Low FODMAP aubergine and potato curry
Soft aubergine and potato in a spiced tomato sauce, with ginger and mustard seeds. Hearty, vegan and kind to the gut.
- Time50 mins
- LevelEasy
- Costabout £1.15 a head
Ingredients
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Method
- 1
Heat 2 tablespoons of the oil in a large pan. Fry the aubergine for 8 minutes, turning often, until golden on the edges. Tip onto a plate.
8 min - 2
Add the remaining oil and the mustard seeds. When they sizzle, add the ginger and ground spices and stir for 1 minute.
1 min - 3
Add the potatoes, tomatoes, water and salt. Cover and simmer for 15 minutes.
15 min - 4
Return the aubergine to the pan and cook uncovered for 10 minutes, until the potato is soft and the sauce is thick.
10 min - 5
Cook the rice following the packet instructions.
- 6
Stir the spinach through until wilted, scatter over the coriander and serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.