I shared a picture of a yellow veggie curry in my slow cooker on Instagram and had some requests for the recipe so here it is. It’s on repeat in my house!
This curry is low FODMAP, endo-diet friendly and vegan. It’s not a complicated recipe and can definitely be tweaked, so feel free to use whatever veggies are in season or add some chickpeas if your gut can tolerate them.
Requires a slow cooker, or a setting on your stove top that allows you to cook at a very low temperature.
- A 400g tin of coconut milk (without additives)
- 1 tbsp coconut oil
- 2 tsp ginger finely grated
- 1 tbsp turmeric ground
- 2 tsp cumin ground
- 1 tsp cardamom ground
- 1 cinnamon quill
- 1/4 tsp chilli powder
- 1/4 tsp black pepper
- A sprinkle of sea salt
- 1 medium sweet potato chopped (or pumpkin)
- 1 white potato chopped
- 2 zucchini chopped
- 1/4 cauliflower chopped into small florets (use broccoli for low FODMAP)
- 150g of chopped mushrooms (use oyster mushrooms for low FODMAP)
- A handful of fresh coriander leaves to serve
- 1 lime to squeeze over when serving
If you’re not on a low FODMAP diet or don’t have IBS or SIBO, try adding some chopped onion and 1 minced garlic clove.
Take a slow cooker pan and add the coconut oil, heat it over the stove top on a medium heat, add the spices (including the fresh ginger) and when they are fragrant slowly add the vegetables and cook stirring for about 2 minutes. Next, add the coconut milk and heat through (but don’t let it boil).
Place the pan back into the slow cooker and cook on low for about 4 hours.
I like to sprinkle hemp seeds, sunflower seeds and almond flakes on top when serving for added protein and healthy fats.
Serve with rice of your choice, I use jasmine but brown rice is best if you can tolerate it.