Tomato and Turmeric Spiced Potato
Today I'm back with another recipe with one of my favourite foods: potato!
If you find potato is one of your safe foods but are bored of mashed potatoes or boring boiled potatoes, this is a great way to spice them up whilst still being suitable for the low residue diet.
You can make this with just regular potatoes or mix regular potatoes with sweet potatoes for a little more variety. The herbs and spices are all low FODMAP compatible, but if you're not on the low FODMAP diet, you might want to use actual garlic rather than garlic-infused olive oil.
Ingredients for my turmeric spiced potato
- 1 can of tinned tomatoes
- 2 large potatoes, peeled and chopped
- 1 large sweet potato
- 2 teaspoons of ginger paste
- 1 teaspoon of turmeric
- 1 teaspoon of coriander paste
- 1 teaspoon of garam masala
- 1 teaspoon of paprika
- 1 tablespoon of garlic-infused olive oil
Method for my turmeric spiced potato
- Peel and chop potatoes into a cube shape and parboil until tender but not falling apart. (If using sweet potatoes: Be careful, as sweet potatoes take less time to soften than regular potatoes, so add the regular potatoes first and then sweet potato five minutes later.)
- Drain and place in a tray, add salt, pepper, and olive oil then roast until golden.
- In a pan, heat the chopped tomatoes and add the spices into the pan. Cook until bubbling (around 5 minutes).
- When potatoes are golden, pour over the chopped tomatoes, ginger and coriander paste, turmeric, and garam masala. Stir well and then serve.
- calories: 213
- cholesterol: 0mg
- dietary fiber: 6.8g
- potassium: 991mg
- protein: 4.6g
- saturated fat: 0.6g
- sodium: 33mg
- total fat: 3.9g
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