Peanut Butter and Vegetable Curry

Quick, easy and delicious! The perfect dinner when you want something satisfying but you’re low on time. Great served with rice or quinoa.

Makes: 2 servings

Takes: 20-25 minutes

Ingredients

½ tbsp olive oil

½ can coconut milk

½ juice 1 lime

½ tsp smoked paprika

¼ tsp ground coriander

¼ tsp cayenne pepper

Pinch of chilli flakes

2 tbsp peanut butter

½ veg stock cube

Thumb of ginger finely chopped

8 cherry tomatoes chopped

Handful of spinach

1 aubergine chopped

1 pepper chopped

6-8 broccoli florets chopped

You will need

Large pan

Stove

Method

1. In a large pan heat your oil, ginger, spices, tomatoes and peppers for around 3-5 minutes until they begin to soften.

2. Add the rest of your vegetables chopped, lime juice, coconut milk, stock cube and peanut butter – stir through.

3. Cook on a medium heat for 10 minutes, stirring occasionally.

4. Take off the heat – stir in your spinach until wilted.

5. Serve and enjoy!

p.s. this recipe is low FODMAP - it is always recommended to seek advice from a health professional when following!

Low FODMAP guidance

Coconut milk: if following a strict low FODMAP diet, coconut milk recommendation is <125ml per serving. For this recipe you can adapt and add less coconut milk and more almond milk if required.