When I’m pondering my next recipe to post, there are many questions floating around my mind… What have I made lately that has been tasty? What would my readers like to eat? Would my readers actually make this recipe? Will it photograph well? Is the recipe original?
There are so many considerations, and I need to tick at least a few of those boxes for a recipe to be in with a chance. So when I was last investigating my blog analytics (I’m a bit of a stats nerd), I began delving further into page views, search words and landing pages to find my most popular posts. It didn’t come as much of a surprise that my most viewed page is Banana Oatcakes – simple, delicious, healthy and visually pleasing, if I do say so myself. What did amaze me though, was what came second place. It was NOT my Celebration Carrot Cake, though a close third place. It was in fact my Thai Fish Curry! Hmmm yes, oh so delicious, but not the most photogenic of dishes. Those photos are questionable at best! Having said that, curry is one dish I’m sure every low FODMAPPER craves, and at the same time is something that cannot simply be purchased or ordered at restaurants because curry pastes are a big culprit for excessive onion and garlic. All of that led me to this recipe. It’s tasty, it’s something you lovely readers will love (putting my trust in my analytics here) and although curry is notoriously difficult to take a great photo of, I have definitely stepped it up a notch for you!
Here it is, another adaptation of a classic recipe you simply cannot buy or order, one that frequently reappears on my dinner table. It’s a low FODMAP, vegetarian Rogan Josh. It is such a simple, easy and quick mid-week dinner (with leftovers!). A-mazing. And of course, you can change up the vegetables or even add a protein. I hope this one is enjoyed just as much as the Thai Fish Curry.
1 cup brown rice
500g Jap (Kent) pumpkin, cubed
250g zucchini, sliced
2cm knob fresh ginger, thinly sliced
1 tsp ground cumin
1 tsp ground coriander seed
1 tsp ground cardamom
1 tsp ground cinnamon
1 tsp sweet paprika
Sprinkle of cayenne
Salt & pepper, to taste
200g tinned diced tomatoes (or 2 very ripe fresh tomatoes, diced)
1/2 cup water
100g green beans, halved
Flaked almonds, toasted
Place brown rice in a saucepan with water (usually 1.5 – 2 cups) and allow to cook. Prepare and chop vegetables. Heat a drizzle of coconut oil in a medium saucepan or casserole dish on medium heat. Add pumpkin and fry for about 5 minutes. Add the zucchini, ginger and spices, frying for another few minutes. Add the tomatoes, water and green beans. Bring to the boil, cover with lid and lower heat to a simmer. Leave for approximately 15 minutes or until vegetables are cooked through, and remove the lid for the last few minutes to allow the curry to thicken.
Serve with the brown rice, a dollop of natural yoghurt, toasted flaked almonds and lots of fresh coriander.
Low FODMAP | gluten free | fructose friendly | lactose free | sugar free | vegan