Creamy Vegan Chickpea-Zucchini Curry
11. June 2017
I’m absolutely addicted to rice, I love it. Rice is to me what chocolate is to most people. Sounds funny, but it´s true. After over ten years on a strict low carb diet, I can´t get enough of this small white grains.
And what tastes the best along with rice? Correct, a creamy curry with coconut milk and amazing spices. Together with chickpeas it´s going to be perfect.
Maybe you’re asking yourself now how I can eat chickpeas with a histamine intolerance. Well, it depends on the amount, and of course on how you histamine levels are in general. After years of of strict elimination diet, I decided to give nutrient-rich plantbased foods a chance again and implement them from time to time, even if they are considered histamine-containing. What can be bad about a food which nature has given us?
In the case of chickpeas the advantages definitely outweigh the disadvantages for me. They are a good source for the plantbased histamine-reducing diamines oxidase (DAO) and are rich in folic acid, copper, fiber, iron and zinc. In addition, I incorporated natural antihistamines in the recipe like onion, garlic, turmeric and coriander. You can find a separate blogpost about the topic here!
The only thing to be considered with a histamine intolerance is always: do not use the caned chickpeas, always boil them fresh. It takes a bit longer, but is enormously worth in terms of tolerance. If you don´t have a problem with histamine feel free to just use a can for the recipe.
What I write here is all based on my own experiences and my personal food list. So please make sure, that you can also tolerate the ingredients, try in small amounts or just replace some things.
Have fun with trying the recipe!
Dairy - free
For 2 servings
1 tbsp coconut oil
1 onion - diced (I tolerate white onions the best)
I tolerate white onions the best
1 inch pice of fresh ginger - grated
1 clove garlic - minced
1 tsp ground cumin
In small amounts ok for me
1 tsp ground coriander
1 tsp turmeric powder
1 can coconut milk (400ml)
1 tsp vegetable broth powder (yeast free)
1 large zucchini - diced
2 cups chickpeas (250g) - fresh cooked
Large handful fresh coriander - minced
Large handful fresh mint - minced
Heat the coconut oil in a large pan, add the onion and cook it until translucent. Add the ginger, garlic, cumin, turmeric, coriander and cook stirring constantly until it starts smelling very good – for about 1 minute
Add coconut milk and vegetable broth, raise the heat to high and bring to a boil. Then reduce to a simmer for 10 minutes, stirring from time to time.
Add chickpeas and zucchini and continue to simmer for another 20 minutes
Remove the pan from the heat, stir in half of the fresh herbs and serve the curry with rice and the remaining herbs as topping