Get ready for a feast of flavors! This mushroom and chickpea curry recipe is an explosion of delicious tastes that will transport you to a world of culinary delight. This preparation represents a combination of flavors that will make you smile with every bite. Packed with simple yet full-of-character ingredients, this delight invites you to enjoy the happiness that only a comforting dish can bring.
You can make this delicious recipe in a casserole, the perfect utensil for slow cooking. And it’s also a perfect recipe to make in a tajine! Will you give it a try?
Discover the step-by-step in this video:
Ingredients
For the curry
- 15 ml olive oil
- 1 white onion, chopped
- 500 g whole white mushrooms
- 250 g brown mushrooms, halved
- 1 can cooked chickpeas
- 3 tbsp curry powder
- 2 cloves garlic, grated
- 1 can chopped or diced tomatoes
- 1 can coconut milk
- 2 tsp salt
- 1 tsp chili
For the side salad:
- ½ red onion, finely chopped
- A handful of coarsely chopped mint
- A handful of coarsely chopped parsley
Mix everything and set the salad aside to serve with the curry.
Preparation
- In a Le Creuset casserole (it’s also a perfect recipe to prepare in the stockpot-style casserole, it will help you mix the juices, and of course you can also make it in a tajine), add a little oil and heat, and sauté the chopped onions until tender.
- When they begin to look tender and somewhat translucent, add the mushrooms and cook until they are browned.
- Once the mushrooms are browned, add the curry powder and garlic, and fry until they release their aroma. Keep stirring to incorporate and distribute the flavors.
- Add the rest of the ingredients to the pan (the tomato, chickpeas, coconut milk, salt and chili) and cook on medium-high heat for 5 minutes; then reduce the temperature to low and simmer for another 15 minutes.
- Serve the curry over cooked rice or as an accompaniment to roasted fish or meat, garnished with some roasted chickpeas (see notes) and the herb salad (see ingredients).
Ready to enjoy this delicious combination of flavors!
Notes
- You can serve the curry with basmati rice.
- It is also a classic of Indian cuisine to accompany it with spicy roasted chickpeas. To prepare the roasted chickpeas, mix in a bowl one can of drained chickpeas, season them with salt, pepper and paprika. Roast them in the oven for 20 minutes at 180°C, until they acquire a slightly crispy texture. Reserve them to serve at the table as an appetizer or as an accompaniment.
