Vegetable Curry 
Dark & White Chocolate Cheesecake 
Vegetable Curry 
It can sometimes be difficult to get enough vegetables in a low FODMAP diet, but this is a great winter warmer which you can have as a main meal or as a side dish. 
Try it with Chicken Biryani! Mmmm, delicious...!! 
3 small potatoes, diced 
2 carrots, sliced 
1 large parsnip, diced 
1 small swede, diced 
1 bunch spring onion greens, chopped 
1 tsp lazy ginger (1 inch fresh ginger) 
1 tsp garlic-infused oil 
1 large chilli 
1 aubergine, diced 
1 courgette, sliced 
4 tbsp vegetable oil 
1 tsp fennel seeds 
1 tsp whole cumin seeds 
1 tbsp ground coriander seeds 
½ tsp turmeric 
1 tbsp dried coriander leaf 
400g passata 
½ tsp garam masala 
Cooking Method: 
Blend the garlic-infused oil with the ginger and chilli to make a paste. 
Place the potatoes and root vegetables into a pan and par-boil for 10 minutes. Drain and set aside. 
Meanwhile heat the vegetable oil in a large frying pan, add the aubergine and courgette, and cook until they have browned. Remove from the oil with a slotted spoon and set aside on some kitchen paper to drain. 
Add the fennel and cumin seeds to the frying pan and fry for 30 seconds. Add the spring onion greens and fry until soft. Stir in the ginger and chilli paste, turmeric, coriander seeds and coriander leaf. Add the passata. Stir to combine. 
Place all the vegetables in the frying pan and simmer on a low heat until the vegetables are just cooked. 
Stir in the garam masala. Continue to stir and cook for a few more minutes until the edges of the vegetables soften and thicken the sauce. 
Dark & White Chocolate Cheesecake 
(Note: Can be made the night before) 
125g margarine/butter 
225g gluten-free digestive biscuits, crushed 
500g lactose-free cream cheese 
100g dark chocolate 
100g white chocolate 
20cm loose-bottomed flan tin, lined with greaseproof paper 
Cooking Method: 
Melt the margarine/butter and stir in the crushed biscuit crumbs and mix well.  
Pour into the flan tin and press down to form an even base.  
Place in the fridge to set. 
Place the 2 chocolates in separate bowls and melt over a pan of hot water.  
Beat 250g of the cream cheese into each of the bowls of melted chocolate. 
Remove the base from the fridge and dot spoonfuls of alternate chocolate mixture onto the base, building a second layer if necessary, but ensuring there is an even layer over the base.  
Using a skewer or wooden spoon handle, make swirls in the chocolate mix. 
Return the cheesecake to the fridge and allow to set for at least 2 hours. 
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