Recipes » Main Dish » Chickpea Curry With Asparagus and Mushrooms
T. Colin Campbell Center for Nutrition Studies
Chickpea Curry With Asparagus and Mushrooms Recipe


  • 10 thick slices of leek
  • 3 garlic cloves, minced
  • 3.5oz mushrooms (any variety), sliced
  • 1 bunch asparagus, bottoms cut off
  • ¼ tsp salt (optional)
  • ½ tsp turmeric
  • ⅛ tsp curry powder
  • ⅓ cup water
  • ½ cup light coconut milk
  • 1 can chickpeas, rinsed and drained
  • 1 heaped tsp cornstarch + 2 tbsps. water (optional)


  • 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. If the sauce is too liquidy, 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 a cheesy flavor.
  • 7. Serve it over your favorite whole grain or pasta.

Cooking Tips

  • 1. If you prefer not to use coconut milk, substitute a non-dairy, unsweetened milk.
  • 2. If you want more sauce, just add more liquid (and more spice) and thicken it with corn starch.

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