½ pumpkin (about 200g), peeled, deseeded and cut into bite-sized pieces
140g firm tofu (we used Cauldron), cut into cubes
1 tbsp rapeseed oil
75g quick-cook brown basmati or wild rice
1 celery, finely chopped
1cm piece ginger, peeled and finely chopped
1 tbsp garlic infused oil
1 lemongrass stalk, woody tip and outer leaves removed, bulbous end lightly bashed (to help release oils)
½ red chili, deseeded and finely chopped
½ tsp turmeric
½ tsp ground cumin
½ tsp ground coriander
½ pineapple, peeled, and cut into chunks
200g baby spinach
150ml low FODMAP vegetable stock (or water)
150ml lactose/dairy free cream
1 tsp gluten free soy sauce
juice 1 lime
2 tbsp finely chopped coriander
Heat oven to 200C/180C fan/gas 6. Tip the pumpkin into a non-stick roasting tin and roast for 15-20 mins or until almost soft.
Remove and set aside. Meanwhile, pat the tofu dry and fry in the rapeseed oil in a frying pan until golden brown. Remove from the pan, set aside.
Meanwhile, cook the rice following pack instructions until tender.
Drain and cover to keep warm. Heat the oil in a wok or large non-stick frying pan over a medium heat.
Add the celery and cook for 2 mins until soft but not coloured.
Add the ginger, lemongrass, chilli and spices, and cook for 3 mins more.
Stir through the pineapple and roasted pumpkin, then add the spinach and pour over the stock and lactose free cream.
Stir gently to combine, slowly bring to the boil, then reduce to a simmer for a few mins until the spinach starts to wilt. Remove the lemongrass and discard.
Add the tofu cubes, gluten free soy sauce, garlic infused oil, lime juice and coriander, and stir well.
Just before serving, check the seasoning, adding more lime juice or soy sauce if needed. Serve with the rice.
Recipe adapted from: Good Food