3 tbsp vegetable oil

1½ tsp cumin seeds

1 dried Kashmiri chili, whole with seeds

5cm/2in piece fresh root ginger, finely shredded

1 celery stalk, sliced

3 carrots, thinly sliced

2 medium potatoes, peeled and cubed

1 red or yellow pepper, seeds removed, cut lengthways into 5mm/¼in-thick strips

1 handful spinach leaves

1 tbsp garlic infused oil

1 tsp salt

½ tsp ground turmeric

1½ tsp Kashmiri chili powder

6 tomatoes, cut into strips

1 tsp wine vinegar

½ tsp toasted ground cumin seeds

Serves - 2-4


Heat the oil in a heavy-based saucepan or karahi over a medium heat and add the cumin seeds, whole dried chili and about two-thirds of the shredded ginger, and fry for 30 seconds until aromatic.

Add the carrots, celery and fry for 5–6 minutes, or until they are just softening but not browned and still have a little crunch.

Add the potatoes, peppers, salt, turmeric and chili powder, and fry for a further 3–4 minutes.

Lower the heat, then add the tomato and heat through. Stir in the spinach, vinegar, ground cumin and garlic infused oil, scatter with the remaining shredded ginger, and serve.

Recipe adapted from: Good Food
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*We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Vegetarian curry with tomatoes and peppers