Mushroom and Chickpea Curry

Mushroom and Chickpea Curry



I came up with this mushroom and chickpea curry when I was in the supermarket recently I bought a pack of chestnut mushrooms. They were reduced from £1 to just 26p. For me, that was too good a bargain to walk past. Chestnut mushrooms have more taste and flavour than white mushrooms, so if you can, use chestnut mushrooms.

Serves: 2 adults Prep Time: 5 mins Cooking Time: 20 minutes


1 tablespoons vegetable oil
1/2 onion chopped small
2 tablespoons curry paste
1 clove garlic crushed
250 grams mushrooms
2 tablespoons natural yoghurt
2 teaspoons lemon juice
120 grams chick peas (drained weight) approx 1/2 a tin
400g tin chopped tomatoes



  1. Heat the oil in a frying pan or wok. Add the onion and cook over a medium heat for 3 minutes.
  2. Add the curry paste and garlic, and cook for 1 minute.
  3. Chop the mushrooms into 4 or 6 pieces depending what size they are.
  4. Add them to the pan and stir well to make sure they get a good coating of the curry paste.
  5. Stir in the yoghurt, lemon juice, chopped tomatoes and chick peas.
  6. Simmer  uncovered for 15 minutes.
  7. If at the end of the cooking time there seems to be a bit much sauce, thicken the sauce with corn flour.
  8. Serve with brown rice.

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