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Chickpea Mushroom Curry - vegan, gluten free

Plants are magic & food is fuel! Imagine if we all treated them as such- how much better off we could all be & feel.

This creamy curry was a staple in my freezer for my postpartum periods. Nutrient rich with lactogenic ingredients, freezer friendly, plus the whole family will enjoy.


If you make it, be sure to share your creation on instagram & tag us @mabelmaesbakery. Can't wait to see your creation!


Lactogenic ingredients: Mushrooms: great source of vitamin D which is helpful for breastfeeding because it allows the body to absorb calcium. Just a half cup of mushrooms provide 9% of your recommended daily amount of vitamin D!

Chickpeas: these protein loaded, fibrous beans help balance your blood sugar AND help keep you & baby's immune system strong thanks to B6. They also contain saponins, a natural plant compound that's known to have a positive effect on the hormones (prolactin & oxytocin) related to breast milk production.

Brown Rice: fiber full, and rich in thiamin (vitamin B1) to help energy metabolism. Thiamin passes through breastmilk to help baby reach their growth & development goals.

Turmeric: a powerful anti-inflammatory to aid in reduction of postpartum swelling, helps with digestion & has been used for centuries to help boost milk production

Coconut Milk: hydrating, nutritious & high in MCTs (medium-chain triglycerides); fats that are easily digested, thus quickly converted to energy to keep you fueled as a busy mama.



Chickpea Mushroom Curry

4 servings

30 minutes


1 can full fat coconut milk

8 ounces mushrooms, sliced (Portobello or cremini preferably, but any will do!)

1 can cooked chickpeas, drained

1 medium onion, diced

2 cloves garlic, minced

2 tbsp coconut oil

2 tbsp curry powder

1 tbsp GF all purpose flour (sub regular if not GF)

2 tsp cumin

1 tsp turmeric

1/2 tsp black pepper (reduce to a pinch if sensitive to spice)

1/2 tsp paprika (reduce to a pinch if sensitive to spice)

1/2 tsp sea salt

1-2 cup spinach

Serve over brown rice, grain of choice, or as is with naan on the side

garnish with: chopped cilantro & a squeeze of fresh lime


Directions:

  1. Slice mushrooms, put into medium sized bowl

  2. Dice onions, add to mushroom bowl

  3. Mince garlic, add to mushroom & onions. Set aside

  4. In small bowl, combine: curry, flour, cumin, turmeric, black pepper, paprika, salt. set aside

  5. Heat oil a cast iron or heavy bottomed skillet over medium heat

  6. Once oil is warm, add mushroom, onion & garlic. Sautee until onion is translucent & mushrooms are tender.

  7. Pour in spice/flour mix. Stir for a minute until fragrant

  8. Add chickpeas

  9. Pour in coconut milk & stir

  10. Bring to boil then reduce to simmer. Cover

  11. Simmer 10 minutes stirring once or twice throughout

  12. Add spinach. Cover & cook 5 for minutes until coconut milk has thickened

  13. Pour over rice or serve with naan

  14. Garnish with cilantro & squeeze of lime



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