If you’re vegan and trying to follow a low FODMAP diet, it can be difficult to know what foods to turn to for a little comfort and nutrition, especially at this time of year. This recipe showcases the mighty pumpkin, along with some wonderful low FODMAP staples like red pepper, spinach and courgette. Low FODMAP flavour boosters such as ginger, roasted spices, lime juice and fresh herbs give this dish a vibrancy to brighten your spirits on those colder days.
Coconut oil, for cooking
250g Pumpkin, cubed
1 Red bell pepper, chopped
1 Courgette (Zucchini), chopped
150g Spinach
200ml Vegetable stock
1 Can of Chopped tomatoes
160ml Coconut milk
15g Ginger, grated
1 tsp Turmeric powder
1 tsp Paprika powder
1 tsp Coriander powder
1 tbsp Tamari
2 tsp Sesame oil
Squeeze of lime, to taste
Coriander for garnish
Salt & pepper
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