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

Name: 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)

georgeats.com

FODMAP friendly vegetarian curry that is gluten free, nut free and easily adapted for vegans or meat eaters. Simple, healthy, delicious.

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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)