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

200g/7oz rice


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

Vegetarian Gluten Free and Low FODMAP Recipe -  Potato curry
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