Creamy Coconut Chickpea Curry with Mushrooms

A tasty and creamy coconut chickpea curry with mushrooms made with fragrant spices and coconut milk. This gluten-free dish is hearty and filling.

Ingredients:

• 1 can 15 oz chickpeas, drained and rinsed
• 1 can 14 oz coconut milk
• 2 cups mushrooms, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

In a large skillet, heat olive oil over medium heat

Add diced onion, minced garlic, and grated ginger

Saut until fragrant and onion is translucent, about 3-4 minutes

Add sliced mushrooms to the skillet

Cook until mushrooms are tender, about 5 minutes

Stir in curry powder, ground turmeric, ground cumin, and chili flakes

Cook for another minute

Pour in coconut milk and drained chickpeas

Stir to combine

Simmer the curry over low heat for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken

Season with salt and pepper to taste

Garnish with fresh cilantro before serving

Serve hot over rice or quinoa, or with gluten-free naan bread