Cauliflower curry with quinoa

This low-histamine cauliflower curry with quinoa conjures up beautiful, vibrant colors on the plate.

This recipe is

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

Preparation time

20 minutes

Ingredients for 2 servings

• 80 g quinoa
• 1/2 cauliflower
• 4 carrots
• 1 onion (1)
• 2 cloves of garlic (1)
• 1 thumb-sized piece of ginger (1)
• 1 turmeric root / 1/2 tsp turmeric powder
• 1 tbsp coconut oil
• 1 can of coconut milk (1)
• Thai basil
• 1 tbsp coconut oil
• HistaFood Organic Herb Salt

preparation

• Cook the quinoa according to the instructions.
• Meanwhile, finely chop the vegetables and spices and fry them in a pan with a little coconut oil.
• Then deglaze with the coconut milk (1) and simmer for a good 10 minutes.
• Arrange everything on a plate, season with a little organic herb salt and Thai basil, and enjoy.

Our HistaFood tip

You can also use other low-histamine vegetables such as pumpkin or broccoli.

Prepared with

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