1 tbsp olive oil

1 tbsp garlic infused oil

thumb-sized piece ginger, finely chopped

1 tsp cumin

1 tsp paprika

1 red chili, deseeded and chopped

1 stick celery chopped

2 carrots, chopped

2 zucchini, diced

1 red pepper, deseeded and chopped

1 small eggplant diced

1 tbsp chili powder

1 tbsp tomato purée

2 x 400g cans chopped tomatoes

Serves - 4


Heat the oil in a large pan. Cook the vegetables and chili for about 5 mins until starting to soften. Add the spices and cook for 1 min more.

Stir in the tomato purée, tomatoes and 250ml water or vegetable stock. Bring to the boil and cook for 25-30 mins.  Serve with basmati rice.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Vegetarian chili