2 stalks celery finely chopped
½ litre low FODMAP vegetable stock
2 tbsp olive oil
salt and black pepper
1 tbsp garlic infused oil
½-1 tsp chili flakes
1 tbsp mild curry paste
250g/9oz floury potatoes, peeled and cut into small cubes
200g/7oz tinned tomatoes
Heat a saucepan or large (lidded) frying pan over a medium heat.
Add the oil and once hot fry the celery with a pinch of salt and gently fry until golden-brown.
Once golden, add the garlic infused oil, chili flakes, curry paste and two tablespoons of water.
Gently fry for a further two minutes over a low heat. Stir in the potato.
Pour in the tomatoes and the stock, bring to a simmer, cover with a lid and simmer gently for 15 minutes, or until the potatoes are completely soft and the sauce has thickened.
Meanwhile, cook the rice according to packet instructions.
Heat through for 3-4 minutes then serve with the rice.
Recipe adapted from: Good Food