Vegetarian Chickpeas and Mushrooms Curry: Easy Comfort Food

This Curried Chickpeas and Mushrooms recipe combines hearty chickpeas, mushrooms, and vibrant spices in a rich coconut milk curry, perfect for a quick and easy vegan dinner.

Table of Contents

Jump to:

• Easy Comfort Food
• Going Vegetarian Once or Twice a Week
• This Recipe's Caribbean Twist
• What's Jamaican Curry?
• A Quick History of Jamaican Cuisine
• Common Curries Chart
• More Curries Around the World
• How to Take Care of Your Spices
• Chickpeas: What They Are and Why We Love Them
• Coconut Milk: What It Is and How It Tastes
• Why I Came Up with This Recipe
• Ingredients and Steps
• Culinary Glossary
• Serving Suggestion
• Substitutions
• Variations
• Equipment
• Storage and Reheating
• Cooking Tips
• Frequently Asked Questions
• Vegetarian Recipes
• Healthy Recipes
• Video
• 📖 Recipe
• Have a Comment or Question?

Easy Comfort Food

When I think of comfort food, my mind immediately goes to something warm, cozy, and absolutely satisfying—like a bowl of Curried Chickpeas and Mushrooms. It's one of those dishes that doesn’t just fill you up but gives you that "I-cooked-something-amazing" vibe!

This dish is a twist on the classic Chickpea and Mushroom Curry, but don’t let the simplicity fool you—every bite is packed with flavor. Here’s why: when you mix hearty chickpeas with earthy mushrooms and rich, aromatic spices, it’s like the ultimate comfort feeling needed.

Going Vegetarian Once or Twice a Week

First, you don’t have to commit to an all-vegetarian lifestyle to reap the benefits of plant-based meals. Eating a vegetarian dish like chickpea curry once or twice a week can do wonders for your body.

For one, chickpeas are a great source of protein, fiber, and iron. Plus, skipping meat every now and then is not only good for your health but also for the planet! Trust me, your taste buds won’t even miss the meat with the layers of flavor packed in this chickpea mushroom curry. It’s all about balance and keeping your kitchen recipe repertoire strong!

This Recipe's Caribbean Twist

This recipe draws inspiration from classic Indian curried chickpeas, or "chana masala," which hails from the northern regions of India. Typically, chana masala includes chickpeas simmered with tomatoes, onions, garlic, ginger, and a blend of spices like cumin, coriander, and garam masala.

Now, here’s where things get exciting. This isn’t just your average chickpeas and mushrooms curry recipe—this dish gets its Caribbean flair from Jamaican curry powder. But this curry powder is different from your typical beloved Indian curry powder.

It's heavier on the allspice and thyme and sometimes even has a hint of Scotch bonnet pepper for a slight kick that I just love. Think of it as a curry with attitude! The vibrant yellow color comes from turmeric, and the flavor is deep, warm, and slightly sweet, making this meal so satisfying from a mash-up of two great food cultures!

What's Jamaican Curry?

Jamaican curry typically includes turmeric, coriander, cumin, allspice, ginger, fenugreek, black pepper, and thyme, creating a warm, earthy, and slightly spicy flavor profile. It traces its origins back to Indian indentured laborers brought to Jamaica in the 19th century, who brought their spices and cooking techniques along with them.

Over time, it developed a unique twist influenced by local herbs and the island’s love for bold flavors. This curry is typically used for dishes like curried goat and chicken, and of course, now in my Chickpea and Mushroom Curry—what a scrumptious combination!

A Quick History of Jamaican Cuisine

Speaking of Jamaican curry, let me briefly explain the vibrant history of Jamaican cuisine. Jamaican food is a melting pot of flavors from Africa, Europe, India, and China. The result? A cuisine bursting with bold, vibrant, and spicy flavors.

Traditional dishes like jerk chicken, ackee and saltfish, and, of course, curry dishes all carry the mark of this rich history. Every dish tells a story, with influences from the enslaved Africans who brought okra and callaloo to the Indian laborers who brought curry.

But curries don't just stop there, let's explore more with the chart below:

Common Curries Chart

​Exploring the variety of curries from around the world is not only a great way to add bold flavors to your dishes, but it also gives you a taste of history and the rich cultures behind each spice blend, sparking culinary creativity in your kitchen. Here's a quick guide to some of the most common curries to inspire your next meal!

Curry Type	Origin	Appearance	Smell
Jamaican Curry	Jamaica	Bright yellow	Warm, slightly sweet, earthy
Indian Yellow Curry	India	Golden yellow	Rich, spicy, complex
Garam Masala	India	Dark brown	Warm, spicy, aromatic
Thai Green Curry	Thailand	Pale green	Fresh, spicy, herbal
Thai Yellow Curry	Thailand	Rich yellow	Savory, slightly sweet
Thai Red Curry	Thailand	Deep red	Hot, spicy, aromatic
Thai Panang Curry	Thailand	Light reddish-brown	Creamy, rich, slightly sweet
Japanese Curry	Japan	Dark brown	Sweet, mild, savory

More Curries Around the World

Despite this graph's long list of curries, that’s not all! Curries don’t stop in Jamaica or India. From Sri Lanka’s rich coconut-based curries to Malaysia’s spicy Laksa, there’s a world of flavor out there.

This morphing diverse spice blend traveled with Indian migration and adapted to local ingredients and palates, becoming a global favorite. For those of you looking to explore, you can easily find the most common curries at your local or Asian grocery stores, spice shops, or online, where you'll discover a range of blends perfect for experimenting with in your kitchen!

How to Take Care of Your Spices

Now that you've learned some amazing curry blends, how about learning how to care for your dry spices properly?  Which is essential to maintain their freshness and bold flavors, ensuring that every dish you create packs the vibrant punch these ingredients were meant to deliver. Remember the following tips:

1. Store spices in airtight containers away from heat and light.
2. Keep them in a cool, dry place (not above the stove!).
3. Whole spices last longer than ground—grind them fresh when possible.
4. Replace ground spices every 6-12 months for maximum flavor.
5. Don’t sprinkle spices directly over a steaming pot (moisture gets in).

Chickpeas: What They Are and Why We Love Them

So we talked about the curry, but let's move on to the chickpeas. Chickpeas, also known as garbanzo beans, have been around for thousands of years, originating in the Middle East. Countries like India, Turkey, and Italy use chickpeas in various forms—from hummus to falafel.

These little legumes are packed with protein, fiber, and vitamins, making them a staple in many vegetarian dishes. They have a slightly nutty flavor with a creamy texture when cooked. You can find them dried, canned, or even roasted for a crunchy snack!

Coconut Milk: What It Is and How It Tastes

Another essential ingredient in this recipe is coconut milk, which is a rich, creamy liquid extracted from the meat of mature coconuts. It’s slightly sweet and brings a lush, tropical flavor to dishes.

There are two main types: full-fat, which is thick and rich—perfect for curries like this one—and light coconut milk, which is thinner and often used in soups or lighter dishes. In my recipe, coconut milk helps balance the spices, creating a silky, flavorful sauce that ties everything together.

Why I Came Up with This Recipe

My hubby is a big fan of both chickpeas and the bold flavors of Indian and Jamaican food, so naturally, these ingredients are always in our kitchen. On busy weeknights when I’m scrambling to put together a quick meal, this Curried Chickpeas and Mushrooms recipe became a go-to for our meatless days.

It’s packed with protein and pairs perfectly with aromatic spiced brown basmati rice. Here’s why I love making this: not only does it give us a satisfying meal, but it also adds balance to our diet with the wholesome ingredients. Plus, it’s quick to throw together with pantry staples—what’s not to love?

Ingredients and Steps

To prepare the dish, first, rinse the brown basmati rice thoroughly and cook it in a rice cooker with turmeric, cumin, black pepper, paprika, red pepper flakes, cinnamon, coriander, and salt.  Get the rest of the instructions for the spiced brown rice here. Once cooked, fluff the rice and start on the curried chickpeas and mushrooms.

Heat olive oil in a sauté pan for the vegetables; cook the onions until translucent, then add mushrooms and garlic to brown slightly. Add the Campari tomatoes and cook until they break down and release liquid.

Next, season the vegetables with green chili, curry powder, Italian herbs, salt, and pepper. Add chickpeas and bell peppers, simmering until most of the liquid evaporates. Stir in coconut milk, cover, and simmer for 15 minutes. Uncover, add fresh spinach, and cook until wilted.

To serve, plate half a cup of spiced brown rice with one cup of curried chickpeas per serving.

Culinary Glossary

This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.

• Brown Basmati Rice - A long-grain rice known for its fragrant aroma and nutty flavor that goes perfectly with the fragrant spices and curried dish, plus it cooks flawlessly in the rice cooker on busy nights.
• Chickpeas (Garbanzo Beans) - A legume rich in protein and fiber, commonly used in Middle Eastern, Indian, and Mediterranean cuisines. That is why when I use them, I will typically pair them with seasoning typically found in these cuisines.
• Coconut Milk - A creamy liquid extracted from coconut flesh, adding a tropical richness to curries. Do not use coconut cream; some brands are sweetened, making it a very sweet translucent cream that is used in cocktails.
• Curry Powder - A blend of spices, typically including turmeric, cumin, coriander, and other spices, used to flavor dishes.
• Mushrooms - Earthy-flavored fungi that add a meaty texture and umami to dishes, making them great for vegetarian meals.  I used cremini mushrooms in this recipe, also known as brown mushrooms.  But you can use a mixture of your favorites.
• Spinach - A nutritious leafy green that wilts down when cooked, offering vitamins and a bright green color. But you can use kale to collard greens. Make sure you cook them at the optimum cooking time to maintain their nutrients.

See the curried chickpeas recipe card for quantities.

Serving Suggestion

Serve it with a side of salad; I love serving it with mixed greens, quartered fresh Campari tomatoes, and thinly sliced red onions with a jalapeno-lime type of vinaigrette.

Substitutions

Dairy Free

• Yay! This dish is dairy-free by using coconut milk.

Gluten-Free

• Bonus! This dish is also gluten-free.

Vegetarian

• Triple Threat! Whoohoo, it is also vegetarian.

Convenience

• Chickpeas - Use canned white beans or lentils as a substitute.
• Coconut Milk - Swap with heavy cream or almond milk for a lighter option. Just know that full-fat coconut milk will give this dish a rich, creamy texture.
• Chopped Mushrooms - Try different mushrooms like oyster mushrooms or white button mushrooms.  Or use chopped zucchini or eggplant if mushrooms aren’t available.
• Brown Basmati Rice - You can use regular long-grain rice, brown rice, quinoa, medium-grain brown rice, or jasmine brown rice in this recipe.
  • Medium-grain brown rice is similar to regular white medium-grain rice but with the bran layer still intact, giving it a heartier texture.
  • Jasmine brown rice, on the other hand, has a subtle floral aroma and is commonly used in Southeast Asian and Caribbean cuisines.
• Fresh Spinach - Replace with frozen spinach or even canned collard greens.
• Chopped Tomatoes - Use other types of fresh tomatoes instead of Campari, just be sure to remove most of the seeds to reduce bitterness.
  • You can also use tomato paste, fire-roasted tomatoes, or tomato puree after sautéing the aromatics.
  • I used Campari tomatoes, which are slightly larger than grape and cherry tomatoes but smaller than plum tomatoes.
  • If you use plum tomatoes, cut them into six pieces instead of quarters, and for grape or cherry tomatoes, simply cut them in half.
  • I don’t recommend using globe tomatoes, as they have too much water and acidity.

Change Heat Level - Modify the mushroom curry recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

Variations

• Cauliflower Florets - Roast and add for a hearty, veggie-packed option.
• Sweet Potatoes - Dice and cook along with the chickpeas for added sweetness.
• Leafy Greens - Swap spinach with kale or collard greens for a heartier bite.
• Fresh Herbs - Add fresh cilantro or bay leaf for a deeper and more aromatic flavor.
• Ginger - Grate fresh ginger into the curry for a spicy, warm kick.
• Hot Chilies - Add sliced chilies or chili flakes to bring some heat to the dish.
• Meat and Seafood - Add seared, air-fried, or oven-roasted sliced meat or fish.
  • Or add raw fish bites or shrimp in the last minutes of simmering the coconut curry.
  • For example, shrimp takes about three minutes; add it during the last three minutes.
• Greens - Make it a leafy curry and add chopped baby kale, canned collard greens or your favorite.

Equipment

• Rice Cooker - Makes the spiced basmati rice perfectly every time, freeing up your hands to focus on the curry. To develop this recipe, I used the Aroma Housewares Digital Rice Cooker. It's a simple rice cooker I've also had for years.
  • Another popular, highly-rated rice cooker I've seen people talk about is the Zojirushi Rice Cooker. It's expensive, but I would love to try it one day.
  • Don't have a rice cooker?
• Saute Pan - Used for cooking the onions, mushrooms, and curry, helping to develop flavor and brown the vegetables evenly. A sauté pan, also known as a sautéuse, features straight sides and a larger surface area, making it ideal for searing, browning, and cooking liquids, offering more versatility than a frying pan's sloped sides, which are better suited for quick, high-heat tasks like stir-frying.
  
  

Kitchen Must Haves - Find other tools I use here.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze in portioned containers for up to 3 months.
• Reheating: Reheat in a pan on low heat, adding a splash of water or coconut milk to loosen the sauce.

Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.

Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.

Frequently Asked Questions

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