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Chickpea & Mushroom Curry

Here’s a fab chickpea & mushroom low FODMAP curry so perfect for anyone taking part in our Happy Gut Course. It's easy, quick, tasty, and super satisfying. There is not a lot else to say about this dish! Also goes great when served with some toasted gluten-free pittas chopped into soldiers and some of brown rice as a side. Well worth a shot.

Takes: 15 minutes

Serves: 4

INGREDIENTS

 15 g Fresh Ginger

 ½ Chilli

 1 Aubergine

 1.50 tbsp Oil

 3 tbsp Tamari (or Soy sauce)

 5 tbsp Water

 150 g Tinned Chickpeas

 250 g Oyster Mushrooms

 2 tbsp Curry Powder

 A small bunch of fresh coriander/basil/chives

 160 g Tinned Coconut Milk

 400 g Tinned Tomatoes

 ½ Juice of Lemon

 1 tsp Black Pepper

 

DIRECTIONS

Peel and finely chop the ginger. Remove the end off the chilli (and if you don’t like it spicy, remove the seeds too) and finely chop.

Finely chop the aubergine into small pieces (we like using a serrated knife as it chops aubergine easiest). Finely chop the oyster mushrooms.

Put a large saucepan on a high heat and add the oil and leave it to heat up for a minute. Add the chilli and the ginger and cook for 2 minutes, stirring regularly. Add the oyster mushrooms and cook for 3-4 minutes.

Add the aubergines and cook for 2 minutes stirring regularly. Add the tamari and cook for a further 2 minutes, continuing to stir well, so that all the aubergine and mushrooms gets infused with the lovely tamari flavour. Now add the 5 tablespoons of water and cook stirring regularly until the aubergine becomes soft and cooked.

In the meantime, drain and rinse the chickpeas thoroughly. Roughly chop the coriander/basil/chives and set aside.

Then add all the remaining ingredients into the pan and cook for 5 minutes, when it boils, then reduce to a simmer.

Remove from the heat, taste and adjust the seasoning to your pallet. Garnish each serving with some chopped coriander/basil/chives and if you like it spicy, additional chilli flakes go great as a topping, too. Enjoy.

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