This Miso Mushroom Chickpea Curry combines earthy mushrooms, hearty chickpeas, and savory miso for a rich, umami-packed curry. It’s simmered in a fragrant blend of spices and coconut milk, creating a creamy, comforting dish. Paired with a refreshing fennel salad, the crunchy, aromatic and lightly pickled fennel adds a crisp contrast to the richness of the curry.
Serves 4
For the mushrooms:
250g chestnut mushrooms, sliced
250g wild mushrooms, roughly torn
3 tbsp soy sauce
2 tbsp maple syrup
2 tbsp sesame oil
For the curry:
1 tbsp olive oil
1 tbsp butter
1 onion, diced
3 cloves of garlic, minced
25g ginger, minced
1 tsp ground coriander
1 tsp ground cumin
Pinch of chilli powder
1 tbsp tomato paste
2 tbsp brown rice miso paste
400g chickpeas, drained
400ml coconut milk
250ml veg stock
150g spinach
For the fennel salad:
1 fennel, thin sliced
2 spring onions, finely chopped
10g coriander, leaves picked
1 tbsp toasted sesame oil
1 tbsp rice wine vinegar
1 lime, zest and juice
1 tbsp black sesame leaves
Crispy chilli oil, optional to serve
Preheat the oven to 190C fan. Line a baking tray with baking paper. Place the mushrooms in a large bowl and pour over the soy sauce and maple syrup, tossing to coat. Roast for 25 minutes, mixing halfway until cooked and caramelised.
Heat a deep pan over a medium heat with the butter and olive oil. Add the onions with a pinch of salt and cook down until softened, about 5 minutes. Add the garlic, ginger for 1 minute until fragrant. Then stir through the ground spices, tomato and miso paste. Pour in the chickpeas, coconut milk and veg stock and bring to a simmer for 10 minutes. Stir through the spinach to wilt in the sauce with half the mushrooms then taste to season.
While the curry is simmering, prepare the fennel salad by mixing all the ingredients together in a large bowl.
Top the curry with the remaining crispy mushrooms and serve alongside the fennel salad. Drizzle over the chilli oil if you’d like.
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