Creamy Low FODMAP Curry

Makes 2+ low FODMAP serves

Ingredients:

  • 40g Macadamia⁣

  • 250ml boiled water⁣

  • 1 massels 7 stock cube⁣

  • 1/4 cup plain passata⁣

  • 1/4 cup almond milk⁣

  • 2 common tomatoes⁣

  • 1 tsp sugar⁣

  • 1 tbsp garlic infused olive oil⁣

  • 1 tbsp olive oil⁣

  • 340g firm tofu⁣

  • 150g oyster mushrooms⁣

  • 75g broccoli florets⁣

  • 65g zucchini, cubed⁣

  • 2x carrots, cubed⁣

  • 1/2 a red capsicum, cubed⁣

  • 1 tsp asafoetida OR Low FODMAP onion replacer⁣

  • 2 tsp garam masala⁣

  • 1 tsp cumin seeds⁣

  • 1 tsp fresh ginger⁣

  • 1/2 tsp turmeric powder⁣

  • 1/2 tsp Nigella seeds⁣

  • 4 cardomom pods⁣

  • 2 tsp kasuri methi⁣

  • 1 tbsp fresh green chilli⁣

  • 1 tbsp fresh coriander⁣

Method:

  1. preheat oven to 180°c⁣

  2. soak Macadamias in boiled water for 1-4 hours

  3. blend Macadamias+water with stock cube, passata, almond milk, tomatoes, and sugar and set aside

  4. In a large ovenproof dish, heat oils on the stove over medium heat. Add asafoetida/onion replacer, garam masala, cumin seeds and ginger until fragrant. Add tofu and cook until browning. Add oyster mushrooms, turmeric and Nigella seeds and continue cooking until soft and browning.

  5. Add remaining veggies and stir to coat in spices, add Macadamia mixture and remaining herbs and spices before covering and moving to oven for ~20 minutes until veggies are cooked. ⁣

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