1 tbsp sunflower oil
1 stalk celery, thickly sliced
1 medium carrot, chopped
1 red pepper, deseeded and chopped
2 tbsp low fodmap curry paste
400g can chopped tomatoes
300g leftover turkey, diced
300g leftover cooked potatoes (either boiled or roast), diced
small pack cilantro, roughly chopped
Rice, to serve
Heat the oil in a large pan over a fairly high heat. Cook the carrot, celery and pepper for 3-4 mins until starting to soften and brown slightly.
Stir in the low FODMAP curry paste, then cook for another 1-2 mins.
Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.
Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season.
Scatter with cilantro and serve with rice and salad.
Recipe adapted from: Good Food