Microba Recipe: Chickpea curry
(Serves 4)
Reduce production of hexa-LPS and beta-glucuronidase with this chickpea curry recipe rich in galacto-oligosaccharides (GOS).
Ingredients:
- 2 tbsp olive oil
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 2 tsp garam masala
- 15 to 20 fresh curry leaves, or 30 dried curry leaves
- 1 large onion, diced
- 6 garlic cloves, minced
- 2 tsp ginger, minced
- 2 tbsp tomato paste
- 2 medium tomatoes, diced
- 800g boiled chickpeas (boiled will contain more GOS than canned)
- 400ml can coconut milk
- 1 tbsp lemon juice
- 3 tbsp tahini
- ½ cup water
- 2 tsp salt
Spices:
- 1 tsp curry powder
- 1 tsp coriander powder
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground turmeric
- ½ tsp ground black pepper
Method:
1. Heat the olive oil in a Dutch oven over medium-high heat.
2. Add cumin and coriander seeds, tossing frequently for around 1 minute.
3. Add curry leaves and stir for 15 seconds.
4. Add onions and ½ tsp salt. Cook until they are slightly tender.
5. Add garlic and ginger, stirring frequently for 1-2 minutes.
6. Add the spices and tomato paste, stirring
