Low FODMAP Curry with Potatoes and Edamame
- Category : Low FODMAP, Main Dishes
Low FODMAP | Recipe
INGREDIENTS :
- 1 tablespoon garlic-infused olive oil
- 1 tablespoon finely-grated fresh ginger
- optional: ½ to 1 small jalapeño pepper, seeds removed and finely chopped // see notes
- 1 (14.5 oz) can diced fire-roasted tomatoes
- 1½ pounds Yukon Gold potatoes, peeled and cubed
- 1 tablespoon curry powder (not containing onion or garlic) like Simply Organic® brand // or see notes below for a DIY option
- 1½ cups water
- 1 teaspoon kosher or sea salt
- 1 cup frozen shelled edamame
- optional: ½ cup chopped fresh cilantro
INSTRUCTIONS :
- Heat the garlic-infused oil in a large deep-sided skillet (or soup pot) over medium to medium high heat. Once hot, add the ginger and optional jalapeño. Cook for 2-3 minutes, or until fragrant.
- Stir in the tomatoes, potatoes, curry powder, water, and salt. Increase the heat to high and bring the liquid to a boil. Reduce heat to maintain a simmer. Continue cooking, stirring occasionally, for 15 to 20 minutes or until the potatoes are soft.
- Stir in the frozen edamame and continue cooking for 4 to 5 minutes or until warm. Remove from heat.
- Stir in optional chopped fresh cilantro. Serve warm with cooked rice.
