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My Gluten Free Coconut and Lemongrass Curry Recipe (vegan + low FODMAP)
Course
Main Course
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
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.