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Chickpea Mushroom Curry- Quick and Easy!


When you think of curry, you instantly think rich and creamy sauces and robust flavours. Traditionally, curry's are cooked with ghee- clarified butter that has the milk and salt solubles removed, and all that's left is just the fat solubles.

Since we don't want that, Lo has used coconut oil instead. If you use a higher quality of coconut oil, you can taste the subtle favours of coconut, which are perfect in curry's. Coconut oil is a saturated fat, but it has many healing and health benefits for the body. Obviously, don't eat spoon fulls on the daily, but cooked with in moderation, you will see the benefits of using coconut oil.

All the ingredients are interchangeable if you don't like a certain veggie. You can add cauliflower, sweet potatoes, white potatoes, etc etc...

To watch Lo make it, click here!

You will need:

1 19 oz. can Chickpeas, drained and rinsed 2 cups Button or Cremini Mushrooms, cubed 3 cups Spinach 2 cloves Garlic, grated 1 tbsp. Ginger, grated 3 Green Onion stocks, chopped 1/2 cup Basil, whole 1 19 oz. can Coconut Milk 1/4 cup Low Sodium Soy Sauce or Tamari 2 tbsp. Coconut Oil 6 tbsp. Curry Powder 1 19 oz. can Tomatoes, diced 3 tbsp. Coconut Sugar 1 tsp. Black Pepper 1 Lime, juiced

Heat coconut oil over medium high heat. Once oil is hot, add mushrooms.

Mix coconut milk, soy sauce, canned tomatoes and coconut sugar in a bowl, set aside.

Once the mushrooms start to caramelize, add the ginger and garlic and stir like a crazy person for one minute. Add curry and cook for another one minute... cooking your curry powder first enhances the falovours.

Add all the mixed liquid ingredients to the pot.

Once it starts to bubble, add chickpeas.

Turn heat down to a simmer and add spinach and cover, but leaving a the lid agar to let out steam. Cook for 30 minutes to reduce and get TASTY!

Add black pepper, lime juice and salt if you feel it needs more.

Add fresh basil and green onions and remove from heat.

Serve hot over brown rice, or for a more traditional experience, Basmati rice!

This makes a lot; don't be ashamed if you eat two bowls in one sitting, and freezes well if you don't want to be tempted to eat all of it.

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