Recipes from around the world
VERSILFOOD

India

Vegan Curry with Mushrooms and Chickpeas

35 minutes

Easy

Serves 4

Who said you need a ticket to travel?
All you need are fragrant spices, a pot on the stove, and carefully selected ingredients. In India, curry is a warm embrace—a convivial dish that tells stories of ancient traditions and intense aromas.

In this vegan version, the star is the Versilfood Mixed Mushrooms, bringing depth and character to a creamy, comforting recipe. Together with chickpeas and coconut milk, they create a perfect balance between sweetness and spices.

An authentic journey, in just one bite.

Ingredients

200 g Versilfood Mixed Mushrooms
200 g cooked chickpeas
1 golden onion
150 ml coconut milk
Extra virgin olive oil, as needed
1 teaspoon curry powder
½ teaspoon turmeric
½ teaspoon cumin
1 teaspoon paprika
Salt, to taste
Fresh parsley or coriander, to taste
140 g basmati rice

Preparation

Rinse the basmati rice under cold water until the water runs clear. Cook it in salted water (1 part rice to 2 parts water) for 10–12 minutes. Turn off the heat, let it rest covered, then fluff with a fork.
In a large pot, heat a drizzle of extra virgin olive oil. Add the chopped onion and cook with a pinch of salt for about 5 minutes until softened.
Add the curry, turmeric, cumin, and paprika, and toast them for about one minute to release their aromas.
Add the Versilfood Mixed Mushrooms and cook for about 10 minutes until soft and flavorful. Stir in the chickpeas and let them absorb the flavors.
Pour in the coconut milk, adjust with salt, and let it simmer for 5–7 minutes until the curry becomes thick and creamy.
Serve hot with basmati rice and finish with a sprinkle of fresh parsley or coriander.