Ingredients


1 tbsp olive oil

1 tbsp garlic infused oil

thumb-sized piece ginger, finely chopped

1 large carrot, chopped

1 stalk celery, chopped

2 zucchini, diced

1 medium eggplant, diced

1 red pepper, deseeded and chopped

1 yellow pepper, deseeded and chopped

1 tbsp chili powder

1 tsp ground cumin

1 tbsp tomato purée

2 x 400g cans chopped tomatoes







Method


Heat the oil in a large pan. Cook the ginger and vegetables for about 5 mins until starting to soften.

Add the chili, and cumin powder and cook for 1 min more.

Stir in the tomato purée, tomatoes and 250ml water. Bring to the boil and cook for 15-20 mins.  

Serve with rice and salad.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Vegetable chili
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