Turkey Tail Mushroom and Chickpea Curry


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon powdered turmeric
  • 1 tablespoon powdered turkey tail mushroom
  • 1 can chickpeas, drained and rinsed
  • 1 can diced tomatoes
  • 1 can coconut milk
  • 4 cups spinach leaves
  • Salt and pepper to taste
  • Cooked rice for serving


  1. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until soft, about 5 minutes.
  2. Add the garlic and ginger and cook for another minute.
  3. Add the powdered turmeric and turkey tail mushroom and stir to combine.
  4. Add the chickpeas, diced tomatoes, and coconut milk. Bring to a boil, then reduce heat and simmer for 15 minutes.
  5. Stir in the spinach leaves and cook until wilted, about 3 minutes.
  6. Season with salt and pepper to taste. 

This creamy  and fragrant dish will be sure to satisfy your taste buds. Serve it with cooked rice for a filling and satisfying meal that's both healthy and delicious.


Enjoy Fellow Foragers!

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