, the only one I don't have is the fenugreek, (must look for it, I read that it has a bit of a maple flavor so could add a 1/2 teaspoon or so of Maple syrup to mimic it, don't know how true that is but sounded interesting) I did add a bit of chili powder and garam masala too to the mix. I was surpised I didn't have chick peas so I substituted lentils and it turned out very well. Would make this again. I may even make this for a "pot luck" family reuinion, for something really different. Great recipe to have with vegetarian family and friends too.
Michelle Alston
Hi Frances, I'm so glad you liked it. I've never tried substituting the fenugreek for maple so will have to check that out 😉
Jessica
This recipe is my go-to for using up mushrooms I have in my fridge. Every other ingredient is a staple in my cupboard so it's so easy to whip up. Have made it multiple times and will continue to do so
Michelle Alston
Hi Jessica, thanks so much for getting in touch! I'm so glad you like it. It's one of my favourites too 😉
Mary Greenwood
Oh Michelle; this recipe is sooo good. I have made it at least four or five times and it’s always a winner. It’s hard to find red chili peppers here in Virginia so I usually boost the ginger. Ginger gives it a nice kick. I really like fenugreek and am happy to find a recipe that uses it. It is such a lovely spice..., I wonder why it’s not used more often.
This has become my company dish! We are vegans with lots of meat-eating friends. This dish is pretty and festive and distracts our guests from the fact that there is no meat on the table (or in the entire house, for that matter). Thank you!
Mary
Michelle Alston
Hi Mary, thank you so much for getting in touch! I'm so thrilled that you like it, it's one of my favourite curries too. I'm going to try it with the extra ginger, I love ginger! If you can't find red chilli peppers then a pinch of dried red chilli pepper flakes works very well too 😉
Marilyn Paddock
I made this without the fenugreek because I couldn't find it in any stores here, but it was luscious and warming and just plain yummy. I will make this again...often.
Michelle Alston
Hi Marilyn, thank you, I'm so glad you liked it x
Miglena
I want to make this but don’t know if I can freeze some of it, because my household is just me and my partner who is only the weekend at home it would be easy to thaw it and warm it up so we have more time together rather than standing in the kitchen too long
Michelle Alston
Hi Miglena, you can freeze this. It should taste the same once thawed and reheated. However, I would freeze it before you add the spinach. I would stir in the spinach towards the end of cooking. I hope this helps, let me know how you get on. M Xx
Nina
Hi, look like a fabulous recipe. Do you think I could substitute the coconut milk for a plant milk as I avoid coconut products and don’t cook with double cream etc., thanks. Love your blog stumbled across it today!
Michelle Alston
Hi Nina, thank you so much. I haven't tried it with any other milk so I couldn't say for sure but I think almond milk would be the best substitute, I would recommend using a non-sweetened almond milk though. If you use a plant milk you may find it results in the sauce being a bit watery though so if that's the case I would add a teaspoon of cornstarch mixed in a little of the almond milk then add that to the curry, cook it up a bit more and it should thicken the sauce. I hope this helps, Michelle x
Mac
absolutely divine ... everyone LOVED it. Just cooked round 2 today and since i didn't have fenugreek and red chilli, i substituted them with cardamon and thai red chilli powder. Served it over Vietnamese rich noodles. Went even faster than the first. Thank you for this recipe.This is a keeper.
Michelle Alston
Hi Mac, thank you! I'm so glad you enjoyed it, I'm gonna have to try it with noodles now 🙂
Donna B
I made this curry again and somehow it was better than the first time. We love, love, love the taste and how easy it is to make. It’s definitely on our Favourites list. Thanks again Michelle.
Michelle Alston
Hey Donna, you're so welcome and I'm so glad you like it, it's one of our favourites too 🙂
chandler
Lovely: aromatic, hearty, and satisfying.
Michelle Alston
Thanks Chandler, I'm glad you liked it 🙂
Lakshmi
Hey I just want to know what’s currypowder ?
Michelle Alston
Hey Lakshmi, curry powder is a spice blend. It is mostly Indian spices. You should find it in your supermarket or in an Asian market, you can also get it on Amazon ;-). Hope this helps x
Donna B
We enjoyed this curry and will definitely make again. Thanks for sharing.
Michelle Alston
Thanks Donna, I'm glad you enjoyed it 🙂
Donna B
Have made this curry twice since this comment. We really love it. Upgrading to 5 ⭐️ ⭐️ because it is so easy and so tasty. I added a few dried mushrooms and some beans to it today because I had less mushrooms. I’ve not been able to find ground fenugreek anywhere. Tried grinding it before I read that it was different. Do NOT try this at home. Waayy too tough! Anyway I use the fenugreek seeds and it tastes great so until I find the ground stuff I’ll just keep using those.
Michelle Alston
Thank you so much Donna x Fenugreek seeds will do the job perfectly! But if you are still searching for ground fenugreek it may also be known as fenugreek powder and you may be able to find it online 😉 I'm so happy you love this as much as we do Xx
Brian
Wow, just amazing! Thanks for sharing
Michelle Alston
Thanks Brian 🙂
Kate
Made this wonderful recipe this weekend and enjoyed it very much! Simple and delicious — thank you for sharing it 🙂
Michelle Alston
You are so welcome Kate, I'm really glad you liked it x
crystal
I'm having a hard time with the conversions. How many grams to cups for the mushrooms?
Michelle Alston
Hi Crystal, it should convert to 3 and a half cups of whole mushrooms.
Christina
Holy crap that looks amazing. I crave curry as the weather turns cooler so this recipe is right up my alley this fall! Yummy!
Michelle Alston
Thank you so much Christina, I pretty much crave curry all year round, but definitely more this time of year 😉