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Low FODMAP Recipe : Sweet potato tagine


1 tbsp olive oil

1 stick celery, chopped

½ large sweet potato, peeled and chopped

1 tbsp garlic infused oil

½ zucchini/courgette, chopped

pinch of cinnamon

2 cardamom pods, lightly crushed

pinch chilli flakes

pinch coriander seeds

1 tomato, finely chopped

pinch paprika

100ml/3½fl oz hot water


Heat the oil in a saucepan, then add the celery and sweet potato. Cook for 3 minutes.

Add the zucchini/courgette, together with the cinnamon, cardamom, chilli flakes, coriander seeds, tomato, paprika and hot water.

Place over a low heat and simmer for 10 minutes. Serve.

Recipe from Good Food magazine

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FODMAPs are short chain carbohydrates (oligosaccharides), disaccharides, monosaccharides and related alcohols that are poorly absorbed in the small intestine. These include short chain (oligo-) saccharide polymers of fructose (fructans) and galactose (galactans), disaccharides (lactose), monosaccharides (fructose), and sugar alcohols (polyols) such as sorbitol, mannitol, xylitol and maltitol.

The term FODMAP is an acronym, deriving from "Fermentable, Oligo-, Di-, Mono-saccharides And Polyols". The restriction of these FODMAPs from the diet has been found to have a beneficial effect for sufferers of irritable bowel syndrome and other functional gastrointestinal disorders (FGID). The low FODMAP diet was developed at Monash University in Melbourne by Peter Gibson and Susan Shepherd.

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