Living FODMAP

Thai pork stuffed kumara

This mix-up is so packed with flavour you’ll barely know it’s FODMAP friendly! Now is the time to introduce some Thai tastes to your diet.

Servings	Prep Time
2people	5minutes

Cook Time

30minutes

Servings	Prep Time
2people	5minutes

Cook Time

30minutes

Ingredients

2small kumaraif you want to go with one large, pop them in the oven 20 minutes sooner
1/2medium carrotgrate it
300grams pork minceturkey mince is nice, too
1tbsp Thai red curry pasteoptional – if it works for you!
1tbsp fish sauceor gluten free soy sauce, if you prefer
1.5tsp brown sugar
0.5cup coconut cream
0.5regular broccoliwith the florets chopped finely
1tbsp corianderchop up the leaves and stalks
1tsp cornflourmix with 1 tbsp water

Instructions

Preheat the oven to 220C
Prick each kumara a few times, drizzle with oil, season with salt, and chuck in the oven for 10 minutes. Turn then return to the oven for another 15 minutes (they should be crispy outside and soft inside)
Heat some oil in a fry pan on medium temperature, then add the mince. Cook for about 2 minutes to brown, before adding the carrot. Cook for another 5 minutes, then turn the heat down to low
Mix the fish sauce, brown sugar and coconut cream in a bowl with a quarter of a cup of water, then pour the lot into the pan with then mince. Mix and then leave to simmer for about 1 minute.
Add the broccoli and coriander to the pan, and simmer until the broccoli is cooked – it should turn bright green after about 3 minutes. Then add the cornflour + water mixture, mix in and simmer for one more minute. If you’re having curry paste, add it now.
Set the mince mix aside and make your salad. By this point the kumara should be about done – take them out of the oven, slice down the middle (but not the whole way through), and serve them up on a plate with a big helping of the mince mix on the inside. Chuck some salad on the side and you’re done. Bon appetit!