Vegan
·
Vegetarian

Mushroom and Chickpea Coconut Curry

Recipe by Elena Palermo

Try this quick and easy, one pan meal. Get creative and substitute your favorite vegetables, like kale or potatoes! Serve over rice with a piece of pita or naan and add some parsley to finish. 

Prep Time

20 minutes

Cook Time

15 minutes

Yield

4 Servings

Ingredients

1 tablespoon olive oil
1 clove garlic (peeled and minced)
1 teaspoon ginger, fresh (peeled and grated)
1 onion, yellow (sliced)
1 teaspoon salt (separated)
1⁄2 teaspoon pepper (separated)
2 tablespoons water
1 cup mushrooms, cremini (washed and sliced)
15 ounces chickpeas (can, drained and rinsed)
15 ounces coconut milk
1 1⁄2 tablespoons curry powder
1 tablespoon turmeric
1⁄2 teaspoon cumin
1⁄4 teaspoon paprika
  salt (to taste )
  pepper (to taste)
  parsley, fresh

Instructions

In a large skillet over medium heat, sauté olive oil, garlic, ginger, and onions until translucent, about 4 minutes. Add ½ tsp salt, ¼ tsp pepper and water and turn heat to low. Simmer on low for 10 minutes, until onions are soft and caramelized. Add mushrooms and turn heat up to medium, cook for about 3 minutes. Add garbanzo beans, coconut milk, curry powder, turmeric, cumin and paprika, ½ tsp salt and ¼ tsp pepper and stir to combine. Simmer for another 10 minutes on low heat until mixture becomes thick. Taste and add more salt and pepper as needed. Garnish with fresh parsley and serve over a bed of rice with a fresh piece of pita or naan.