Chickpea Curry With Asparagus and Mushrooms

Prep: 30 minutes
Yield: 2-3 servings

This curry goes well over spelt pasta, red rice, salad, and with chickpeas, red beans, white beans and red lentils.



  1. Throw leek slices, minced garlic, sliced mushrooms, salt (optional), turmeric and curry powder into a saucepan and sauté with 2 tbsps. of water for 5 minutes stirring occasionally.
  2. While the other ingredients are sautéing, prepare the asparagus by snipping off the woody end and cutting the edible part into shorter sticks (or leave them long, as you prefer).
  3. When the 5 minutes is up, add asparagus and ⅓ cup of water onto the saucepan. Let simmer for 10 minutes.
  4. Stir in ½ cup of coconut milk and bring to boil. Now, if you see that the sauce is too liquid for your taste, pour in starch-water mixture stirring at the same time. Bring to boil again and turn off the heat.
  5. Finally stir in chickpeas.
  6. Sprinkle some nutritional yeast on top for cheesy flavour and group B vitamins.
  7. Serve it over whole grain pasta, rice, quinoa or buckwheat and have some lettuce aside.


  • If you don’t like coconut milk or want to make the meal leaner, use any other plant-based milk, using ¾ cups of milk instead of water/milk mixture.
  • If you want more sauce, just add more liquid (and more spice) and thicken it with starch.

Nele Liivlaid is originally from Estonia, but currently lives in Barcelona, Spain. She developed a more profound interest in nutrition and related diseases when she read The China Study. She is a Plant-Based Nutrition Certificate graduate and spreads the word about healthy, sustainable nutrition and lifestyle through her blog Nutriplanet, where related articles and whole food plant-based recipes are published weekly.
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