Vegan Coconut & Pumpkin Curry with Roasted Chickpeas

monashfodmap.com

JussyT

Japanese pumpkin or sweet potato, chopped in 1 to 2cm chunks

240 g

2 large carrots, roughly chopped

240 g

Eggplant, chopped into 2cm pieces

165 g

½ bunch fresh coriander

8 g

1 Tbsp olive oil

18 g

1 cup canned chickpeas in water, rinsed

168 g

1 Tbsp olive oil

18 g

¼ tsp chilli flakes

1 g

1½ tsp ground coriander

1 tsp ground turmeric

1 tsp ground cumin

2 tsp crushed ginger

1½ Tbsp garlic infused olive oil

½ cup spring onion, green tips only

canned coconut milk

240 g

1 cup low FODMAP vegetable stock

1 dried bay leaf

1 Tbsp soy sauce

2 Tbsp tomato paste

1 lime, zest and juice

2 tsp cornflour

1 tsp sugar

1 ½ cups white rice, cooked

Directions at monashfodmap.com

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