Easy Veg Korma (Low FODMAP)
This is a lovely, simple coconut korma with a rich sauce. It is not spicy and is a hearty crowd-pleaser. It's also low FODMAP so what's not to love? Enjoy!
Serves 4
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Ingredients
- Brown basmati rice to serve
- 1 tbsp oil
- 4 medium tomatoes
- the green of 2 leeks approx 200g
- thumb-sized piece of fresh ginger approx 15g
- 1 medium fresh chilli
- 1 small courgette (260g max)
- 750 g potatoes
- 100 g green beans
- 240 g or ¾ of a 400ml tin of coconut milk
- 400 ml miso stock 400ml hot water mixed with 1 tbsp of gluten free miso – rice based miso
- 2 tbsp of tamari
- juice of 1 lemon
- 1 tbsp maple syrup
- 2 tsp ground dried cumin
- 2 tsp ground dried coriander
- 1 tsp ground dried turmeric
- 4 tsp ground dried medium curry powder
- 2 tsp salt
- ½ tsp black pepper
- 150 g cooked chickpeas
- 15g A small bunch of fresh coriander
- Optional: a couple of gluten-free pitta breads to serve
Instructions
- If you are serving this dish with rice, put your rice on first.
- Finely chop the green of the leeks, peel and finely chop the ginger. Finely chop the chilli, removing the seeds if you don’t like it spicy. Chop the courgette into bite-sized pieces and chop the the potatoes into small bitesize pieces so they cook quicker. Finely chop the tomatoes and the green beans in two.
- Put the oil into a family-size pot (4 litres) over a high heat for 2 minutes to heat the pot and oil. Reduce the heat to a medium heat and add the leek, tomatoes, ginger, chilli and 1 teaspoon salt. Stir regularly, keeping the lid on and leave to sweat for about 10 minutes. Check regularly and add a little water if the anything starts to stick to the bottom.
- Add the courgette, potatoes and chickpeas and turn the heat up high. Cook for 3 minutes, stirring regularly.
- Next, add the coconut milk, veg stock, tamari, maple syrup, lemon juice, cumin, coriander, turmeric, curry powder, remaining 1 teaspoon of salt and black pepper put the lid back on and bring to the boil, add the green beans and reduce heat and leave to simmer over a low heat for about 5 minutes.
- Check that potatoes are properly cooked before serving.
- Finely chop the full bunch of fresh coriander, stalks and all, and add just before serving.
