200g brown basmati rice
1 tbsp olive oil
1 small pumpkin peeled and diced
1 stalk celery, diced
2 tbsp mild low FODMAP curry paste
300ml low FODMAP vegetable stock
4 large tomatoes, roughly chopped
3 tbsp lactose free yogurt
small handful cilantro, chopped
Cook the rice in boiling salted water, as per pack instructions.
Meanwhile, heat the oil in a large frying pan and cook the pumpkin for 2-3 mins until lightly browned.
Add the celery and the curry paste and fry for 3-4 mins more.
Pour over the stock, then cover and simmer for 15-20 mins, or until the pumpkin is tender.
Add the tomatoes, then gently cook for 3-4 mins, until the tomatoes slightly soften.
Take off the heat and stir through the lactose free yogurt and cilantro.
Serve with the rice and salad if you like.
Recipe adapted from: Good Food