Mushroom Lentil Curry with Chickpeas and Turmeric

Mushroom Lentil Curry with Chickpeas and Turmeric

Prep: 15 mins | Cook: 40 mins | Total: 55 mins

Serves: 4

Total Carbs: 60g (approx.)

Total Calories: 350 (approx.)


  • 1 tablespoon olive oil or coconut oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 200g mushrooms, sliced
  • 1 cup red lentils, rinsed and drained
  • 1 can (400g) chickpeas, drained and rinsed
  • 1 can (400g) diced tomatoes
  • 400ml coconut milk
  • 2 cups vegetable broth
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1 tablespoon lemon juice (optional)


  1. In a large pot, heat the olive oil or coconut oil over medium heat. Add the cumin seeds and mustard seeds. Cook until they start to sizzle and pop, about 1 minute.
  2. Add the chopped onion to the pot and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
  3. Stir in the turmeric powder, ground coriander, ground cumin, and paprika. Cook for another 1-2 minutes, allowing the spices to release their aroma.
  4. Add the sliced mushrooms to the pot and cook until they begin to soften, about 5 minutes.
  5. Stir in the red lentils, diced tomatoes, coconut milk, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the lentils are tender.
  6. Add the drained and rinsed chickpeas to the pot. Continue to cook for another 10 minutes, allowing the flavours to meld together.
  7. Season with salt and freshly ground black pepper to taste. If desired, stir in the fresh cilantro and lemon juice for added freshness and flavour.
  8. Ladle the Mushroom Lentil Curry into bowls and serve hot. This dish pairs well with rice, naan, or your favourite flatbread.

This recipe is:

  • Gluten-free
  • Vegetarian
  • Vegan
  • Contains no nuts

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