If you’re looking for a 30 minute meal which is healthy, vegan, and packed full of flavour, look no further than this easy curry!

Easy Chickpea and Mushroom Curry
Serves 4
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Cook Time
30 min
Cook Time
30 min
  1. 1 can coconut milk (13.5 fl oz or 400 mL)
  2. 1 can chickpeas (15 oz)
  3. 2 teaspoons red curry paste
  4. 1 tablespoon tomato paste
  5. 1 tablespoon or more brown sugar
  6. 1 quarter lemon squeezed or more
  7. 1 tablespoon basil
  8. 1 bunch spinach, cleaned
  9. 4 green onions, chopped
  10. 2 cups sliced mushrooms
  11. salt to taste
  1. Heat coconut milk in a large pan until it boils and reduce heat to simmer. Add next 6 ingredients to the coconut milk: chickpeas, red curry paste, tomato paste, brown sugar, lemon juice, basil. Mix everything together until even consistency.
  2. Add spinach, chopped green onions and sliced mushrooms to the coconut milk mixture, bring to boil, reduce to simmer. Simmer for about 15-20 minutes, until mushrooms are cooked, stirring occasionally. Add salt and pepper to taste.
  1. If you like your curry a bit runny, add a little bit of water in the end to reach the desired consistency. If reheating the next day, you will likely have to add a touch of water to the curry as it will thicken overnight in the refrigerator.
  2. The original recipe calls for a lot more spice than I can handle (2 tablespoons plus 1 teaspoon of the red curry paste, plus 1/4 teaspoon of chili powder).
  3. I served this with a mix of quinoa and freekeh, and weight watchers naan bread.
Adapted from Julia's Album
Adapted from Julia's Album
The Pescetonian