Carrot, sweet potato and ginger curry

We love a curry but they are just not the same without the onion and garlic however with this recipe you can still appreciate other flavours typically associated with curries such as ginger, cumin and turmeric. You can amend the chilli content to suit your preference, add more or less, the tamarind sets a tart tone and the fish sauce adds a salty umami element, you can get vegetarian alternatives if you wanted to make this curry vegan.

2 tablespoons of garlic infused oil

1 courgette sliced in half lengthways and then into half moons

1 pointed red pepper sliced in half lengthways then into slices

3 inch piece of ginger coarsley grated

1 red chilli chopped

1/2 tsp of asafoetida

1 tsp ground cumin

1 tsp ground ginger

1 tsp turmeric

1/2 tsp chilli flakes (optional)

2 large carrots peeled and cut into chunks

2 large sweet potatoes peeled and cut into chunks

200ml of water or low fod map vegetable/chicken stock

1 tbsp tamarind water/paste

1 tbsp fish sauce

Salt and pepper

100g baby spinach

1 small handful of coriander chopped

1 small handfull of mint chopped

Heat the oil in a non stick pan

Add the courgette and peppers and stir for 3-4 minutes until starting to soften

Add the ginger and chilli and stir for a further 2 minutes

Add the spices and the chilli flakes if using

Add the carrots and potatoes and stir to coat and cook for 1-2 minutes

Add the water or stock, tamarind and fish sauce

Cook on a simmer for 15-20 minutes until the vegetables are cooked

Season to taste and then stir through the spinach

Adjust the tamarind and fish sauce to your taste

Add half the coriander/mint and stir through, garnish with the rest

Serve with rice of your choice

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Carrot, sweet potato and ginger curry