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

Vegetarian Gluten Free and Low FODMAP Recipe -  Pumpkin Curry
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