INGREDIENTS
4 Zespri™ Sungold kiwi fruit
1 cup brown rice
2 tbsp coconut oil
2 jalapenos
2 tbsp minced ginger
1 cup chopped tomatoes
2 medium sized carrots
1 cup frozen chopped spinach
1 14.5-oz can coconut milk
2-3 tbsp curry powder
Pinch of cayenne pepper
METHOD
Prepare brown rice according to package directions. Heat coconut oil over medium heat in a large, wide-lipped saucepan. Add minced ginger (fresh or jarred) and jalapenos (seeded and minced), and cook 2-3 minutes. Add spinach (still frozen), carrots (peeled and sliced into 1/4" rounds; about 1 1/2 cups) and curry powder (onion and garlic-free for low FODMAP) to the pan, stirring well. Cook 3-5 minutes, until carrots begin to soften. Add water to the pan if it becomes too dry.
Stir in tomatoes and coconut milk. Cover pan and cook another 3-5 minutes. Add kiwi fruit (peeled and chopped) to the pan. Cook another 3-5 minutes, covered. Serve curry over prepared rice, topped with a sprinkle of cilantro if desired.
Recipe contributed by Sarah Pember of The Smart Kitchen Blog.
OPTIONAL INGREDIENTS
- 1/4 cup chopped cilantro, optional, for garnish
