Anti Inflammatory Golden Coconut Curry Mushroom Chickpea Stew
This deeply satisfying stew is the kind of bowl that warms you from the inside out — rich, golden, and fragrant with turmeric, ginger, and a generous blend of curry spices that fill the kitchen the moment they hit the pan. Turmeric and ginger are two of the most well-researched ingredients when it comes to supporting a low-inflammation lifestyle, and here they're not an afterthought — they're the backbone of the entire dish. Cremini mushrooms add a meaty, earthy depth that makes this feel genuinely hearty, while two cans of chickpeas bring plant-based protein and satisfying bulk. Full-fat coconut milk gives the broth a silky, luscious body that balances the heat from the cayenne without dulling any of the spice. Baby spinach stirred in at the end adds a pop of color and a boost of greens without any extra effort. A squeeze of fresh lemon juice right before serving brightens everything up and ties all those bold flavors together beautifully. This recipe makes four servings, so it's perfect for a weeknight dinner with leftovers that honestly taste even better the next day.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 2 tsp ground turmeric
- 2 tsp curry powder
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 lb cremini mushrooms, quartered
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup low-sodium vegetable broth
- 2 cups baby spinach, loosely packed
- 1 tbsp fresh lemon juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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