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Thai-Inspired Curry with Mushrooms and Chickpeas

  • Author: Sweetsugarbean
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Cuisine: Thai


Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I’ve been writing for twelve years. I live in beautiful Saskatoon, Saskatchewan where I happily whip up delicious creations in my little green kitchen.

I’m always excited when Mushrooms Canada asks me to write a guest post for their blog. Mushrooms are a staple in my kitchen and it’s always a thrill to put them into new recipes.

This is a delicious Thai-inspired coconut curry, jam-packed with vegetables and chickpeas. With wonderfully warm spices, this curry is perfect for winter weather. It’s also vegan and gluten free but definitely not lacking in flavour. I used crimini mushrooms for this curry, but button, portabella or even shiitakes would work just fine. If eggplant isn’t your favourite, feel free to swap with cauliflower, zucchini or whatever vegetables you like. Shrimp or even tofu could also be added for extra protein and flavour. I love serving this over bowls of steamed rice. Leftovers taste even better, and they can also be frozen for up to 3 months.


  • 2 Tbsp canola oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 tsp minced ginger
  • 227 g crimini or button mushrooms, sliced
  • 1 eggplant, chopped
  • 34 Tbsp red Thai curry paste (adjust to your heat preference)
  • 1 tsp salt
  • 2 (19 oz/540 mL) cans chickpeas, rinsed and drained
  • 2 cups crushed tomatoes
  • 1 400 mL can coconut milk
  • Half a jalapeño pepper, finely chopped
  • Juice of 1 lime
  • 2 tsp brown sugar
  • 1 tsp fish sauce (or soy sauce)
  • 1 bunch kale, stems removed and roughly chopped
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for garnish
  • Steamed rice, for serving


  1. Heat the oil in a Dutch oven over medium heat. Add the onion, garlic, and ginger. Cook, stirring often for 5 minutes, until the onions are slightly translucent. Stir in the mushrooms and eggplant. Cook for a few minutes, then add the salt and curry paste. Cook, stirring often until the mushrooms have released most of their liquid.
  2. Stir in the chickpeas, crushed tomatoes, coconut milk, jalapeño pepper, lime juice, brown sugar, and fish or soy sauce. Stir well. Cover, bring to a boil. Turn the heat to low and simmer for 15 minutes, stirring occasionally.
  3. Stir in the kale and herbs. Simmer for another 5 minutes until the kale is softened. Taste and adjust the seasoning.
  4. Spoon over steamed rice and garnish with fresh basil leaves and lime wedges.

Keywords: Curry with Mushrooms and Chickpeas, Thai Food, Mushroom Curry

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