3 tbsp vegetable oil

1½ tsp cumin seeds

1 dried Kashmiri chili, whole with seeds

5cm/2in piece fresh root ginger, finely shredded

3 small carrots, thinly sliced

2 stalks celery, thinly sliced

1 zucchini, diced

1 red or yellow pepper, seeds removed, cut lengthways into 5mm/¼in-thick strips

1 tsp salt

½ tsp ground turmeric

1½ tsp Kashmiri chili powder

250g/9oz tofu, cut into 3cm/1¼in x 1.5cm/¾in pieces

3 tomatoes, cut into strips

1 tsp wine vinegar

½ tsp toasted ground cumin seeds

¾ tsp low FODMAP curry powder


Heat the oil in a heavy-based saucepan or karahi over a medium heat and add the cumin seeds, whole dried chili and about two-thirds of the shredded ginger, and fry for 30 seconds until aromatic.

Add the carrots, celery and zucchini and fry for 5–6 minutes, or until the vegetables are just softening but not browned and still have a little crunch. Add the peppers, salt, turmeric and chili powder, and fry for a further 3–4 minutes.

Lower the heat, add the tofu to the pan and gently stir everything together for about five minutes, then add the tomato and heat through. Stir in the vinegar, ground cumin and curry powder, scatter with the remaining shredded ginger, and serve.

Recipe adapted from: Good Food

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