Chickpea Curry
[Vegan]
Author Bio
Reduce IBS symptoms with a 4-week meal plan and simple, delicious recipes!
The Low-FODMAP IBS...
Reduce IBS symptoms with a 4-week meal plan and simple, delicious recipes!
The Low-FODMAP IBS Solution Plan and Cookbook is your guide to successfully navigating the low-FODMAP diet and reducing IBS symptoms, including a 4-week meal plan and more than 100 low-FODMAP, gluten-free recipes that can be easily prepared in less than 30 minutes.
If you are one of the 45 million Americans suffering from Irritable Bowel Syndrome (IBS), eating food may be the start of a vicious cycle. The Low-FODMAP IBS Solution Plan and Cookbook will provide everything you need to stop this cycle and heal your gut, using the medically proven low-FODMAP diet.
Reduce symptoms of IBS and other digestive conditions with an easy-to-understand introduction to the low-FODMAP diet, a 4-week meal plan to guide you through the first phases, and more than 100 delicious low-FODMAP, gluten-free recipes that can be easily prepared in less than 30 minutes. You will receive sound, results-based advice from internationally recognized physician, surgeon and researcher Dr. Rachel Pauls, who uses the low-FODMAP diet to successfully treat her own IBS symptoms.
Inside, you'll find guidance and straightforward low-FODMAP recipes that put you back in control, plus numerous vegan and vegetarian options. Read more about Rachel Pauls, M.D.
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Chickpea Curry [Vegan]
This chickpea and quinoa curry is absolutely fantastic. The flavors are rich and complex, yet the recipe is so easy. Only one pot required! FODMAP fact: I love using canned tomatoes in cooking; you can enjoy 3/5 cup (about 4 ounces [115 g]) per serving.
Ingredients You Need for Chickpea Curry [Vegan]
How to Prepare Chickpea Curry [Vegan]
- Heat the oil in a large saucepan or Dutch oven over medium heat. Add the carrot and ginger and cook for 5 to 10 minutes, until starting to soften.
- Stir in the curry powder and cumin and let sit for 1 to 2 minutes.
- Add the stock, quinoa, and diced tomatoes and lightly simmer for 15 minutes, until the quinoa is tender.
- Stir in the chickpeas and coconut milk and warm for 1 to 2 minutes. Season with salt and pepper to taste.
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