Colorful vegetable stir-fry with rice and garlic yogurt

Plenty of vegetables!
This colorful vegetable stir-fry with rice and garlic yogurt is not only packed with vitamins, but also super delicious.

This recipe is

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

Preparation time

20 minutes

Ingredients for 2 servings

• Basmati rice
• 4 carrots
• 1/2 head of broccoli
• 1 zucchini
• 4 mushrooms (1)
• 1 onion (1)
• Olive oil
• 150ml water
• Organic herb salt
• 2 spring onions (1) for decoration

For the sauce

• Coconut yogurt (1)
• 1 clove of garlic (1)
• olive oil
• Salt

preparation

• Cook the rice according to the instructions.
• Meanwhile, wash and chop the vegetables and fry them in a wok or pan with a little oil.
• Then deglaze with a splash of water and refine with organic herb salt .
• Simmer over low heat for about 10 minutes.
• For the sauce, mix the yogurt with pressed garlic (1), a dash of olive oil and a little salt.
• Arrange everything on a plate, garnish with spring onion (1) and enjoy.

Our HistaFood tip

You can also use other low-histamine vegetables for the vegetable stir-fry, such as bell peppers, pumpkin, or cauliflower. For an AIP-friendly version, simply omit the rice.

Our recommendations

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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.