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
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
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