Vegan, Vegan Main Dishes, Vegan Quick Suppers

Chickpea and Mushroom Curry with a Roasted Pepper and Tomato Sauce.

It’s always interesting to see how many ways there are to use the same ingredients to create different dishes.

The other day I made a roasted pepper chickpea hummus…..

(click image for hummus recipe link)

……and here’s another great way to use chickpeas and peppers: in a quick wok curry…..


The heat in this curry comes from the roasted pepper…but feel free to add a teaspoon or two of chilli powder if you like a hotter spicy curry….

…hope you like this quick and easy supper…


chickpea and mushroom curry


Serves 4


  • 4-5 tbs. olive oil
  • a large hot pepper such as ‘Ramiro’: approx. 150 gms.
  • approx. 300gms. tomatoes
  • 5 garlic cloves
  • 350gms. chestnut mushrooms
  • 450gms. pre-cooked chickpeas
  • 1 white or yellow onion
  • 4cm. of fresh ginger
  • 1 tsp. turmeric
  • 2 tsps. coriander seeds
  • 1 tsp. cumin seeds
  • 1-2 tsps. salt
  • 1/2 tsp. black pepper corns
  • 3 tbs. tomato puree
  • 100-150ml. water
  • 3-4 tbs. non-dairy yogurt
  • A big handful of fresh coriander
  • optional : 1-2 tsps. chilli powder


Pre-heat oven to Gas Mk. 9 / 240C

(Cooks’s note: the peppers, tomatoes and garlic can be roasted in advance….)

  • Slice the pepper in half, remove the stalk.
  • Place the pepper halves, (I included seeds and pith), the washed tomatoes and the unpeeled garlic cloves in a roasting tray.
  • Drizzle with 1 tbs. olive oil.
  • Cover with silver foil.
  • Roast for 45 mins.
  • Remove from oven, allow to cool enough to handle, and then remove pepper and tomato skins.
  • Squeeze out roasted garlic from sheathes.
  • Discard the skins of the roasted vegetables.
  • Meanwhile, peel and roughly chop onion.
  • Peel and roughly chop ginger.
  • Place roasted pepper, roasted tomatoes, roasted garlic, all juices from roasting tin, onion and ginger in blender and blitz until smooth.  Set aside.
  • Grind turmeric, coriander seeds, cumin seeds, black peppercorns and salt together to form a fine powder.
  • Finely chop fresh coriander.
  • Cut mushrooms into chunky slices.
  • In a wok, on a stand, over a high heat, add 2 tbs. oil.
  • When the oil is hot, add sliced mushrooms and sauté for 3 mins.
  • Remove mushrooms from wok, onto a plate lined with kitchen towel.  Set aside.
  • Reduce heat under wok to low-medium.
  • Add a further 1 tbs. olive oil to wok.
  • Add ground spices (and chilli powder if using) – and sauté gently for 30 secs.  Until fragrant.  Avoid burning.
  • Add tomato/pepper/onion paste to wok.
  • Bring to a gentle simmer, and cook through for 5 mins.
  • Add 100ml. water and 3 tbs. tomato puree. Stir to combine.
  • Cook for a further 3 mins.
  • Add pre-cooked chickpeas.
  • Stir in.  Cover.
  • Simmer gently for 20 mins. or so.
  • Add sautéed mushrooms and  more water as necessary to reach desired consistency.
  • The sauce shouldn’t be too thin … it’s nice when it coats the chickpeas….
  • Recover, and cook through gently for a further 15 mins.

Just before serving:

  • Taste.
  • Adjust seasonings…I added a pinch more salt.
  • Add 3-4 tbs. non-dairy yogurt such as plain soy or coconut yogurt.
  • Add half the chopped fresh coriander.
  • Stir to combine and warm through : 2 mins.

Serve with rice and/or flat breads….

…and garnish with the remaining fresh coriander and a spoonful of coconut yogurt…









6 thoughts on “Chickpea and Mushroom Curry with a Roasted Pepper and Tomato Sauce.”

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