1 tbsp olive oil
1 tbsp garlic infused oil
½ red chili, finely chopped
1 tsp cumin seeds
1 tsp low FODMAP curry powder
1 tsp turmeric
2 tbsp tomato purée
200ml/7fl oz low FODMAP vegetable stock
250g/9oz potato, peeled and cut into cubes
salt and freshly ground black pepper
chopped coriander, to garnish
spoonful lactose free yogurt, to serve
Serves - 4
Heat the oil in a frying pan over a medium heat. Add the chili, cumin seeds, curry powder and turmeric powder and fry for a further minute to release the aromas.
Add the tomato purée and vegetable stock, stir well and bring to a simmer.
Add the potato and simmer for 10 minutes, or until the potato is cooked through.
Season, to taste, with salt and freshly ground black pepper.
To serve, pour into a warm bowl, sprinkle with the fresh coriander and spoon the lactose free yogurt into the middle.
Recipe adapted from: Good Food