An image of a bowl of spinach, mushroom, chickpea curry surrounded by fresh spinach leaves.

Mushroom, Spinach, Chickpea Curry

This mushroom, spinach, chickpea curry is an easy, healthy, and yummy dinner option! It's a warming and comforting dish that packs a punch of flavor, and is also a great way to include some healthy spices such as turmeric, cumin, ginger, and garlic in your diet! This curry contains a lot of crimini mushrooms and spinach, both of which boast anti-inflammatory and antioxidant benefits. The chickpeas add plant-based protein to the dish.
Prep Time 10 mins
Cook Time 28 mins
Total Time 38 mins
Course Main Course
Servings 8


  • 1 1/2 lb crimini mushrooms
  • 2 large yellow onions
  • 400 g fresh baby spinach
  • 3 1/2 cup chickpeas
  • 4 tbsp water or vegetable broth


  • 1 can whole or diced tomatoes
  • 1 can coconut milk
  • 1/4 cup tomato paste
  • 1/2 large onion
  • 4 large garlic cloves
  • 1 1 inch piece fresh ginger
  • 1 tbsp coconut sugar
  • 1 tbsp mild curry powder
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp Himalayan salt
  • 1/4 tsp chili powder


  • Add all of the sauce ingredients to a blender, and blend until smooth. Set aside.
  • In a large pot, heat the water or vegetable broth on medium-high heat and sautee the onions and mushrooms for about 5 minutes. Add more water or vegetable broth as needed to prevent them from sticking to the pan.
  • Add the sauce and chickpeas to the pot, cover and keep on medium-high heat until it begins to bubble, about 5 minutes. Reduce heat to low-simmer, and simmer for 15 minutes.
  • Add the spinach and allow it to wilt, about 3 minutes.
  • Serve with the cooked grain of your choice such as millet, quinoa, or rice and season with Himalayan salt and black pepper to taste.


  • Feel free to add in extra veggies, such as bell peppers, cauliflower, or potatoes.