Ingredients


200g brown basmati rice

1 tbsp olive oil

1 small pumpkin, peeled and diced

2 tbsp low FODMAP mild curry paste

300ml vegetable stock

4 large tomatoes, roughly chopped

3 tbsp lactose free yogurt

small handful coriander, chopped


Serves - 4







Method


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 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 coriander. Serve with the rice if you like.


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 #lowfodmaprecipe - Indian pumpkin curry