Vegan Coconut & Pumpkin Curry with Roasted Chickpeas
This low FODMAP vegan coconut & pumpkin curry makes for a delicious and filling meal.
- Time: 60 min
- Servings: 4
Source: monashfodmap.com
Ingredients
- Japanese pumpkin or sweet potato, chopped in 1-2cm chunks
- large carrots, roughly chopped
- Eggplant, chopped into 2cm pieces
- bunch fresh coriander
- olive oil
- canned chickpeas in water, rinsed
- chilli flakes
- ground coriander
- ground turmeric
- ground cumin
- crushed ginger
- garlic infused olive oil
- spring onion, green tips only
- canned coconut milk
- low FODMAP vegetable stock cube - dissolved in 250ml water
- dried bay leaf
- soy sauce
- tomato paste
- lime, zest and juice
- cornflour
- sugar
- white rice, cooked