Name: Indian-Style Chard, Potatoes, and Carrots
Yield: Makes 4 Servings
Cuisine: Indian
Ingredients: 2 teaspoons ground cumin, or 1 teaspoon whole cumin seeds; ½ cup water; 1 tablespoon peeled and grated fresh ginger; 2 teaspoons garlic-infused olive oil; 2 tablespoons coconut oil; 1 pound rainbow Swiss chard, stems trimmed, leaves and ribs coarsely chopped; 1 tablespoon freshly squeezed lemon juice; 3 large carrots, peeled and thinly sliced; 2 large potatoes, peeled and diced; 1 teaspoon ground fenugreek; ¾ cup no-salt-added chickpeas, rinsed well and drained (optional); 1 teaspoon ground turmeric; ½ teaspoon sea salt, plus more as needed

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

This mildly spiced dish features three common low-FODMAP vegetables that are available year-round. If you want to kick the heat up a notch, add a pinch of cayenne or crushed red pepper flakes along with the other spices, or stir in a little Mild Hot Chile Paste with the lemon juice in the last step.

Ingredients

2 tablespoons coconut oil
2 teaspoons garlic-infused olive oil
1

Method

Put the coconut oil and garlic-infused oil in a large saucepan (preferably nonstick) over medium heat. When hot, add the ginger, cumin, fenugreek, and turmeric and cook, stirring constantly, for 1 minute. Add the carrots and potatoes and stir to coat with the oil and spices. Cook, stirring frequently, for 5 minutes. Add the chard and cook, stirring constantly, until the leaves are wilted, about

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Indian-Style Chard, Potatoes, and Carrots

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