Fry the spices; cook for 1 min. Add the pumpkin, stir in the tomato purée and 425ml boiling vegetable stock, then return to the boil. Simmer, covered, for 20 mins.

Put the spinach in a colander and pour over a kettle of boiling water until it is wilted. Press with a wooden spoon to remove excess water, then roughly chop. Stir into the curry, then warm through. Serve scattered with crisp salad.

Recipe from Good Food magazine

Low FODMAP Recipe

Pumpkin & spinach & dopiaza

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2 tbsp sunflower oil

1 tbsp garlic infused oil

1 tsp each ground cumin, coriander and curry powder

pinch chilli powder

400g pumpkin (peeled weight), cut into chunks

1 tbsp tomato purée

200g spinach, washed

425 ml vegetable stock

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