Vegetarian curried rice

This is perfect comfort food for those with IBS and/or sensitive tummies, especially post flare-up. And it involves minimal prep. Black rice offers more fibre than white rice (4.5g per 100g vs 2.1g) and has a lovely nutty taste. You can also use red, green or brown rice if you want to mix it up.

SERVES 2

300g black rice, cooked

30g peas, cooked

1 bunch spring onions, green tops only, sliced thinly

2 red chilli (up to 28g or 11cm in length)

4 eggs, boiled

1 small bunch fresh coriander, chopped

DRESSING

2 tspn curry powder

2 tbsp rice vinegar

4 tbsp olive oil

2 tspn fresh ginger, grated

METHOD

1. Combine cooked rice with peas, spring onions and chilli.

2. Whisk together the ingredients for the dressing, adding salt & pepper to season.

3. Toss the dressing through the salad and top with boiled eggs and coriander.

All the ingredients are super low in fructose, mannitol, lactose and GOS. Black rice contains fructans (in serving portions over 250g), as do red chillies (in serving sizes over 28g). Follow the recipe to avoid fodmap sticking