Looking to switch up your meal plans to include more gut-friendly dishes? There’s a common misconception that food which is good for us compromises on taste – but our chickpea and mushroom curry proves that’s not the case! With roots in India, curry is a staple favourite across the globe and our chickpea and mushroom variant shows how diverse – and delicious – they can be. The dish is ideal for introducing more depth and complex flavours into mealtimes, and the great news is that many of the ingredients used can be gut-friendly too!

The next time you’re tempted to pick up an Indian takeaway meal, why not put time aside to try out our chickpea and mushroom curry, and join our campaign for a better supported gut? The dish is suitable for vegetarians but it’s a versatile dish - chicken or fish can be added if preferred. Why not give it a try today?

Chickpea and Mushroom Curry - Serves 2


  • 400g Chickpeas
  • 1 Punnet Button Mushrooms
  • 2 Cloves Garlic
  • 2 tsp Garam Masala
  • 2 tsp Cumin
  • 1 tsp Turmeric
  • 1/2 tsp Chilli Flakes Remove if you have digestive troubles or a sensitive stomach
  • 1 Small Onion
  • 1 Cube Vegetable Stock
  • 100ml Water
  • 400g Coconut Milk
  • 1 Handful Flaked Almonds
  • 1 Small Bunch Coriander
  • 1 Lime
  • 1 Sachet Fullgreen Riced Cauliflower
  • 1 tbsp Extra Virgin Olive Oil
  • 1-2 Sachets of Bimuno® DAILY


  1. Begin by dicing the onion, slicing the mushrooms and crushing the garlic.
  2. Chop the coriander into small pieces. Zest the lime and cut in half.
  3. Heat a dash of extra virgin olive oil in a large saucepan on a medium heat, then add the onions
  4. Heat a dash of extra virgin olive oil in a large saucepan on a medium heat, then add the onions
  5. Once the onion has been browned for one minute, add the garam masala, cumin, chilliflakes, turmeric, garlic and stir, cooking for 1 minute. Add the mushrooms and cook for 5 minutes.
  6. Dissolve the vegetable stock cube in 100ml of boiling water and add to the mixture. Bring it to the boil, then reduce heat to a simmer.
  7. Add the chickpeas and coconut milk and simmer for 8 minutes, or until the sauce begins to thicken.
  8. Heat the Fullgreen Riced Cauliflower as per packaging instructions and dish up, stirring lime zest into each portion.
  9. Take the curry mixture off the heat and stir in half of the chopped coriander. Add Bimuno® DAILY and stir in. Squeeze in the lime juice and serve the curry, half and half over the cauliflower rice.
  10. Top with the remaining coriander to serve, along with flaked almonds and a final dash in lime juice.
Chickpea & Mushroom Curry

Why is this good for the gut?

As well as making for a delicious meal, chickpea and mushroom curry contains some important and diverse nutrients for the body. The chickpeas are a fantastic source of protein – but also fibre! Just 9% of UK adults meet the 30g recommended daily intake of fibre (which includes 5g of prebiotic fibre), according to a study published on behalf of Public Health England1. Alongside the chickpeas, the dish also contains garlic and onion, which are a source of prebiotic fibre. Mushrooms contain B vitamins, such as riboflavin, niacin and pantothenic acid. B vitamins are thought to help the body in diverse ways, such as helping the body utilise the energy from the food we consume.

Turmeric contains the active compound curcumin, which is believed to have anti-inflammatory properties, and as such could give the immune system a helping hand. Phytosterols and unsaturated fats are believed to be particularly heart-healthy, promoting high-density lipoprotein, known as ‘HDL or ‘good cholesterol’ – and you’ll find these in the flaked almonds! Lime is a rich source of vitamin C and potassium, which are believed to act as an antioxidant and support nerve signals respectively.

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Your gut can be a complex system, so why not get to know it better? What we put into the gut matters, read more on gut health below:

For more delicious dishes, meals and snacks that support a thriving gut microbiome, check out our other recipes below.


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