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Curry, Asparagus-Mushroom-Chickpea

Asparagus-Mushroom Curry with Chickpeas


Asparagus-mushroom curry with chickpeas makes a quick, easy, delicous and comforting meal that is also vegan, plant-based, oil-free and gluten free.


  • 10 thick slices of leek
  • 3 garlic cloves, minced
  • 100g (3.5oz) mushrooms, sliced
  • 250g (8.8oz) asparagus
  • Himalayan salt to taste
  • ½ tsp. turmeric
  • ⅛ tsp. (or more) unsalted curry powder (I have a really spicy one)
  • ⅓ cup water
  • ½ cup coconut milk
  • 1 can chickpeas, rinsed and drained
  • 1 heaped tsp. cornstarch (or any other starch) + 2 tbsps. water (optional)


  1. Throw leek slices, minced garlic, sliced mushrooms, salt, 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. Now, if you see that the sauce is too liquid for your taste, pour in starch-water mixture stirring at the same time. Bring to boil again and turn off the heat.
  5. Finally stir in chickpeas.
  • Method: Saute

Keywords: asparagus-mushroom curry

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