Chickpea and mushroom curry

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» Chickpea and mushroom curry

image of dried chickpeas in a bowl against a cloth


  • 1 large onion, chopped
  • Vegetable ghee (see notes below) or oil
  • 2 cloves garlic, crushed
  • 2 large tomatoes, chopped
  • Salt
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • Chilli powder or finely sliced red chilli to taste
  • 1 tin (420g) chickpeas, drained 
  • 1lb 2oz (500g) mushrooms, sliced
  • 2 tbsp water 
  • 2-3 tbsp coriander leaves, chopped


  1. Fry onion in oil or vegetable ghee until soft.
  2. Add garlic and chopped tomato. After 2-3 minutes stir in a pinch of salt and the spices. Add sliced chilli, chickpeas, mushrooms and water. Simmer with the lid on until mushrooms are soft.
  3. Mix half the chopped coriander leaves into the dish and sprinkle the rest on top before serving.
  4. Season to taste.

If you prefer more sauce add some tomato puree with a little vegetable stock and adjust the seasoning.

Serves 4

What is vegetable ghee?

Instead of using dairy-based butter, you can use vegetable ghee. This is a product made using vegetable oil and sold as a vegan-suitable alternative to dairy for making curries and other traditional indian foods.

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