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
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