Our Low FODMAP Potato Eggplant Curry is an easy and hearty vegetable focused main-dish.
Add the tomatoes, potatoes, eggplant and water. Season with salt and pepper. Give everything a good stir, then cover the pot and bring to a simmer over low-medium heat and cook for about 30 minutes or until potatoes and eggplant are tender and everything has come together. Taste and adjust seasoning with salt and pepper and add more cayenne, if desired. Stir in lime juice. Your Low FODMAP Potato Eggplant Curry is ready to serve. Garnish with chopped cilantro, if you like. The dish can be refrigerated in an airtight container for up to 4 days.