Serves 3-4
INGREDIENTS:
1 tsp coconut oil
2 red pointed peppers
3 courgettes
1 aubergine
½ head of broccoli
1 chilli
2 tbsp chives
2 tbsp basil
½ tbsp hot smoked paprika
½ tbsp cumin
½ tbsp dried mixed herbs
½ tsp cayenne pepper
400g tinned chopped tomatoes
4 tbsp tomato puree
½ tbsp tamari
½ tbsp cider vinegar
METHOD:
- Melt the coconut oil in a pan over a medium heat
- Chop the veg into 1 inch chunks and add to the pan along with finely chopped chilli
- Fry for 5mins until the veg starts to soften
- Add the paprika, cumin, dried herbs, cayenne and chives and fry for a further 2 minutes
- Add the chopped tomatoes and tomato puree and leave to simmer for approximately 20-25mins or until the veg is softened, stirring every 5 minutes
- Once cooked stir in the tamari, cider vinegar and chopped basil before serving
This low-fodmap spicy veggie stew recipe is a staple in my kitchen, it freezes well, is so easy to make and you can add any leftover vegetables you might have. It also goes with pretty much anything. I’ve enjoyed it on its own, over rice or quinoa, with fish, with feta sprinkled on top, or with my baked oaty chicken. I love adding chives into dishes as a low-fodmap replacement for onion and garlic.