Nicky’s recipe for April – Kale and Chickpea Curry

April 09th, 2019

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To mark IBS awareness month I thought I would give you one of my favourite curry recipes.

 

It doesn’t contain any dairy or gluten – two foods which commonly cause gut symptoms and is packed with antioxidants in the kale, B vitamins in the mushrooms and phytoestrogens in the chickpeas.

 

Trying to work out what might be triggering your IBS symptoms can be difficult so do consider having a blood test at the centre to measure whether you have any food intolerances.

 

Kale and Chickpea curry

 

Ingredients

 

1 large onion

3 garlic cloves, finely chopped

1 heaped tsp curry powder

25g fresh ginger, grated

2 green chillis or 1 red finger chilli finely chopped

400g tinned chickpeas, drained or 200g dried chick peas soaked over night and cooked to packet instructions

400ml tin of coconut milk

250g mushrooms, halved

Juice of 1 lime

2 lemon grass sticks

15 medium kale leaves

2 tbsp soy sauce

2 tbsp Thai fish sauce

Large bunch of fresh coriander

 

Method

 

1.    In a large casserole fry the onion and garlic gently in the coconut oil over a medium heat until soft. Stir in the curry powder, ginger, chillis and cook for a further couple of minutes.

2.    Next add the drained chickpeas, coconut milk, button mushrooms, lime juice and lemon grass sticks, stir well and simmer for 30 minutes.

3.    Remove the stems from the kale and chop the leaves into strips. Steam them for 5 minutes then stir into the curry. Add the soy and fish sauces. Taste the mixture and season with salt and ground pepper.

4.    Scatter the curry with coarsely chopped coriander, including the stems as they are full of flavour.

 

Nicky Seabrook

BSc.Dip.IONmBANT CNHC

 

 

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