Chickpea, kumera and mushroom curry

This creamy oil free curry has gone down really well. Its spicy, salty, creamy and sweet with some big punchy flavours. It’s very filling and for the meat eaters out there, the mushrooms give it that meaty kind of texture.

The first time I made it, I intended on serving it with brown rice but the rice didn’t cook properly so I had to think on my feet and soaked some vermicelli rice noodles. Both my husband and son asked for it with noodles from then on.

That first time I made it, I added the soaked noodles into the curry just before adding the spinach. The noodles soaked up most of the sauce and although it tasted really good, it was a bit gluggy. Since then, I serve the curry on top of the noodles and it’s much better.

You could use the flat rice noodles or any other noodles you’d like, but the vermicelli have a nice bite to them which adds an extra texture to the dish.

I definitely recommend doubling or even tripling the paste recipe and keeping it in the fridge for next time. Its also easier for your blender if you have a bigger bulk of ingredients. If you really can’t be bothered, just buy a red curry paste without the shrimp paste and it’ll work just as well.

This recipe serves 2 adults, 1 tween who eats like an adult and 1 toddler.


For the paste

3 cloves garlic

1 red chilli, with the seeds

1 tsp galangal, grated

1 stick of lemon grass, just the white part (I buy it frozen)

1 shallot or small onion, chopped

1 tsp cumin

1 tsp fresh grated ginger

1/2 tsp pink Himalayan salt

Pinch of fresh ground black pepper

For the curry

1 can coconut milk

1 1/2 cup cooked chickpeas or 1 tin drained

1 medium orange kumera, peeled and chopped into bite sized pieces

9 medium mushrooms, chopped into quarters (use whatever variety you have)

2 cups baby spinach

3 squares of vermicelli rice noodles, soaked and drained


1. Blend the paste ingredients until smooth. I use a nutri bullet, but you could use a pestal and mortar or a hand blender.

2. In a large pot, cook the paste in a few tablespoons of water for around 12 minutes. Keep the heat to medium and stir every now and then. You might have to add a little more water to stop it from sticking.

3. Boil the kettle and put your noodles into a large bowl.

4. While the paste is cooking, peel and chop the kumera, mushrooms and wash the spinach.

5. Cover the noodles with boiling water.

6. Add the kumera to the paste, mix and add the coconut milk. Cook for around 5 minutes Add the chickpeas and cook until the kumera is cooked through (smaller pieces cook faster).

7. Add the spinach to the curry, mix and cook until its wilted.

8. Drain the noodles.

9. Serve the curry over the noodles and enjoy!

Let me know if you make this recipe and how you found it. I’d love to see a photo too.

One thought on “Chickpea, kumera and mushroom curry

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