cooking oil spray
2 small eggplant
1 medium zucchini, cut into 1.5cm/½in chunks
2 large carrots, chopped
½ red pepper, deseeded and diced
½ tsp ground cumin
½ tsp ground coriander
¼ tsp chili powder
pinch ground cinnamon
227g/8oz tin chopped tomatoes
2 heaped tbsp roughly chopped fresh coriander, plus extra to garnish
400ml/14fl oz low FODMAP vegetable stock
½ small lemon, juice only
For the Quinoa
1 pack ready to use quinoa
½ small lemon, finely grated zest only
2 heaped tbsp roughly chopped fresh coriander
freshly ground black pepper
Preheat the oven to 200C/180C Fan/Gas 6. Cut the eggplant in half from top to bottom and score in a criss-cross pattern through the flesh.
Place on a small baking tray and spray with oil. Season with a little black pepper and bake for 30-40 minutes or until very tender and lightly browned.
Meanwhile, spray a large non-stick frying pan with oil and place over a medium heat.
Add the veg and cook for five minutes, stirring regularly until softened and lightly browned.
Add the cumin, coriander, chili and cinnamon and cook for a few seconds, stirring constantly.
Pour the tomatoes into the pan. Add the coriander and stock. Season with a little salt and lots of ground black pepper and bring to a gentle simmer.
Cook for around 20 minutes, stirring occasionally until the vegetables are tender and the sauce is thick.
Just before the sauce is ready, heat the quinoa as instructed.
Mix the quinoa with the lemon and coriander and heat. Divide the vegetable between two plates, add the quinoa and serve.
Recipe adapted from: Good Food