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Vegan masala curry with coconut milk (low FODMAP and gluten-free)

Notes: 

For 2 people

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Ingredients: 

⅓ of the masala paste recipe
160 ml coconut milk
200 g bean sprouts
1 red bell pepper, in pieces
2 tomatoes, in pieces
200 g canned mushrooms, drained and rinsed
120 g white rice
Fresh parsley

For the masala paste

3 tbsp garam masala (make sure there are no high FODMAP ingredients in it)
2 tbsp fresh ginger, in small pieces
1 tbsp turmeric
1 tbsp chilli powder (this is for a very spicy version, ½ tbsp for a mild spicy version, ¼ tbsp for a mild version)
3 tsp salt
1 ½ tsp ground cloves
1 tsp paprika powder
½ tsp cayenne pepper
½ tsp cumin
Fresh cilantro/ coriander
Lemon juice (from 1 lemon)
4 stalks spring onion (the green part only)


 

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