500g pumpkin, peeled and cut into bite-size pieces
1 tbsp olive oil
4 skinless chicken thigh fillets, each cut into large chunks
1 large carrot, cut into wedges
1 stalk celery, cut into slices
2 tbsp low FODMAP curry paste (click here)
2 large tomatoes, roughly chopped
Drain well, then set aside. Meanwhile, heat the oil in a large frying pan, then add the chicken and vegetables.
Cook for 5-6 mins until the chicken is browned and cooked through.
Stir in the curry paste, cook for 1 min, add the tomatoes, then cook for another min.
Pour in 100ml boiling water and mix well. Simmer for 5 mins, add the spinach, then cook for 2 mins until wilted. Serve with rice and salad.
Recipe adapted from: Good Food