Spicy and fragrant coriander, chicken and vegetable curry anyone? Packed full of protein and vegetables, it’s delicious and will keep you full for a long time! It’s also gluten and lactose free! But you can serve with naan bread if you’re not gluten free (or if anyone has a good recipe for a gluten free one let me know!).
I’ve had a craving for a good curry for a while, but being low fodmap means using a packet sauce is out of the question. So I got creative. The base recipe is taken from here, but I’ve done quite a bit of editing – removing the onion, garlic etc and adding a lot more veggies.
Let me know if you give it a go – tag me on instagram @learningtolivewithibs, on twitter @amytodd93 or use the hashtag healthywithamy. I’d love to see what you think!
Per serving (makes 3 servings)
275 kcal
Carbs – 18.9g Fat – 6 g Protein 35.8g
Ingredients
- Chopped ginger (about 3 tsp)
- 1/2 tsp tumeric
- 1 tsp chilli powder (I used extra hot but use whatever heat you like)
- 1 chopped chilli
- 1 tsp smoked paprika
- 1 tsp cumin seeds
- 1 tin of chopped tomatoes (mine was 400g)
- 400g diced chicken breast
- 1 red pepper (chopped into chunks)
- 1 courgette (chopped into chunks)
- 1 aubergine (chopped into chunks)
- 2 medium carrots (chopped into chunks)
- 2 large handfuls spinach
Method:
- Mix together the chopped ginger, tumeric, chilli powder, smoked paprika and chopped chillis in a bowl. Grind into a paste using a pestle and mortar, or a blender if you have one. Add a small amount of water to form a smoother paste.
- Add a dash of water to a large frying pan, and fry the cumin seeds on a medium heat for a few seconds, before adding the paste along with a dash more water
- Add the chicken and fry for a few more minutes.
- Add the tinned tomatoes and all the chopped vegetables apart from the spinach and lower the heat to simmer.
- Cover and leave to simmer until the vegetables are soft and the chicken cooked through.
- Stir through the spinach and cook until wilted.
- Scatter over the chopped fresh coriander to serve.
Serve with lactose-free natural youghurt, rice, naan bread if not gluten free or any other side you fancy and enjoy! Tumeric-spiced rice would be lovely with this. Simply mix dry basmati rice with a tsp of tumeric before cooking as normal.!
I hope you enjoy it, I’m definitely going to be experimenting with more curry recipes. And maybe a low fodmap thai green or red curry? Let me know if you have any recipes you want to see made healthier!
learningtolivewithibs 