Ingredients


1 tbsp oil

1 carrot, finely chopped

1 celery stalk, finely chopped

2 tbsp low FODMAP curry powder

thumb-sized piece ginger, peeled and finely grated

1 tbsp garlic infused oil

2 x 400g cans chopped tomatoes

200ml lactose free double cream

4 cod fillets (about 125-150g each)

zest 1 lemon, then cut into wedges

1 handful baby spinach

handful coriander, roughly chopped


Serves - 4





Method


Heat the oil in a large, lidded frying pan. Cook the carrot and celery over a high heat for a few mins, then stir in the curry powder, ginger and garlic infused oil.

Cook for another 1-2 mins until fragrant, then stir in the tomatoes and some seasoning.

Cook for 8-10 mins until thickened slightly, then top with the cod.

Cover and cook for another 5-10 mins until the fish is cooked through.

Scatter over the lemon zest and coriander, then serve with the lemon wedges to squeeze over.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Curried cod
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