Low FODMAP, gluten free and vegan sweet potato, spinach and vegetable curry

It doesn’t happen very often, but every now and then I just really don’t fancy eating any meat! Normally I’d take a chicken dish over a veggie dish any day but on Friday, I just really wasn’t in the mood for meat.

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So instead of my normal Friday night chicken curry, I decided to give a vegetarian curry a shot. What I definitely didn’t intend to create was a fully vegan curry too that was super easy to make and even more delicious!

Sweet potatoes are something pretty new to me. I’ve always been quite a fussy eater so tended to stick to normal potatoes because it’s what I knew! But boy was I missing out! Sweet potatoes are absolutely amazing. They’re so flavoursome and are low FODMAP in portion sizes upto 75g. So they are the perfect addition to a curry to bulk it out while really adding to the flavour.

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So then, all I needed was to decide which low FODMAP veggies I wanted in my curry experiment. I opted for carrots, peas, baby corn, mange tout, spinach, broccoli, spring onions (only the green tips) and sweetcorn. These were my choices but you could definitely adapt this for your favourites too.

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And basically thats it. Its the simplest curry ever. It’s so easy to make because everything just goes into a big pan or wok and cooks together! it’s fool proof.

So if you fancy giving this delicious Low FODMAP, gluten free, vegetarian and vegan sweet potato, spinach and veggies curry a go, all you need to do is follow the simple recipe below.

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Low FODMAP, gluten free and vegan sweet potato, spinach and vegetable curry (makes 4 servings)

You’ll need:

• 1 tbsp garlic oil
• 1 tbsp chilli oil
• 250g sweet potato (cubed)
• A selection of your favourite low FODMAP veggies
• 2 handfuls of spinach 
• Tin of chopped tomatoes
• 2 tbsp tomato puree
• 1 tsp cumin powder
• 1 tsp cayenne pepper
• 1 tsp low FODMAP curry powder (one without garlic and onions)
• ½ tsp asafoetida powder
• ½ tsp coriander powder
• ½ tsp chilli flakes
• ½ tsp mixed herbs
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 low FODMAP stock cube
• 150ml boiling water

Method:

1. Boil the sweet potatoes for 5 minutes until they just begin to soften.
2. While the sweet potatoes are boiling, lightly fry you low FODMAP veggies (except the spinach) in the garlic and chilli oils on a medium heat. 
3. Add the sweet potatoes to the other vegetables.
4. Mix in the spices and allow to fry for 2 minutes until aromatic. 
5. Next add the chopped tomatoes, the tomato puree, stock cube and boiling water. Allow the pan to come to the boil before reducing to a medium heat. 
6. After 5 minutes, add in the spinach and salt and pepper to taste. Allow the curry to simmer for a further 7-10 minutes. 
7. Enjoy while hot with some rice of a gluten free naan.  

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Thanks for reading my latest post and I hope you really enjoy making your very own ! If you do give this Low FODMAP, gluten free and vegan sweet potato, spinach and vegetable curry a try, please show me your tasty creation by tagging me on Instagram using @learningtolovelowfodmap.

Have a wonderful week,

Amy xx

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