Ingredients


2 tsp rapeseed oil

thumb-sized piece ginger, finely chopped

1 tbsp garlic infused oil

1 tsp ground coriander

½ tsp ground turmeric

½ tsp ground cumin

¼ tsp chili flakes (or less if you don't like it too spicy)

400g can chopped tomatoes

squeeze of golden syrup

1 large red pepper, halved, deseeded and chopped

small bunch coriander, stalks and leaves separated, chopped

140g large cooked peeled tiger prawns

250g pouch cooked brown rice





Method


Heat the oil in a non-stick pan and fry the  ginger  for 4-5 mins, stirring frequently, until softened and starting to colour.

Add the spices and chili flakes, stir briefly, then pour in the tomatoes with half a can of water and the syrup.

Blitz everything in the pan with a hand blender until almost smooth (or use a food processor).

Stir in the pepper and coriander stalks, cover the pan and leave to simmer for 10 mins. (The mixture will be very thick and splutter a little, so stir frequently.)

Stir in the prawns and scatter over the coriander leaves. Heat the rice following pack instructions. Serve.


Recipe adapted from: Good Food


Check out IBS-Health.com top IBS articles:


Recipes
New Low FODMAP Recipes
Share on FacebookShare on TwitterShare on LinkedInShare on TumblrShare on Google BookmarksShare on RedditShare on Stumble Upon
Low FODMAP Recipe and Gluten Free Recipe - Prawn jalfreziContentsIBS  FODMAP Home IBS-Health.com