Asian spiced ratatouille with potato, eggplant, capsicum, zucchini and coriander (low FODMAP, vegan, gluten free)

Asian spiced ratatouille with potato, eggplant, capsicum, zucchini and coriander (FODMAP friendly)

Ingredients

(Serve 2 as a FODMAP recipe)

  • 1/4 eggplant, approx 80g, diced
  • 1/2 zucchini, approx 100g, diced
  • 1 small capsicum, approx 150g, diced
  • 2 potatoes, approx. 300g, diced
  • 10g coriander, chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • seeds from 1 cardamom pod
  • 1 tsp garam masala powder
  • 1/2 tsp chili powder (optional)
  • 1/2 tsp salt (or to taste)
  • cooking oil

Method

Heat up some cooking oil in a frying pan, add vegetables; toss to coat the vegetables in oil and brown the vegetables slightly; add spices; toss to coat; cook briefly (1-2 minutes).

Transfer the vegetables to a casserole dish with a tight lid – the tight lid will preserve the moisture from the vegetables during cooking; Cook in oven at 180c (360f) for 1 hour.

Serve warm with boiled rice.

Capture 3

2 comments

    1. Thanks Rosie. I hope Monash University doesn’t mind me posting their information 🙂 I keep track of the FODMAPs on an excel spreadsheet in the background anyway, thought I’d post the information to be helpful.

      Like

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