This delicious low FODMAP Saag Aloo uses potatoes and a combination of aromatic spices for extra flavour. This is a great curry to eat on its own or alongside other curry dishes of your choice. Proof that the low FODMAP diet does not have to be boring. This recipe has a lot of spices, but the combination is well worth it. This recipe is also vegan.
Serves 2-4 people, so great for sharing or freezing in meal-size portions.
Ingredients
The potatoes:
- 450g potatoes, boiled and strained
- ½ stick celery, finely sliced
- 2 tbsp vegetable oil
- 1-2 tspn garlic replacer, optional (available via FODMarket)
- ¼ tspn cumin seeds
- 1 tspn turmeric
- 2 tspn garam masala
The curry sauce:
- ½ stick celery, finely sliced
- 1 green chilli, thinly sliced
- 6cm piece of fresh ginger, finely sliced
- 1-2 tspn garlic replacer, optional (available via FODMarket)
- 2 tomato roughly chopped
- 2 tbsp vegetable oil
- 400g spinach
- 75ml water
- 2 tspn garam masala
- 1 tspn turmeric
- 1 tspn ground coriander
- 1 tspn ground fenugreek
- 100g coconut yoghurt
- Salt and black pepper to season
- Juice of ½ lemon
Method
Make the potato mix first, using the first set of ingredients. Boil the potatoes, drain and set aside when cooked. Fry the cumin seeds for one minute in a little oil, releasing that wonderful aroma. Add the celery, garlic replacer (if used) and continue frying until soft. Next, add the turmeric, garam masala and a little salt to taste and continue frying for another minute. Stir in the potatoes until they’ve taken on all the colour and taste of the spice mix. Remove from the heat and set aside.
Now for the wonderfully aromatic curry mix. Use the other half of the celery stick and fry in some oil, adding in the sliced green chilli (for a milder curry, remove the seeds). Fry until soft, then add the finely sliced ginger, roughly chopped tomatoes and garlic replacer (if used). Add in the remaining spices and add salt to season to taste. Stirring thoroughly on a medium heat to release all those flavours. Roughly chop half the spinach and add to the pan and continue cooking until wilted. Adding a lid will help this process.
Whilst this pan is slowly simmering, blend the other half of the spinach in a processor with water to form a smooth paste.
Combine these delicious ingredients, by adding the blended spinach to the main pan. Stir the mix together and simmer until thickened for around 10 minutes. Check the seasoning. Finally, add the potatoes and coconut yoghurt, turning up the heat if needed until the low FODMAP Saag Aloo is bubbling nicely and heated through.
Serve, with a flourish of lemon juice alongside rice or wheat free Naan bread.
Tips
- If you like this low FODMAP Saag Aloo, take a look at some of my other veggie recipes
- Try using fish, meat or tofu as an alternative
- Why not save a bit of time and use a ready-made, low FODMAP curry sauce? Check out some Bay’s Kitchen options at FODMarket. Get 10% discount on your first order by using the FODMarket discount code FODMAPCONSULTANCY
- The garlic replacer is a great low FODMAP option, also available via FODMarket
- Try out this alternative recipe for a tasty treat – Low FODMAP Pumpkin and Lentil Curry or skillet weekend hash
Change your life in just three sessions
Need help to manage your IBS symptoms? I’m based in Cardiff, but work with IBS sufferers across the UK through online sessions. The vast majority of my clients have found that only three sessions are needed before they feel confident to move forward on their own. I will send you booklets, which have an extensive list of all the foods you can eat on the low FODMAP diet. I’m available for advice and support between sessions. Find out more about my IBS symptoms relief package. I offer a free initial telephone call for you to decide whether the low FODMAP diet is right for you. So give me a call or fill out the contact form.
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