Low fodmap vegetable korma (vegan, gf, nf)

This is a really versatile dish, you can cook it low and slow on the hob or in a slow cooker, you could make the sauce in advance and add cooked vegetables in later, it’s up to you. You can switch up the vegetables, adding anything that you like and add baked tofu or another source of protein of your choice. This is also a fab recipe for batch cooking and freezing as it reheats beautifully.  

VEGETABLE KORMA (serves 4)

Ingredients

1 tablespoon garlic infused oil

1 bunch spring onions - green part only

1 thumb sized knob of fresh ginger - finely grated

1 tablespoon turmeric

1 teaspoon curry powder (check it’s onion and garlic powder free to keep it low fodmap)

1 teaspoon garam masala

1 teaspoon ground coriander

1 teaspoon ground cumin

Generous pinch of black pepper

Generous pinch of chilli powder 

1 can of coconut milk (refrigerated use the set part only to keep it low fodmap)

1 can water

1 teaspoon low fodmap stock/ 1 stock cube. I use Fody foods. You could sub for 1 tablespoon of tamari or soy sauce.

4 large waxy potatoes

1 courgette

2 carrots

1/2 can of chickpeas

Large handful of green beans

1 cup tender stem broccoli

And any other veg you love

Method

Add the oil to a large pan/casserole dish over a medium heat. Add the spring onion and ginger and sauté for a minute or so. Add all of the spices and let them cook out for a couple of minutes, stirring occasionally. Chop the carrots, courgette and potatoes into bite sized chunks, add to the pan and give everything a good stir. Add the green beans, chickpeas, broccoli and veg stock along with the coconut milk then fill the coconut milk can with water, add it into the dish then stir.

Turn up the heat, bring to the boil then cover, and reduce to a simmer, stirring frequently until the potatoes have cooked through and the sauce has reduced and thickened.

 Serve with rice, fresh coriander and a squeeze of fresh lime juice.