Pumpkin, carrot and kumquat dip, with lemongrss, ginger, and coconut milk (FODMAP friendly)

Ingredients

(Serves 3 as a FODMAP recipe)

• 150g carrot, skin peeled & diced
• 150g Jap pumpkin, skin peeled & diced
• 150g capsicum, cleaned & sliced into thick strips
• 1-2 kumquat, approximately 30g, remove seeds. retain peel and flesh, roughly diced
• 2g coriander, finely chopped
• 1g ginger, finely graded
• 3g lemongrass, inner green part only, finely grated
• 1/2 tsp ground cumin
• 3 tbsp. organic coconut milk (from can)
• a pinch of black pepper
• salt to taste

Method

• Steam the carrot & pumpkin until tender
• Under a hot grill, grill the capsicum strips skin side up, until the skin blacken; remove the skin
• In a food processor, blend all ingredients briefly to make the dip
• Serve the dip with plain rice crackers.

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