My Gluten Free Coconut and Lemongrass Curry Recipe (vegan + low FODMAP)
Servings 2 people
Ingredients
- 400 ml coconut milk
- 3 tsp garlic infused olive oil (make sure there's no bits of actual garlic in it if you're low FODMAP)
- 1 tsp lemongrass puree
- 1/4 tsp salt
Fresh veg etc.
- 75 g edamame beans
- 1/2 orange/yellow pepper, diced
- 3 green chillis, finely chopped
- 3-4 cherry tomatoes, halved (optional)
- handful fresh coriander (optional)
- handful chopped spring onion (green parts only if low FODMAP)
Spices
- 1/2 tsp cayenne pepper
- 1 tsp turmeric
- 2 tsp garam masala
Instructions
- Start by frying your diced pepper in garlic-infused olive oil in a large frying pan for 1-2 minutes.
- Add all of your spices and green chilli to the pan and stir for 30 seconds.
- Add your coconut milk, along with the lemongrass puree and salt.
- Bring to the boil and simmer until the sauce has reduced and is looking thick and creamy.
- Lastly, add your edamame beans and stir in and heat for a further 3-4 minutes.
- Finish by garnishing with halved cherry tomatoes, freshly chopped coriander and chopped spring onion greens.
- Serve with boiled rice and enjoy!
Notes
Half of this recipe is a safe low FODMAP serving size during the elimination phase of the low FODMAP diet.