Ingredients


1 large potato, diced

2 eggplant, diced

6 tbsp low FODMAP curry paste

3 tbsp vegetable oil

1 carrot diced

1 stalk celery diced

680g-700g jar tomato passata

300ml lactose/dairy free cream

2 red peppers, sliced

2 zucchini, diced

few cilantro sprigs, to serve

rice to serve








Method


Heat oven to 200C/180C fan/gas 6. Toss the potato, and eggplant with 2 tbsp curry paste and 2 tbsp oil in a large roasting tin.

Season, then roast for 30 mins. Meanwhile, make the sauce.

Fry the carrots and celery in the remaining oil in a large pan until softened and golden – add a splash of water if they start to dry out.

Stir in the remaining curry paste, cook for 3 mins, then add the passata, lactose/dairy free cream and 100ml water. Simmer for a few mins.

When the vegetables are roasted, tip them into the sauce with the peppers and zucchini.

Simmer for 10-15 mins until tender. Scatter with cilantro and serve.


Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Vegetable curry
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