Chickpeas are the real workhorse in this curry, bringing a serious dose of fiber that your beneficial bacteria go wild for. Spinach folds in more fiber plus a hit of folate, and garlic and onion contribute inulin, a prebiotic fiber that specifically feeds the good stuff. Coconut milk ties it all together into something rich enough that nobody at the table will guess this bowl is basically a microbiome care package, because it just tastes like a really good dinner.
Ingredients
- 2 cups cooked chickpeas, rinsed if from a tin
- 4 cups fresh spinach
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 can coconut milk
- 2 tablespoons curry powder
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Heat oil in a large pot and saute onion until soft.
- Add garlic and ginger, cook 1 minute.
- Stir in curry powder and cook 30 seconds until fragrant.
- Add chickpeas and coconut milk, simmer 15 minutes.
- Stir in spinach and cook until wilted, about 3 minutes.
- Season with salt and serve.
Nutrition Facts (per serving)
| Calories | 390 |
| Total fat | 26g |
| Total carbohydrates | 32g |
| Dietary fiber | 9g |
| Protein | 11g |
| Sodium | 310mg |
Why This Is Good for Your Gut
Chickpeas are rich in soluble fiber and resistant starch, which beneficial bacteria ferment into short-chain fatty acids like butyrate, a key fuel source for your colon cells. Garlic and onion supply inulin, a prebiotic fiber shown to boost populations of Bifidobacteria, while spinach adds folate that supports the gut lining itself.
It only takes thirty minutes in one pot, and your gut bacteria will be talking about this bowl of curry for days.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
