FODMAP friendly vegetarian curry (gluten free, vegan option) - George Eats

Ingredients

• 60ml (3 tablespoons)* ghee or oil
• 1 large (or 2 small) carrots (reasonably finely chopped)
• 50g spring onion greens (finely chopped)
• 40-50 g ginger (finely chopped)
• 1 small red capsicum (chopped)
• 1 small green capsicum (chopped)
• 250 g common cabbage (chopped)
• 2 large tomatoes (chopped)
• 2 teaspoons ground garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1/4-1/2 teaspoon Asfoetida ((hing) powder, optional (see notes))
• Water (to cover (anywhere from 750ml to 1 litre works, it will just determine the thickness of the sauce))
• 8 cardamom pods or 1/2 – 1 teaspoon cardamom powder
• 1 tablespoon sweet paprika ((use 4 teaspoons for NZ, US, UK, Canada and Europe teaspoons))
• 1 tablespoon cumin ((use 4 teaspoons for NZ, US, UK, Canada and Europe teaspoons))
• 2 tablespoons garam masala ((use 8 teaspoons for NZ, US, UK, Canada and Europe teaspoons))
• 1 tablespoon fenugreek seeds ((use 4 teaspoons for NZ, US, UK, Canada and Europe teaspoons))
• 1 tablespoon coriander powder ((use 4 teaspoons for NZ, US, UK, Canada and Europe teaspoons))
• 1 teaspoon turmeric powder
• 1 teaspoon Kashmiri chilli ((see notes))
• 1-2 teaspoons amchoor (optional (see notes))
• 50 g tomato paste
• Juice of 1 lemon
• 1 x 500 g packet of firm tofu (drained)
• Whatever low FODMAP vegetables you fancy
• 125-250ml (1/2 - 1 cup)* lactose free full cream (you could also use yoghurt (milk or a plant based substitute, see notes)
• Seasoning (to taste)