2 tsp sunflower oil
1 stalk celery, sliced
2 tbsp low FODMAP curry powder - click here
400g can chopped tomato
750g potato, diced
100g lactose free yogurt
1 tsp mint sauce from a jar
8 gluten free wraps
coriander sprigs, to serve
Heat the sunflower oil in a large saucepan and fry the celery for 6-8 mins until golden and soft.
Stir in 1½ tbsp curry powder, cook for 30 secs, then add the tomatoes and seasoning. Simmer, uncovered, for 15 mins.
Meanwhile, add the potatoes and ½ tbsp curry powder to a pan of boiling salted water.
Cook for 6-8 mins until just tender. Drain, reserving 100ml of the liquid.
Add the drained potatoes and reserved liquid to the tomato sauce. Heat through.
Meanwhile, mix together the lactose free yogurt and mint sauce, and warm the gluten free wraps following pack instructions.
To serve, spoon some of the potatoes onto a gluten free wrap and top with a few sprigs of coriander.
Drizzle with the minted lactose free yogurt relish, then roll up and eat.
Recipe adapted from: Good Food