Comments on: Mushroom Curry – Gut Friendly

By: Mireille

Mireille — Tue, 14 Nov 2023 15:50:58 +0000

Great recipe! The way the aubergine was cooked was probably the tastiest I’ve ever experienced. I did use one whole tin of garbonzo beans and regular brown mushrooms with half the amount of curry. I also had half a tin of lite coconut milk in the freezer, so I used that instead. I look forward to making this one again.

By: Jillian

Jillian — Sun, 13 Aug 2023 16:50:10 +0000

This was excellent! I used butter beans in place of the chickpeas (as I have a big bag to use up!) but otherwise followed the recipe. It had a real depth of flavour and tasted even better the following day. Definitely one I will make again.

By: diarmuid oneill

diarmuid oneill — Sat, 26 Mar 2022 19:37:51 +0000

tried this with good results. very flavoursome and recommend. some of the portions required were less than the amounts from the minimum sizes, eg 200ml of coconut milk but this comes in 400ml size so we froze the amount we didn’t need for the next time. the amount of curry powder seemed high as we were using hot curry powder, used half amount recommended and it was still fairly hot! the end product was still liquid so next time I will reduce the water added to 4 tablespoons. I added the zest of the lemon also which was a success. A great recipe and will use again. thanks 4 sharing the recipe guys.

By: Sheila Walsh

Sheila Walsh — Mon, 21 Mar 2022 09:50:35 +0000

Chickpeas are high fodmap, but I’ll substitute with something else.
A lot of pulses are high fodmap, which really cuts down choice. I would be quite intolerant of eg chickpeas, soya etc as I’m sure others are also.
Great to see no onions or garlic though.

By: Dave

Dave — Tue, 08 Mar 2022 11:55:37 +0000

Great recipe!! I will defo make this one again!