Mushroom & Chickpea Curry

This mushroom-chickpeas curry is made with leeks & spices like garam masala, cumin & coriander bring this curry to full flavor & aroma.

Mushrooms are so tasty and not to mention how healthy they are - they are rich in selenium, vitamin D, riboflavin, niacin, copper, potassium, beta-glucans, pantothenic acid (great for digestion, nervous system and skin), ergothioneine (an antioxidant) and are a powerful anti-cancer food. 

Mushrooms are also 'meaty' in their taste and texture so that definitely adds a lot of flavor to any recipe. In this recipe, I added a whole 16 ox. box of mushrooms along with some fresh home-cooked chickpeas and veggies.
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Note - In this recipe, while the video was rolling, I forgot to add the mushrooms at the beginning (don't know how that happened!..:) but I did make note of it in the video also. So, make sure when you are ready to make the recipe, you would add the mushrooms along with onions and the leeks in the beginning part of the cooking process.  

Other than that, I can definitely say the recipe came out extremely aromatic and super tasty! You can also tweak the amount of the seeds paste to your liking. I love the creaminess and the nutrition that these seeds provide (sunflower, sesame and pumpkin) so I added a good amount of the seeds paste but you can add more or less to your liking. 

Try this mushroom curry with quinoa, rice, naan or lettuce wraps if you are trying to lose weight. This mushroom curry is creamy, aromatic and healthy.

Ingredients -

1. Organic portabella mushrooms - 16 oz.  
2. Yellow onion - 1 large size
3. Leeks - 1 whole 
4. Roma tomatoes - 4
5. Garlic - 1 whole
6. Boiled chickpeas or any beans of your choice (optional)  - 1-2 cups (or more - as you wish)
7. Green onions - 1 whole (green and whites all finely chopped)
8. Ginger - 2 inch 

Creamy Seeds Paste - 

1. Organic sunflower seeds - 2 Tablespoons (see pics below)
2. Organic pumpkin seeds - 2 Tablespoons
3. Organic sesame seeds - 1 Tablespoon
3. Water - See note below*

Soak overnight and rinse when ready to make the paste. Add fresh clean water and make into a creamy paste. 

*For adding water when making paste - In the glass container, look at how much your seeds are and add the water amount slowly so you can adjust the consistency of the paste. You do not want the seeds paste to be too thin or too thick either - you want it to be creamy so add little water, blend first and then adjust if needed.

Spices and Oils -   

1. Organic unrefined coconut oil - 3-4 Tablespoons
2. Black pepper - 1 Teaspoons
3. Organic Himalayan sea salt- per taste or start with 2 Teaspoons for this quantity
4. Paprika or Deegi Mirch - 1 Teaspoon (adjust later)
5. Tomato paste - 2 Tablespoons
6. Cumin powder - 1 full Teaspoon
7. Coriander powder - 1 Teaspoon
8. Garam masala - 1 Teaspoon
9. Dried Fenugreek (at the end) - 2 Tablespoons
10. Fenugreek powder - 1 Teaspoon
​11. Bay leaves powder - 1 Teaspoon

Top With (Optional) -

1. Organic extra virgin olive oil (1 teaspoon per plate)
2. Fresh squeezed lemon juice (few drops of fresh lemon juice per plate)
3. Organic apple cider vinegar (1 Tablespoon per plate)

Simple Steps -

1. Watch the video for step by step instructions and see the photos below. 

Servings -

To reduce the quantity, all you have to do is reduce the veggies and the creamy seed paste quantity accordingly. I would suggest keeping the veggies same quantity. But if you decide to cut the vegetables quantity in half. then you can do the same with seed paste - make it in half.

To increase more (if making for guests, etc.) - Same goes when you want to increase this recipe. As you add more cups of vegetables or another block of tofu, you would add slightly more of the seeds paste.

There really are no rules so don't be scared. 

Single (Adult portion size) - This would easily serve 6 good size servings.
2 people (Adult portion size) - approx. 3 servings each.
Family of 4 - Will serve each a good size serving plus some good leftover.