29 January 2016
This low FODMAP vegan coconut & pumpkin curry makes for a delicious and filling meal. In this recipe, I will teach you how to make a curry from scratch, as we can’t use pre-made curry pastes as they normally contain garlic or onion. Once you have mastered this curry base you can experiment by adding different ingredients like tofu or spinach.
I don’t tolerate a lot of chilli so this curry is very mild, if you like your curry hot then you can add more chilli at the end of the recipe. This recipe freezes really well so you can make a batch, freeze it, and then use as a grab and go lunch option.
Don’t be scared of the long ingredient list below. Many of the ingredients are dried spices or staple pantry items which will last for many recipes. Having these low FODMAP ingredients in your pantry will help you create many more delicious low FODMAP meals.
Prep time: 20 minutes
Cook time: 40 minutes