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Aubergine & Pepper Curry

September 12, 2017 by Tallulah Leave a Comment

amazing-vegan-curry | tasty-low-fodmap-meal | heart-winter-dish | tallulah's-treats | veganAubergines are one of my favourite foods. There’s nothing not to love about them! I eat them regularly so am always coming up with different ways to have them.

aubergines | tallulahstreats | low-fodmap-veganIn this dish the ginger, chilli, turmeric and cumin bring out loads of flavour.

Turmeric | Cumin | Ginger | Chilli | delicious-curry | vegan-aubergine-dish | tasty-low-fodmap | amazing-meals | Tallulah's-Treats I cook the aubergines covered in the spice paste for 10-15 minutes so they really absorb all the flavour. Then I simmer the dish for a further 30-40 minutes as I don’t like it when aubergines are chewy, which sometimes happens if they are not cooked for long enough. Take your time selecting your aubergines, you want to make sure they haven’t been sitting around for too long and that the skin is still nice and firm – oh la la!

Enjoy!

delicious-curry | low-fodmap | vegan-curry | tasty |tallulahstreats | amazing-food
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Aubergine & Pepper Curry

Servings 6 servings
Author Tallulah

Ingredients

  • 2 Aubergines washed and diced
  • 1 tbsp cold pressed rapeseed oil
  • 8 spring onion greens only
  • 1/2 tsp chilli powder
  • 1/2 tsp ground ginger
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 2 cans chopped tinned tomatoes
  • 1 red pepper washed and sliced
  • 1 green pepper washed and sliced
  • pea or hemp protein powder* optional
  • 100 g cooked brown rice per serving

Instructions

  • Put the rapeseed oil in a non-stick pan on a low-heat.
  • Add the spices and mix into a paste.
  • Add the spring onion, stir and allow it to become soft.
  • Add the aubergine and mix well until it's completely covered in the 'spice paste'. Increase the heat to a medium and cook, stirring occasionally, for circa 10 minutes
  • Add the tinned tomatoes and the peppers, stir well, lower to a simmer, put the lid on the pan and leave to simmer for 30 minutes, stirring occasionally so it doesn't stick.
  • Serve with brown rice
  • *I add the pea/hemp protein powder (according to manufacturers servings) right at the end of cooking, while it's still simmering and mix it well.
  • Enjoy!

Notes

I like to have mine with pea or hemp protein powder. I prefer the taste of pea protein with this particular dish however hemp is a complete protein source, as it contains all nine amino acids essential to humans, either way both are good!
I add the powder to the pan right at the end of cooking, while it's still simmering, and stir well before serving.
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Welcome, Y’all!

I'm Tallulah, the low-FODMAP vegan! I create easy recipes for a healthy gut that your tummies (and animals) will be grateful for! See more →

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Meet Tallulah

After years of terrible tummy pains, bloating and cramp I finally discovered the low-FODMAP diet. This blog is a way of helping others on their way to happier, healthier guts and also a way of keeping myself accountable as it’s very difficult to maintain the low-FODMAP life. Don’t get disheartened though! A pain free, flat tummy is worth it!

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What are FODMAPs?

FODMAPs are sugars and sugar alcohols that are hard to digest and cause unpleasant IBS-like symptoms.

The low-FODMAP diet has been proven to reduce these symptoms in most people, so you can have a happy healthy gut!

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I create low-FODMAP vegan recipes to help people with sensitive tummies.

Disclaimer

This blog is not intended to replace information provided by a qualified health care professional; it is for general information only. I strongly recommend consulting a medical practitioner during the initial diagnostic phase and seeking advice from a registered dietician when embarking on a low-FODMAP diet.

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