Chickpea Curry (A Pressure-Cooked Legume-Free Version)
This Pressure-Cooked Chickpea Substitute Curry is a warm, creamy, low-lectin-friendly twist on classic chickpea curry without using legumes. Instead of chickpeas, this recipe leans on cauliflower, mushrooms, and peeled zucchini to create a hearty texture while allowing the curry spices, coconut milk, garlic, ginger, and turmeric to shine. Pressure cooking helps soften the vegetables and makes the dish easier to enjoy for those who are experimenting with a low-lectin lifestyle or looking for a gentler alternative to bean-based curries.
- Time: 35 min
- Servings: 4
Source: luvmyrecipe.com
Ingredients
- large head of cauliflower, cut into small florets
- chopped cremini or white mushrooms
- tablespoon avocado oil or olive oil
- small onion, finely diced
- garlic, minced
- tablespoon freshly grated ginger
- tablespoon curry powder
- teaspoon ground turmeric
- teaspoon ground cumin
- teaspoon ground coriander
- full-fat coconut milk
- low-sodium vegetable broth
- chopped peeled zucchini
- Sea salt to taste
- Fresh cilantro for garnish
- Optional: squeeze of fresh lemon juice