Ingredients


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

125g spinach












Method


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

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Chicken & pumpkin curry
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