Low FODMAP Vegetable Curry with Rice
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 4
Ingredients
- 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
Instructions
- In a large and deep pan heat the garlic infused oil
- Add zucchini, eggplant and red bell pepper and stir frequently for a few minutes
- Add the diced potato and the spices and stir gently
- Reduce heat and add the chopped tomatoes and let it simmer for about 20 minutes
- Add the coconut cream and keep on simmering for another 20 minutes
- Taste for seasoning (add some salt if needed)
- While the vegetables are cooking prepare the rice following the instructions from the packet
- Remove bay leaves
- Use a small bowl to compact the rice and give it a shape (optional) and put the vegetable curry all around it
