Low-FODMAP Paneer & Courgette Stir-Fry
Gentle on the Gut
Low-FODMAP Paneer & Courgette Stir-Fry
A quick paneer and courgette stir-fry using low-FODMAP ingredients — suitable for those managing IBS symptoms. Recipe by a registered nutritionist.
Ingredients
- 225g paneer (cubed)
- 2 medium courgettes (sliced)
- 1 tbsp garlic-infused olive oil
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp turmeric powder
- 100g baby spinach
- Juice of half a lemon
- Salt and pepper to taste
- Fresh coriander for garnishing
Method
- Heat the garlic-infused olive oil in a non-stick pan over medium heat.
- Add the paneer cubes and cook for 3-4 minutes, turning until golden on all sides. Remove and set aside.
- In the same pan, add the courgette slices with the cumin, coriander and turmeric. Cook for 5 minutes.
- Return the paneer to the pan. Add the spinach and stir until wilted.
- Squeeze over the lemon juice, season with salt and pepper, and garnish with fresh coriander.
Nutrition per Serving
453kcal
22gProtein
4gFibre
35gCarbs
26gFat
