Common Room » Magical Recipes/Mornings » Magical Evenings » FENNEL & CHICKPEA CURRY

FENNEL & CHICKPEA CURRY

Published on 22 February 2019 at 14:14

This is such a nice and mild curry for the ones who can't eat really spicy. Before I got diagnosed with IBS I ate a lot of chillies in my food, I was obsessed. But yeah now I am in a lot of pain if I eat really spice curry. So I created a beautiful creamy and LOW fodmap friendly fennel and chickpea curry. Served with black rice and a cucumber-pineapple salad. Let me show you how to make it.

 

You will need:

 

- 1 can of chickpeas (save the water to make vegan merengue!)
- 1 can of light coconut milk
- 200 grams of chopped tomatoes
- 1 tbsp of tomato paste
- 1 small fennel
- 2 curry leaves
- 1 tbsp vegan yellow currypaste with lemongrass
- 4 cloves of garlic
- 1 thumb size of fresh ginger (grated)
- 1 tsp ground cinnamon
- 1 tsp ground cardamon
- 1 tsp turmeric powder
- 1 tsp of fennel seeds
- 1 tsp fenugreek seeds
- pinch kala namak salt (optional)
- 2 tsp sweet smoked paprika
- stalks of 50 grams fresh coriander
- 3 tbsp maple syrup
- zest and juice of 1 lime

- 1 tbsp coconut flower
- salt and pepper to taste

 

First slice the fennel in half thin rings. Heat up a thick coated pan on medium to low heat and add some sunflower or coconut oil. Add in the fennel with some salt and pepper and let that cook for 15 minutes until beautiful light brown and sticky. Add a touch of water and then add all of the spices and let the cook out for 5-6 minutes until fully combined in your smelling senses and in the food. 

 

Add a tablespoon of tomato paste and the maple syrup and let that catch a little bit with the fennel and spices to infuse. Then plop in the chickpeas and let every little pea coat in those beautiful spices to extract full flavour in the end.  Grate in the fresh ginger and garlic. And the yellow curry paste. I added at this stage a touch of sesame oil to stay beautiful and shiny. Then add the coconut milk, curry leaves and chopped tomatoes and stir. Let that bubble away for 10 minutes. After those minutes, season the chickpea curry with coriander stalks, zest and juice of a lime, salt, pepper and maybe a little bit more maple syrup for balance.

 

This is such a quick and delicious curry. Great for a light lunch or healthy dinner. And if you are having friends over serve also with naan bread, chutney and a vegan mango lassi! Beautiful INDIAN SPREAD! 

 

Curry garnish:

Fresh dates, fennel tops, pumpkin and sunflower seeds, chickpea sprouts, sesame seeds and fresh coriander.

 

Black rice:

 

Rinse the rice under cold running water. I used the 1:2 method. Added a little bit of salt and cooked the rice within 30 minutes. 

 

Salad:

 

- 1 slice of pineapple
- sprig of mint
- 1/4 of a cucumber
- some fresh coriander leaves
- 1 tbsp sesame oil
- zest and juice of 1 lime
- salt and pepper

 

Cube the pineapple in small pieces. Rock the herbs. Slice the cucumber with a little peeler. Dress the salad with the lime and sesame oil and flavour up with salt, pepper, herbs and zesty lime. 

 

Enjoy the magic!

 

 


 »

Add comment

Comments

There are no comments yet.