Ingredients


1 carrot, finely diced

1 celery stalk, finely diced

2 mild red chili, deseeded and chopped

1 tbsp olive oil

25g/1oz lactose free unsalted butter

1 tbsp garlic infused oil

2.5cm/1in knob of fresh ginger, peeled and grated

8 green cardamom pods, slightly crushed

1 tsp ground cumin

1 tbsp ground turmeric

½ tsp chili powder

1 tsp ground coriander seeds

2 large potatoes, peeled and cut into cubes

1 small pumpkin, peeled, seeds removed and cut into cubes

570ml/1pt low FODMAP chicken stock

125ml/4fl oz lactose free yogurt

85ml/3fl oz lactose free double cream

1 tbsp lemon juice

6 large handfuls leftover turkey, chopped

1 tbsp fresh coriander leaves, chopped





Method


Heat the oil and lactose free butter in a large non-stick casserole pot.

Add the carrot, celery, chili and cook for 2-3 minutes, then add the garlic infused oil, ginger, chili, cardamom, cumin, turmeric and ground coriander.

Cook over a medium heat until the vegetables are soft, being careful not to burn the spices.

Add the potatoes and pumpkin and cook until the potato begins to stick to the bottom of the pan slightly.

Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper.

Reduce the heat and simmer for 10-15 minutes, until the potatoes and pumpkin are tender.

Stir in the lactose free yogurt and cream, then add the lemon juice.

Add the cooked turkey, fold in and simmer to heat through.

Sprinkle with coriander leaves and serve immediately.


Recipe adapted from: Good Food

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