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Ingredients


1 tbsp sunflower oil

150g low FODMAP curry paste

1 zucchini, diced

2 carrots, diced

1 stalk celery, sliced

1 eggplant, diced

500ml passata

1 red pepper, sliced

1 yellow pepper, sliced

100g lactose free yogurt

boiled rice, to serve

bunch coriander leaves, picked and stalks finely chopped




Method


Heat the oil in a large frying pan. Add the vegetables and cook over a low heat for about 8-10 mins until soft, stirring them often and adding a splash of water if they start to stick.

Add the paste and mix well, then add the coriander stalks, passata and 500ml water. Simmer for 20 mins, adding some more water if it gets too thick.

Add the peppers and cook for 15-20 mins more, until all the veg is tender.

Stir in the lactose free yogurt and most of the coriander leaves. Serve scattered with the rest of the coriander and the rice on the side.


Recipe adapted from: Good Food


Recipes Low FODMAP and Gluten Free Recipe - Vegetable jalfrezi
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