Anilas Goan Green Curry Sauce - 300g

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Handmade with fresh ingredients, Anila Vaghela's delicious sauces are all onion and garlic free. An exciting find for those following the low FODMAP diet. Anila's Goan Green Curry Sauce is a mildly spiced, fragrant sauce with mint, spinach, coriander and coconut flavours. Perfect with fish, prawns and vegetables, the sauce can be easily adapted to make curries milder or creamier with the addition of lactose free cream or yoghurt.

Dairy free, Organic, Wheat free.

Coconut Milk*, Fennel**, Spinach, Rapeseed Oil, Green Peppers, Coriander, Mint, Mango***, Ginger, SESAME SEEDS, Green Chillies, Lemon Juice, Salt, Spices (no onion or garlic).

For allergens, see ingredients, in BOLD CAPITALS

* Coconut milk confirmed below Monash serving limit of 75g.

** Monash allows 49g of fennel bulb per serving. Anila has confirmed that fennel used in this recipe is significantly below this limit.

*** Monash have tested and passed 40g of Mango as low FODMAP. This jar contains less than 1g of mango per serving, which is well within the low FODMAP limit.

Serving suggestion (serves 4)

Pour the contents of the jar into a saucepan and heat. Add your desired vegetables, meat or fish and continue to gently cook (seal) for 2 mins until they are nicely coated.

Fill up the same empty jar with cold water and add the desired amount depending on the ingredients used.

Cover and cook gently on a low to medium heat for 10-15 mins for a vegetable dish and up to 30 mins for a meat dish or until the food is tender and the sauce has thickened. Garnish with tomato wedges and fresh coriander.

Serve with rice. If you prefer a milder curry simply add 2-3 tablespoons of lactose free cream or yoghurt towards the end of cooking.