Spinach, Mushroom & Chickpea Coconut Curry

Watch How to Make It Here

This recipe starts at 5.18

How beautiful is this curry? In my opinion, vibrant foods are the best. Bright veggies are nutritionally packed, and visually appealing foods just cry out to be eaten. This is a super fast curry to put together, making it a great option for those busy nights when you want to get something on the table quickly.

Pro tip: curries always taste best when the flavours have had time to meld. So make and enjoy right away, but leftovers are especially delicious, so consider making a double batch!

Add in some whole grain goodness by serving with brown or red rice!



Spinach, Mushroom & Chickpea Coconut Curry

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free, one-pot, nut-free

Yield: 3-4 servings Prep Time: 5-7 min

Cook time: 5-10 min Total Time: 15 min


2 tsp (10 ml) vegetable oil

1 medium yellow or red onion, finely chopped

3 cloves garlic, minced

1 thumb sized piece of ginger, peeled, minced

2 cups (480 g) cooked chickpeas*

1.5 cups (250 g) mushrooms, thinly sliced (about 15 small mushrooms)

1 Tbsp (7g) curry powder

1/2 tsp paprika powder

1 can (400 ml) coconut milk (we used full-fat)

1 red bell pepper, cut into thin slices

4 handfuls (about 100 g) baby spinach

10-15 cherry tomatoes, sliced

Salt and pepper to taste


  1. Add oil, onion, garlic, ginger to a large pot on high heat and sauté for 3 minutes. Add splashes of water to prevent burning and to deglaze the pot as needed.

  2. Add the chickpeas and mushrooms to the pot and cook for 5 minutes. Add the curry and paprika powder and sauté for one minute longer.

  3. Add the coconut milk, bell peppers, salt and pepper, and cook for another 5 minutes.

  4. Add the spinach and tomatoes at the end, stir, and remove from heat. Serve with rice or naan, and garnish with chili flakes and lemon wedges. Enjoy!


  1. *If cooking from dry beans, this is about 1 cup dry beans. If using canned chickpeas, this is the amount in a 500 g can. If using canned chickpeas, be sure to rinse first. Canned chickpeas are high in salt, so taste test and add this salt at the end in the amount desired.

  2. Variations: use a combination of chickpeas and lentils, add potato or sweet potato.

  3. Storage: store in an air-tight container in the fridge for up to 3 days.

  4. Speed it up: if you are serving with red or brown rice, soak the grains over night to make next day cooking faster.


Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes

❤ Sadia