1 tbsp sunflower oil
1 large carrot, thickly sliced
1 red pepper, deseeded and chopped
2 tbsp low FODMAP curry paste - click here
400g can chopped tomato
300g leftover turkey, diced
300g leftover cooked potato (either boiled or roast), diced
small pack coriander, roughly chopped
rice or gluten free naan bread, to serve
Heat the oil in a large pan over a fairly high heat. Cook the carrot and pepper for 3-4 mins until starting to soften and brown slightly.
Stir in the curry paste, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.
Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season. Scatter with coriander and serve with rice or gluten free naan.
Recipe adapted from: Good Food