Cilantro (coriander)
(roughly chopped, for serving)
1 dash
Salt and pepper
(season to taste)
Instructions
Place a large saucepan over medium heat. Add the garlic-infused oil. Once hot, cook the leek leaves with the cumin, coriander, turmeric, and red pepper flakes (if using) for 1 minute until fragrant.
Add the minced ginger, sweet potato, and carrot. Stir well to coat with the spice mixture, then cover and cook for 3 minutes - stirring frequently to prevent the vegetables from sticking to the pan. Season generously with salt and pepper.
Next, pour in the vegetable stock and water. Bring to a boil, then place the lid on askew so some steam can escape. Cook for 20 minutes, stirring occasionally, until the vegetables are soft.
Meanwhile, rinse and drain the lentils, measure the amount you need, and roughly chop the spinach.
Once the vegetables have softened, remove the saucepan from the heat and gently mash to break up the sweet potato and carrot and slightly thicken the sauce.
Place the saucepan back over the heat, then stir in the lentils, spinach, and coconut milk. Cook for 3-4 minutes until the spinach has wilted and the coconut milk has heated through.
Remove the pan from the heat, squeeze in the lime juice, season with more salt and pepper to taste, and stir to combine.
Serve in bowls with extra lime wedges and fresh cilantro.
Notes:
Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms
