Category, , , DifficultyBeginner

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.

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

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
1

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.

2

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

3

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.

4

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.

5

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

6

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

7

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.

 

Ingredients

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

Directions
1

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.

2

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

3

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.

4

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.

5

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

6

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

7

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.

Low FOD MAP Chickpea & Mushroom Curry

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