Ingredients


2 tbsp sunflower oil

500g zucchini, thickly sliced

½ tsp cumin seeds

2 tbsp ginger, finely chopped

1 tbsp garlic infused oil

1 red chili, deseeded and finely chopped

1 tsp ground coriander

¼ tsp ground turmeric

500g tomatoes, chopped

150ml hot low FODMAP vegetable stock

225g pack raw shrimp

½ small bunch coriander, roughly chopped





Method


Heat the oil in a large wok and stir-fry the zucchini for 5-6 mins until softened. Lift from the pan with a slotted spoon, leaving the oil behind.

Add the cumin seeds to the pan and toast for a few secs, then add the ginger, garlic oil, chili and spices.

ook, stirring for 1-2 mins, then tip in the tomatoes and cook for a few mins more.

Pour in the stock and simmer to make a pulpy sauce, then add the zucchini and shrimp.

ook gently until the shrimp change from grey to pink and the zucchini are tender, but not too soft.

Stir in most of the coriander, saving some to sprinkle over the top. Serve with basmati rice.


Recipe adapted from: Good Food


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