Low FODMAP Vegetable Curry

Low FODMAP Vegetable Curry with Rice
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 4
  • 3 cups (570g) brown or jasmine rice
  • 1 zucchini (courgette), diced
  • 1 medium-large eggplant (aubergine), diced
  • 1 red bell pepper (capsicum), diced
  • 1 large potato, peeled and diced
  • 2 and ½ cup (1 can 400g) chopped tomatoes
  • 1 cup canned chickpeas, drained and well rinsed
  • 1 cup (200 ml) coconut cream
  • 5 bay leaves
  • 1 tablespoon ground cumin
  • ½ teaspoon ground cloves
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 2 seeds from a cardamom pod (take one pod, crush it and grind 2 little seeds)
  • Pinch of cayenne pepper
  • 1 tablespoon coriander (fresh chopped, semi dried, dried)
  • 1 teaspoon ground ginger or a small piece fresh ginger
  • 4 tablespoons (¼ cup) garlic infused oil
  • Salt and pepper to taste
  1. In a large and deep pan heat the garlic infused oil
  2. Add zucchini, eggplant and red bell pepper and stir frequently for a few minutes
  3. Add the diced potato and the spices and stir gently
  4. Reduce heat and add the chopped tomatoes and let it simmer for about 20 minutes
  5. Add the coconut cream and keep on simmering for another 20 minutes
  6. Taste for seasoning (add some salt if needed)
  7. While the vegetables are cooking prepare the rice following the instructions from the packet
  8. Remove bay leaves
  9. Use a small bowl to compact the rice and give it a shape (optional) and put the vegetable curry all around it


About Larah

I have been suffering from Irritable Bowel Syndrome for many years, but it took a longtime to get a diagnosis, since then I have been following a low FODMAP diet, which has changed my life for the better. This is my story and experience with IBS and the low FODMAP diet.