glutenfrei

vegetable curry

We love (low-histamine) curry! Crisp vegetables, a delicately spiced coconut cream, and fresh Asian herbs. And it's all completely vegan.

This recipe is

  • vegan
  • Suitable for a low-histamine diet
  • gluten-free
  • lactose-free

Preparation time

40 minutes

Ingredients for 2 servings

  • 150g Basmati rice
  • 1/2 cauliflower
  • 1/4 broccoli
  • 1 carrot
  • 1 white onion
  • 2 cloves of garlic (1)
  • 1 thumb-sized piece of ginger (1)
  • 1 turmeric root
  • 1/2 tsp turmeric powder
  • 1 tsp fennel seeds
  • 1 stalk of lemongrass
  • 1/2 tsp ground caraway
  • 1 can of coconut milk (1)
  • HistaFood Organic Herb Salt
  • Rock salt
  • coriander
  • Thai basil
  • 1 tbsp coconut oil
Recipe

preparation

  • Cook the rice according to the instructions.
  • Heat some coconut oil in a wok, then add a finely chopped onion.
  • Finely grate the garlic (1), ginger (1) and turmeric and briefly roast them together with the remaining spices.
  • Then add the chopped vegetables and deglaze with the coconut milk (1).
  • If necessary, add a little more water and simmer over low heat for about 15-20 minutes with a closed lid.
  • Season everything with salt and remove the lemongrass stalk.
  • Then arrange the rice and curry on a plate and garnish with fresh Thai coriander and Thai basil.

Our HistaFood tip

There are virtually no limits to your creativity with this recipe: You can make this curry with any low-histamine vegetables that you like and tolerate well, e.g., potatoes, zucchini, romanesco, pumpkin, etc.

Prepared with

=== PRODUCT LIST PRODUCTS ===

 

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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