• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Daisy's Kitchen

  • Home
  • Recipes
    • Breakfast and Brunch Recipes
      • Homemade Bread Recipes
      • Muffin Recipes
    • Drink Recipes
      • Cocktail Recipes
      • Coffee Recipes
      • Juice Recipes
      • Smoothie Recipes
    • Main Dish Recipes
      • Fish Recipes
      • Lasagna Recipes
    • Meat and Poultry Recipes
      • Meatloaf Recipes
    • Quick and Easy Desserts
      • Easy And Quick Cake Recipe
      • Homemade Cookie Recipes
    • Side Dish Recipes
      • Dips and Spreads
    • Soup Recipes
  • Featured Recipes
    • Cracker barrel meatloaf recipe
    • Vitamix Peanut Butter Recipe
    • Sitemap
  • Submit Recipe
  • Contact Us
  • Navigation Menu: Social Icons

    • Email
    • Instagram
    • Pinterest
    • YouTube
You are here: Home / Recipes / Side Dish Recipes / Mushroom, Chickpea and Green Pepper Curry

Mushroom, Chickpea and Green Pepper Curry

Table of Contents

  • Mushroom, Chickpea and Green Pepper Curry Recipe
    • Ingredients
    • Instructions
    • Notes
Jump to Recipe Print Recipe

Mushroom, chickpeas and green pepper curry is rich, flavorful and filling curry that goes perfectly well with white rice or naan

One of my favorite foods from childhood – mushroom, chickpea and green pepper curry always makes for delicious dinner for our family. This rich and creamy curry is so flavorful, healthy and filling.

Chickpeas is one of my favorite legume beans that is not only delicious and adds flavor to any vegetable curry, it also offers so many healthy benefits. Not only is it protein rich, it is also high in dietary fiber. It contains vitamins and minerals and boosts intake of folate and manganese.

You can use store bought canned chickpeas, or if using raw, soak them in the water for few hours before starting to cook. I make it both ways. If I need them really quickly, I use canned chickpeas. I make sure to boil for some time, so that they are cooked properly.

Mushroom, Chickpea and Green Pepper Curry

If you want to use raw chick peas, you can soak 1 cup in water. Simply place the chick peas in medium sized bowl, fill with water a centimeter or two above the chick peas.

After soaking for at least 3 – 4 hours, place all the chick peas and water in pressure cooker. Add a pinch of baking soda. Boil in pressure cooker and let the whistle go for 3 – 4 times on medium flame. Adding the baking soda help them cook fast. Drain out the water when cooked. Use the drained chick peas for the curry.

Mushroom and green pepper add texture to the curry. You can skip either or both, or replace with another vegetable of your choice. I used to make just mushroom and recently started adding green pepper.

 

Mushroom, chickpea and green pepper curry goes perfectly well with cooked white rice or store bought naan. I normally boil the rice or saute a little with cumin seeds. Either way it tastes super delicious, and we normally end up overeating every time

Mushroom, Chickpea and Green Pepper Curry Recipe
Print Recipe

Mushroom, Chickpea and Green Pepper Curry Recipe

Mushroom, chickpea and green pepper curry is one of the rich, flavorful and filling foods that is not only delicious but also healthy!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4 servings
Calories: 500kcal

Ingredients

  • 1 can Chickpeas
  • 1 Green Pepper
  • 1 cup Mushrooms sliced
  • 1 tsp Cumin Seeds
  • 1 tsp Turmeric Powder
  • 1 Onions medium, sliced or chopped
  • 2 Tomatoes grated or chopped
  • 1/2 tbsp Ginger Paste
  • 1/2 tbsp Garlic Paste
  • Salt to taste
  • 1 tsp Cayenne Pepper or Peprika
  • 2 tbsp Vegetable Oil
  • 1/4 cup Coriander Leaves chopped

Instructions

  • Heat oil in a large frying pan over moderate heat.
  • Add cumin seeds. Cook until they start sizzling. Add ginger garlic paste. Cook for 30 seconds until slightly brown. Keep stirring with wooden spatula.
  • Add onions and cook until golden brown. Add turmeric, cayenne pepper and salt. Cook for 15 seconds.
  • Add tomatoes. Stir and mix well. Let the mix cook for 5 minutes until tomatoes are mushy.
  • Add green pepper and mushroom. Cook for 10 more minutes. Stir and mix well.
  • Add chickpeas. Stir with wooden spatula. Cook for 5 minutes.
  • Garnish with coriander. Serve warm in bowls with rice or naan.

Notes

 Instead of ginger garlic paste, you can use 1 inch piece of ginger and 4 cloves of garlic. Both crushed and thinly sliced. - Instead of fresh tomatoes, you can use tomato paste puree 1 cup. - If using raw chick peas, soak them in water for at least 3 - 4 hours. Cook them in pressure cooker for up to 3 - 4 whistles. Add pinch of baking soda while cooking the chickpeas. This will help them cook fast.
Mushroom, Chickpea and Green Pepper Curry Recipes

About Daisy

I'm 41 years old. I love cooking. I like to make my guests and my family happy by making delicious food.

You Might Also Like

HAWAIIAN BAKED PORK CHOP RECIPE

Delicious and Easy Baked Pork Chop Recipe

Keto Casserole With Ham, Ricotta And Spinach

Keto Casserole With Ham, Ricotta And Spinach

Home made buns recipe

Homemade Bun Recipe

How To Make Hazelnut Penuche Recipe

How To Make Hazelnut Penuche Recipe

Black Bean Soup Recipe

Black Bean Soup Recipe Easy and Delicious

Graham Streusel Coffee

Graham Streusel Coffee Cake

Find Us

Address
123 Main Street
New York, NY 10001

Hours
Monday—Friday: 9:00AM–5:00PM
Saturday & Sunday: 11:00AM–3:00PM

Previous Post: « SuperMoist Pumpkin Earthquake Cake
Next Post: Super Moist and Healthy Avocado Brownies »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Zucchini Baked Crispy Fries Recipes
Eggplant Parmesan Recipe

What is Eggplant Parmesan? Ever tasted eggplant? This scrumptious eggplant Parmesan Recipe is a great way to start. It has been in my Italian family for many years. When I was a little girl my Grandmother used to make it as a kind of a side dish, along with spaghetti and pork ribs. I used…

Read More

Grilled Vegetable Lasagna Recipe

Here comes the veggie sneaking time again. These aren’t quite so hidden, but they are mixed in with some other things to help disguise the taste for your non-veggie lovers.  I used some zucchini and asparagus for this recipe, but you can use whatever vegetables are in season at the time you make it.  This is also…

Read More

Delicious and Easy Beef Fajita Recipe You Must Try

A couple of secret ingredients make this beef fajita recipe tempting and ever so delicious. This was a hands down favorite at my little Mexican cafe restaurant that I owned many years ago. I make the fajitas with a steak called flap meat. Its a thin cut beef, much like skirt steak, cut in small,…

Read More

Caesar Salad with Steak

Skirt Steak is very yummy. In an effort to kick off 2016 with a high vegetable intake, I’m regularly adding salads to my dinner. It’s one of the ways I’m participating in #JustOneThingJan. I love a good salad, so making this happen hasn’t been much of a challenge; what has really tested me, though, is coming up with…

Read More

Categories

Featured Posts

Courgettes (Zucchini) Fritters – Easy Recipe

Courgettes (Zucchini) Fritters – Easy Recipe

Chicken Bell Pepper Stir Fry Recipe

Chicken Bell Pepper Stir Fry Recipe

Pioneer Woman Cinnamon Rolls Recipe

Pioneer Woman Cinnamon Rolls Recipe

Strawberry and Clove Detox Water Recipe

Strawberry and Clove Detox Water Recipe

12 Steak Recipe

12 Sheet Steak You Should Never Miss

Footer

My Favorites

Sausage and peppers Recipe
Chicken pot pie recipe
Lamb Kalia with Dhall Roti Recipe

Copyright © 2021 Daisy's Kitchen on the Foodie Pro Theme