Chickpea and mushroom curry is loaded with vegetables, plant-based protein, and the most delicious red curry sauce. Serve it over vibrant yellow turmeric rice for a satisfying meal that's ready in 45 minutes. This almond milk curry is made without coconut milk, but it's still super creamy and satisfying!
Cook the rice according to package instructions. If you'd like to make yellow rice, add 1 tsp of turmeric powder to the water when you add the salt. When the rice is done cooking, set it aside until the vegetable curry is done cooking.
While the rice is cooking, start cooking the vegetables. In a large pan over medium heat, saute the diced onion, sliced carrots, sliced bell peppers, and sliced mushrooms until they start to soften, about 10 minutes.
Add minced garlic, 2 tbsp red curry paste, 2 tbsp curry powder, ½ tsp salt, and ¼ tsp black pepper to the pan. Stir and let it cook for 2-3 minutes or until it's fragrant.
Add the rinsed and drained chickpeas, 1 cup vegetable broth, and 2 cups unsweetened almond milk to the pan. Bring it to a low simmer then reduce the heat to medium-low and let it cook for 20-25 minutes or until the vegetables are all tender.
Squeeze half a lime over the curry and garnish with fresh cilantro. Serve over yellow turmeric rice.
Only use unsweetened plant milk to make this almond milk curry. Sweetened plant milk or vanilla-flavored almond milk should not be used to make a savory recipe.
Red curry pasta is a little bit spicy, if you don't like spicy food, you should use green or yellow curry paste instead.
You don't need to use store-bought curry paste if you'd rather make it from scratch. However, it's convenient and a time saver to use the jarred paste. Personallly, I think the jarred paste tastes just as delicious as making homemade curry paste.
Store the leftover chickpea curry in an airtight container for 4-5 days or freeze it for a future meal.