Chickpea and Mushroom Curry w/ Rapini
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6 Servings
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Calories
258 kcal
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Course
Main Course
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Cuisine
Indian
Chickpea and Mushroom Curry w/ Rapini
Description
The recipe starts by sautéing aromatics—onion, garlic, and ginger—softening their sharpness and building flavor. Mushrooms and rapini are then added and cooked to tender while the lid helps wilt the greens. Stirring in spices and tomato sauce alongside coconut milk and chickpeas creates a thick, fragrant base. Simmering for 20-25 minutes lets flavors deepen and ingredients meld. The turmeric and curry powder provide earthiness and warmth, balanced by a touch of cayenne for heat. Coconut milk adds richness and smoothness to the sauce.
Served with rice or naan, this curry works well as a satisfying vegetarian main course or a flavorful side. Fresh garnishes like lime wedges, cilantro, or sliced red chilies can brighten the dish and add fresh dimension. Adding extra veg such as peas or green beans is an option to increase variety and texture.
To customize, adjust cayenne for spiciness and consider adding cumin seeds or garam masala for extra aroma. Using canned coconut milk is important for creaminess rather than the carton variety. Options for lighter or dairy-free alternatives include light coconut milk or plant-based substitutes like cashew cream. Oil can be omitted by sautéing in broth or water for a lighter version. Leftovers keep well refrigerated for a few days and reheat easily.
Ingredients
- 1 tablespoon avocado oil omit and use water or broth for oil free
- 1 red onion finely chopped
- 3 cloves garlic peeled and finely chopped or minced
- 1 tablespoon ginger finely chopped or grated, fresh
- 1 pound mushrooms sliced
- 450 grams rapini ends trimmed and cut in half or thirds, or broccolini, approx 1 bunch
- 1 teaspoon turmeric powder
- 1 teaspoon curry powder
- ½ teaspoon cayenne pepper
- 2 cups tomato sauce or tomato puree
- 400 ml coconut milk unsweetened; brand Thai Kitchen
- 19 ounce chickpeas drained + rinsed, canned
- ¾ teaspoon salt sea salt
Optional
- white rice for serving
- brown rice
- naan bread
- lime lime wedges, fresh, for garnish
- cilantro
- red chili peppers
Instructions
- Add the oil (if using), onion, garlic and ginger to a deep skillet. Sauté for 5 minutes, until softened, stirring often.
- Then add the mushrooms and rapini to the skillet and place the lid on top to wilt the rapini and cook down the mushrooms, about 5 minutes. Stir occasionally.
- Add all remaining ingredients (except optional garnishes) to the pot and mix well. Simmer over medium heat for about 20-25 minutes. Then taste, add more salt or pepper if needed, and serve.
Notes
- Feel free to add additional vegetables like green peas, beans, or cauliflower for more variety.
- Use canned coconut milk (not carton) for better creaminess and flavor.
- Adjust cayenne pepper to control the curry's spiciness based on your preference.
- Incorporate ½ teaspoon cumin seeds during sautéing and ½ teaspoon garam masala before simmering for deeper flavor.
- To reduce fat, use light coconut milk instead of full fat, noting it affects creaminess and coconut flavor.
- For no-coconut versions, substitute cashew cream, silken tofu, or dairy-free yogurt as alternatives.
- Use vegetable broth or water instead of oil for oil-free cooking.
- Store leftovers refrigerated for 3-4 days and reheat before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258cal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Sodium | 676mg | 28% |
| Potassium | 685mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 2051IU | 41% |
| Vitamin C | 27mg | 30% |
| Calcium | 122mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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