A delicious mushroom and chickpea curry - inspired by my two favourite takeaway curries, this recipe is a hybrid of a chana masala and mushroom bhaji. It takes minimal effort to prep, combined with some (mostly hands-off) simmer time to deliver the most beautiful curry that you won't believe you cooked up yourself!
Some of my favourite recipes start when I'm playing around in my kitchen at the weekends, enjoying the process of creating a delicious meal for dinner. This was one of those dishes, I first made it a few weeks ago and luckily remembered how as I haven't stopped thinking about it since and just had to share it with you all.
I love to make and eat new recipes so there aren't many meals I have on rotation, but this is about to become a staple - it also freezes really well if you happen to have any leftovers. The base of the recipe starts in a blender or food processor - so minimal chopping of the onion, garlic, ginger or chilli is needed. You then sweat these down, add in the tomato puree and spices, the chopped mushrooms, tomatoes and water before letting it slowly simmer and reduce for around an hour until it's thickened and the flavours have developed into the most incredible curry.
You can then serve these up with your favourite fixings - I went with some papadums, cardamom basmati rice and a few chutneys and pickles. For a step by step video of how to make this recipe check out my Instagram reels @euphoricvegan.
Mushroom Chana Masala | Serves: 3-4 | Prep time: 20 mins | Cook time: 1 hour
You'll need
- Food processor/blender
- Chopping board
- Knife
- Measuring cups & spoons
- Large pan
Ingredients
- 2-3 tbsp oil
- 1 large onion
- 3 cloves garlic
- 2 inch piece ginger
- 1-2 red/green chillies (to your preference)
- 1 tbsp tomato puree
- 1 tsp brown sugar
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground fenugreek
- 1/2 tsp turmeric
- 1/2 tsp chilli powder
- 1/2 tsp amchur (unripe mango powder) or 1 tbsp lemon juice
- 1/4 tsp black pepper
- 1.5 tsp salt
- 250g chestnut mushrooms
- 1 can chickpeas (in unsalted water)
- 500g medium vine tomatoes
- 2 cups water
- Handful chopped coriander
Method
- Peel and quarter the onion, peel the garlic and ginger and chop the ginger into 1cm pieces and remove the stem of the chili. Add all into the food processor/blender and pulse until mostly smooth but not completely pureed.
- Heat your pan with a few tbsp of oil to a low-medium heat and add in your paste. Cook for 15 mins until reduced, stirring often.
- Meanwhile, measure out your spices, thinly slice your mushrooms and roughly chop the tomatoes into chunks.
- Then add in your tomato puree, sugar, spices and salt to the pan, cook for a few minutes stirring around the pan then add in the mushrooms and cook for a few mins. Then add in the chickpeas with the liquid from the can, tomatoes and water. Allow it to simmer on a low heat for 45-60 mins, stirring occasionally until it's reduced to your desired consistency. Stir through a handful of chopped coriander and remove from the heat.
- Serve up with your choice of sides and enjoy!
Cassidy xx
