2 tbsp sunflower or vegetable oil
1 celery stalk, chopped
1 tbsp garlic infused oil
700g potatoes, peeled and cut into chunks
4 carrot, thickly sliced
2 parsnip, thickly sliced
2 tbsp low FODMAP curry paste
1 litre/1¾ pints low FODMAP vegetable stock
a small bunch of fresh coriander, roughly chopped
Lactose free yogurt and gluten free naan bread, to serve
Heat the oil in a large pan and cook the celery over a medium heat for 3-4 minutes until softened, stirring occasionally.
Tip in the potatoes, carrots, garlic infused oil and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
Stir in the curry paste, pour in the stock and then bring to the boil.
Reduce the heat, add the quinoa, cover and simmer for 15-20 minutes until the quinoa and vegetables are tender and the sauce has thickened.
Stir in most of the coriander, season and heat for a minute or so.
Top with lactose free yogurt and the rest of the coriander. Serve with gluten free naan bread.
Recipe adapted from: Good Food