A switch from the all-spinach variety, this take on palak paneer will make you put down the takeaway menu.
This simple, veggie-packed soup gets a dose of umami by adding a prune to the broth.
This salad is best served fresh from the oven. Feel free to rotate the roast veggies with whatever is in season.
Packed with zucchini and broccoli, these fritters feature teff as a gluten-free alternative to wheat flour.
A typically oil-laden wheat-filled Malaysian dish gets a low-FODMAP makeover.
Brunch, lunch or dinner? Kedgeree works for all three. And replacing the rice with cauliflower beefs up the nutrition.
Replacing béchamel sauce with feta and lactose-free yoghurt is the secret to this low-FODMAP vegetarian lasagne.
Roasting most of the vegetables together in the oven for this meal in a bowl keeps the fuss factor to a minimum.
Here’s my less laborious spin on aloo gobi: the Indian potato-and-cauliflower dish.