The basis of this curry is that you can both use up anything you’ve got in your fridge and also add any fish/meat/tofu if you wish!
I also wanted to make something that was relatively low cost. All the vegetables in here were either bought cheap from the market or had a reduced sticker on. I’ve also kept it as a pure tomato base to avoid the cost of coconut milk (I do love a tomatoey curry anyway!).
This recipe has aubergines in. I would definitely say get rid of the skin if you have #ibs . It will still taste delicious, just nicer on your tummy.
Spice my food is just a no go for me now. It really is such a #triggerfood - but feel free to add some if you like it!
Ingredients
One onion
one tin of tomatoes
one tin full of water
half an aubergine
three big mushrooms or 6/8small ones
four garlic buds/1 One heaped tablespoon of garlic purée
one heaped teaspoon of turmeric
One heaped teaspoon of garam masala
one heaped tablespoon of ginger
one heaped teaspoon of garlic powder
one heaped teaspoon of cumin powder
Salt and pepper to taste
bowl full of spinach
packet of green beans
oil of choice
Method
Heat pan on a high heat add oil of choice
sliced onions and fry over with salt and pepper
add seasoning and toast
chop off skin of aubergine and slice into chunks
chop mushrooms and add these and aubergine to pan to fry over
add tin tomatoes and water then the garlic
allow to simmer add the rest of the vegetables
simmer for at least 45 minutes
taste so you can see whether you would like to add more seasoning
serve with rice gluten free bread on a jacket potato
Tags: #ibsfriendly #ibsdiet #ibsfood #easyrecipesathome #quickeasymeals #curryrecipe #vegancurry #veggiecurry #glutenfreemeals #glutenfree #glutenfreeuk #glutenfreerecipes #glutenfreelondon #dairyfreeuk #eggfreeuk #healthyrecipes #healthyrecipe #glutenfreefoodie #glutenfreedinner #croydonsrising #croydonlife #londonfoodscene #yummymeals #yummyhealthyfood #yummyhealthyeasy