This is a basic curry recipe that you can vary with different meats and low-FODMAP vegetables. Top 1 cup (165 g) of cooked rice with a quarter of this recipe for a single serving. If you have reflux, take care: this curry may be too spicy for you, so try a smaller helping first.
Ingredients
- 1 tablespoon (15 ml) light olive oil
- 1 teaspoon ground cumin
- 2 teaspoons (4 g) ground gingerroot
- 2 teaspoons (4 g) ground coriander
- 1 teaspoon ground turmeric
- 2 cloves
- 4 cardamom pods
- Small cinnamon stick
- 1 chile, finely chopped (omit for reflux)
- 2 spring onions, sliced (green parts only)
- 17.6 ounces (500 g) diced lamb
- 2 zucchini, sliced
- 1 carrot, sliced
- 1 potato, diced
- ½ cup (117 ml) water
How to Make It
- Heat the oil in a saucepan. Add the spices and chile (if using) and cook for 2 minutes to release the flavors.
- Add the spring onions and cook for 1 minute more. Add the meat and brown well. Add the carrot and potato.
- Stir to combine and add the water. You may need to add a little more as the curry cooks, so check it regularly.
- Cover and cook for 1½ hours. Remove the cardamom pods and cinnamon stick and serve hot over rice.
- Store leftovers in the fridge for 2 days or freeze for 2 to 3 months.
