I was inspired to create some recipes that are both low FODMAP and student-friendly. Some Quorn products are Gluten-free and Low FODMAP!
I was very excited to discover this, as initially, I had overlooked the meat alternative as being off-limits on the Low FODMAP diet. I have the FODMAP app, and after a quick search discovered that many of the Gluten-free products are suitable!
Please note you don’t have to be a student to enjoy cooking great food on a budget. This recipe is so easy, tasty, and you are likely to have the majority of the ingredients in your cupboards already.
Let’s get started!
Low FODMAP Tomato & Spinach Quorn Curry Ingredients
For 3-4 servings
- 2 tbsp garlic infused oil
- 300g ‘Quorn Frozen Chicken Style Pieces’ (chilled would work too)
- 400g tin chopped tomatoes
- 1 tsp ground cumin
- 1tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp smoked paprika
- 1/2 to 1 tsp chilli flakes depending on spice tolerance!
- Salt and pepper to taste
- Frozen Spinach (The amount you use is optional, I use a large mug’s worth of frozen spinach pieces)
- Your choice of rice; I prefer Brown rice but white basmati would work well
Low FODMAP Tomato & Spinach Quorn Curry Steps
- Begin by defrosting your Quorn pieces; I usually do this in the microwave.
- In a large pan heat the garlic oil and add the Quorn. Stir-fry on a moderate heat for a few minutes until everything is golden. I find that this improves the texture of the curry.
- Reduce the heat and add the chopped tomatoes, along with the cumin, coriander, tumeric, paprika, and chilli flakes.
- If you’re not a fan of spice start with a half teaspoon of chilli flakes as you can always add more later on.
- Simmer for 15 minutes. Test the sauce and season with salt, pepper, and more chilli if necessary.
- Add the frozen spinach, covering with the sauce. You may need to add a little water at this point.
- Cook for a further 15 minutes, or until all of the spinach has been broken up and heated through.
- Serve with your choice of rice.