Description
I made a delicious (and spicy) vegan masala curry with coconut milk, homemade masala paste, mushrooms, tomato and bean sprouts. Low FODMAP and gluten-free
Ingredients
Scale
- 1/3 of the masala paste recipe (from this chicken tikka masala recipe)
- 160 ml coconut milk
- 200 g bean sprouts
- 1 green bell pepper, in pieces*
- 2 roma tomatoes, in pieces*
- 200 g canned mushrooms, drained and rinsed
- 120 g white rice
- Fresh parsley
Instructions
- Bring a pan with water to boil.
- Make the masala paste according to the instructions in the chicken tikka masala recipe.
- Heat some baking spray or oil in a pan. Add the bell pepper, tomatoes, bean sprouts and mushrooms to the pan. Fry until the vegetables have softened while stirring now and then.
- Boil the white rice according to the instructions on the package.
- Add the coconut milk and the masala paste to the vegetables. Leave to simmer on low heat for about 5 minutes until the sauce has warmed through and is slightly thicker.
- Serve the curry sauce with the white rice and fresh parsley.
Notes
*Tomatoes and bell pepper have been retested in 2022 and are both limited low FODMAP. Especially common tomatoes and red bell pepper are low FODMAP in quite small amounts. Therefore I advice using green bell pepper and roma tomatoes in this recipe. These are both low FODMAP in larger amounts. If you are past the reintroduction phase and you know you tolerate tomato and bell pepper well, you can also use common tomatoes and red bell pepper.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Frying
- Cuisine: International