Ingredients


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





Method


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

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