Easy Chickpea Curry on Potatoes
SERVES: 4 • PREP TIME: 10 MINUTES • COOK TIME: 10 MINUTES
FODMAP RATING: HIGH
Although this curry is delicious on its own, it also makes an amazing baked potato topper. It’s very flavorful, comforting and filling. Makes 4 servings with leftovers.
INGREDIENTS
1 onion
3 cloves garlic
2 tablespoons grated fresh ginger
1 jalapeno pepper (optional)
2 tablespoons curry powder
2 teaspoons cumin
2 teaspoons ground coriander
2 teaspoons paprika
2 (14-oz) cans diced tomatoes (blend up first if you don’t like tomato chunks)
1 (14-oz) can coconut milk (light or regular)
½ cup water
2 cans chickpeas, drained
1-2 teaspoons salt
1 teaspoon pepper
zest of 1 lime
juice of 1 lime
fresh cilantro
4 potatoes, 2 cups couscous, quinoa, or rice for serving
INSTRUCTIONS
1. If you’d like to serve on baked potatoes, scrub four potatoes and set them
to cook in the microwave for about 12 minutes. Otherwise, cook grain of
choice or eat curry on its own (still delicious!).
2. Chop onion, garlic and jalapeno. Heat a large pot over high heat and dry-
saute onions and jalapeno until the bottom of the pan starts to brown.
Add a splash of water to prevent sticking. Add garlic, grated ginger, then
add all the spices.
3. When onions appear soft (about 5 minutes), add the cans of diced tomato,
coconut milk, water, and chickpeas. Let heat through for a couple minutes.
4. Zest the lime peel into the curry, then squeeze the juice. Add chopped,
fresh cilantro. Serve with extra lime wedges and cilantro on top.
FODMAP swap: minimize onion and garlic to <1 tsp and gradually increase with tolerance or sauté
in oil and remove or sub with chives, leeks or green onion tops. Limit chickpeas to <½ cup, rinsed
thoroughly and increase with tolerance. Limit jalapeňo pepper to one small pepper per serving
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