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This vegan curry is made with oat milk, chickpeas, parsnips, scallions, and red bell peppers. It's finished off with a splash of orange juice and a medley of fresh mint, basil, parsley, and chives for a bright, refreshing kick. The curry is served on a bed of wild rice, with sides of baby bok choy and steamed carrots.
Monash Disclosure
This dish contains 35 grams of canned chickpeas, 30 grams of red bell pepper, and 50 grams of bok choy. According to Monash University, up to 42 grams of canned chickpeas, 43 grams of red bell pepper, and 75 grams of bok choy are low in FODMAPs and should be tolerated by most individuals with IBS.
Remove all lids and any plastic components. Microwave for 1-2 minutes. If necessary, heat in 30 second intervals until sufficiently warm. Add components if included, and enjoy! CAUTION - food may be very hot - test before consuming.
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