As the weather gets colder, you’re probably craving comfort food - and it doesn’t get better than this Veggie Curry.
Ingredients (serves 2):
- 1 tsp garlic-infused olive oil
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp ground coriander
- 1 tbsp tomato paste
- ½ cup low FODMAP vegetable stock
- 200ml light coconut cream
- 150g Kent or Japanese pumpkin, peeled and cubed
- 100g zucchini, cubed
- 1 can of diced tomatoes
- 130g green beans, trimmed and halved
- ½ cup canned lentils, drained and rinsed
- Salt & Pepper (to season)
For the topping:
- ½ Lebanese cucumber, grated
- 1 tbsp chopped fresh coriander
- ½ cup Greek yoghurt (or unsweetened coconut yoghurt)
Method:
- In a medium saucepan, heat the garlic-infused oil over medium heat. Add cumin, turmeric, coriander, and tomato paste. Cook, stirring, for 30 seconds. Add the vegetable stock and bring to a simmer.
- Transfer to a slow cooker (or keep cooking on the stovetop). Add coconut cream and pumpkin. Season. Cook on high for 1 hour 30 minutes (or low for 3 hours).
- Add zucchini and tomato. Cook until soft, then add green beans and lentils. Cook for a final 20 minutes or until vegetables are just tender.
- To make the topping, mix grated cucumber, coriander, and yoghurt in a small bowl.
- Serve curry with warmed home made naan or rice, a dollop of yoghurt mix, and extra coriander on top.
