Chickpea Curry With Asparagus and Mushrooms

Prep: 30 minutes
Yield: 2-3 servings

A super simple, fragrant vegetable curry that is ready in no time.



  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.


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