A no-effort weekday dinner staple: creamy, nutritious Low FODMAP Vegan Coconut Green Curry.
Ingredients
2 tsp
Coconut oil
(tsp; (or garlic infused; if you can tolerate it))
1 piece, 1-inch
Ginger root
(1 inch chunk; peeled)
2 potato
Yukon Gold potato
(medium)
1 florets
Broccoli florets
(whole head)
1 medium
Zucchini
(cut into small chunks)
1 bunch
Spinach
(250g)
1 cup
Coconut milk, sweetened
(just short of 1 cup 240 ml)
1 cup
Water
(just short of 1 cup 240 ml)
1 tsp
Cumin
(ground)
2 tsp
Turmeric, powder
(ground)
1/2 tsp, minced
Red chili pepper (also chile or chilli)
(can use powder)
1/2 fruit
Lime
(juice)
1/2 cup
Cashew nuts, salted
(optional - handful)
1/2 cup
Coriander, ground
(Fresh; optional)
Instructions
Heat up the coconut oil in a large sauce pan on medium heat.
Peel and chop the ginger and add to the pan together with the turmeric and cumin, before stirring and cooking for a few minutes until the ginger is soft.
Meanwhile, peel and cut the potato in 1 inch cubes before adding to the pan and letting sauté for a few minutes. You can add a splash of water or more oil if the spices/potato start to stick to the bottom of the pan.
Cut broccoli into florets and courgette into small chunks and add to the pan together with the coconut milk and equivalent amount of water.
Cook until the potato cubes are soft (about 15-20 minutes depending on size).
Remove from the heat, add spinach, chilli flakes and a squeeze of lime and give it a stir.
Add more salt and spices if needed before topping with cashews and fresh coriander.
