2 tbsp sunflower oil
1 stalk celery, finely chopped
1 carrot, finely chopped
large piece ginger, crushed
1 tbsp garlic infused oil
½ red chili, finely chopped
1 tsp golden caster sugar
1 tsp black mustard seeds
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
2 tsp malt vinegar
400g can chopped tomatoes
400g raw shrimp
small bunch coriander, chopped
basmati rice and Carrot & cumin salad, to serve
Heat the oil in a deep-sided frying pan and cook the veg for 8-10 mins until it starts to turn golden.
Add the ginger, garlic infused oil and chili and cook for 1-2 mins. Stir in the sugar and spices for 1 min, then splash in the vinegar and tomatoes.
Season with salt and simmer for 5 mins, stirring, until the sauce thickens.
Stir in the shrimp, reduce the heat and cook for 8-10 mins until cooked through – if the sauce gets really thick, add a splash of water.
Remove from the heat, stir though most of the coriander.
Serve straight from the dish scattered with the remaining coriander, the rice and salad in separate bowls.
Recipe adapted from: Good Food
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