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
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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.
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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.
Sue
Quick and tasty. Couldn't ask for more.
Michelle Alston
Thanks Sue, I'm glad you enjoyed it.
Jenni
Absolutely delicious! Total hit last night with the chilly weather. I used quartered mushrooms instead of sliced to give it a bulkier feel, and added a bit of tomato paste to increase the richness. Will definitely be making this again! Thank you.
Michelle Alston
Hi Jenni, thanks so much for your lovely comment. I'm so glad you enjoyed it 🙂
Rk
I tried it many times and it’s a all time hit
Michelle Alston
Thanks so much, I'm so glad you like it 🙂
Matt
Sorry forgot to give it the 5 star rating it deserved
Matt
This is such a tasty curry. The whole family really enjoyed it. All the ingredients are easy to get in my local supermarket in the south of England. Will definitely be doing this again.
Michelle Alston
Thanks so much Matt, I'm so glad you all enjoyed it 🙂
Lyn
Made this curry for dinner tonight, was super yummy. I didn't have ready-made curry powder so I used garam masala powder along with coriander seeds powder, turmeric and cumin powder. And rounded off the flavor with a dash of balsamic vinegar. Will make it more often. I had to make the chickpeas from scratch, soaking, boiling etc. Also used fresh tomatoes, and spinach from my garden. I'd like to mention that if you cannot get fenugreek powder, you could soak a teaspoon of the seeds in warm water for an hour and then grind them with a rolling pin. The flavor will be just as good.
Michelle Alston
Thanks so much Lyn, I'm so glad you enjoyed it 🙂 How lovely to be able to use vegetables straight from your garden to make it too!
Sue
I made the curry tonight and there was plenty so I froze the rest.
I didn’t have fenugreek but used cumin instead. Lovely flavour curry. So quick and easy to cook. A definite favourite I will make it again.
Michelle Alston
Hi Sue, I'm so glad you enjoyed it. Mx
Jan
This was lovely, I added cumin as I had no fenugreek or mustard seeds and I didn't use coconut milk as I don't like it, but using the basics of the recipe it was delicious. Thank you.
Michelle Alston
Hi Jan, I'm so glad you enjoyed it x
Robin Coventry
Made this for dinner last night. YUMMY. I took pics but no place to upload them. I even had it for breakfast. giggle.
Michelle Alston
Thanks Robin, I'm so glad you liked it and I love that you had it for breakfast too! You can always tag me on Instagram or Twitter if you share your photos there, I'd love to see them x
Christine
Excellent vegetarian curry - loved it. Not quite enough mushrooms (300g), so added in a zucchini (120 grams) and some fennel bulb (140g). Also replaced coconut milk with 100g coconut cream and about 100ml water. The curry was a good consistency at that stage. Served over quinoa with a boiled egg and Greek yoghurt. Delicious! Thank you
Michelle Alston
Hi Christine, I'm so glad you liked it! I love your addition of a boiled egg, I'll have to try that. Mx
Nicki
Made this today and hotted it up. Absolutely lovely. Didn't add the coriander as I didn't think it needed it. Thank you
Michelle Alston
Hi Nicki, I'm so glad you enjoyed it 🙂
Katie
Made this for the family and it was a hit!
Cate
Curry is my most favorite meal ever, and it sounds amazing with the spinach and mushrooms! Thanks for the recipe!
Heidy
This Mushroom Curry with Spinach & Chickpeas was excellent. I enjoyed every bite. I will be saving this recipe to make again.
Michelle Alston
Thanks so much Heidy, I'm so glad you loved it 🙂
Anita
That looks like one fabulous curry. I love the mushrooms and the chickpeas, and adding spinach into this is really great since I can add quite a lot of them without anyone noticing. 🙂
Michelle Alston
Thanks so much Anita, yes it's great for sneaking veggies into 😉
Jacqueline Meldrum
You had me at mushrooms, but seriously this curry looks heavenly. I have to try it soon. saving and sharing this one.
Michelle Alston
Thank you so much Jacqueline, I hope you enjoy it 🙂
Pilar
This was so good. I just made this and just finished eating it. Will def make again. Thanks
Michelle Alston
Thanks so much Pilar, I'm so glad you enjoyed it 🙂
KM
I love this recipe! I always add more garlic and ginger to every recipe that lists it. Such a quick and always delicious meal!
Michelle Alston
Thanks so much Kristen, I'm so glad you enjoyed it 🙂