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low FODMAP Chickpea & Mushroom Curry

Here’s a fab chickpea & mushroom low FODMAP curry so perfect for anyone with a sensitive tummy, it is from our online Happy Gut Course. It's easy, quick, tasty, and super satisfying. 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 20 minutes

Serves 4

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  • 15 g Fresh Ginger
  • ½ Chilli
  • 1 Aubergine
  • 1.5 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


  • 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.
Keyword low fodmap, plantbased, vegan
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