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Low FODMAP Curry with Potatoes and Edamame
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Low FODMAP | Recipe


  • 1 tablespoon garlic-infused olive oil
  • 1 tablespoon finely-grated fresh ginger
  • optional: ½ to 1 small jalapeño pepper, seeds removed and finely chopped // see notes
  • 1 (14.5 oz) can diced fire-roasted tomatoes
  •  pounds Yukon Gold potatoes, peeled and cubed
  • 1 tablespoon curry powder (not containing onion or garlic) like Simply Organic® brand // or see notes below for a DIY option
  • 1½ cups water
  • 1 teaspoon kosher or sea salt
  • 1 cup frozen shelled edamame
  • optional: ½ cup chopped fresh cilantro


  1. Heat the garlic-infused oil in a large deep-sided skillet (or soup pot) over medium to medium high heat. Once hot, add the ginger and optional jalapeño. Cook for 2-3 minutes, or until fragrant.
  2. Stir in the tomatoes, potatoes, curry powder, water, and salt. Increase the heat to high and bring the liquid to a boil. Reduce heat to maintain a simmer. Continue cooking, stirring occasionally, for 15 to 20 minutes or until the potatoes are soft.
  3. Stir in the frozen edamame and continue cooking for 4 to 5 minutes or until warm. Remove from heat.
  4. Stir in optional chopped fresh cilantro. Serve warm with cooked rice.


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