Colorful vegetable curry with pasta and vegan feta

This low-histamine vegetable curry with noodles and vegan feta is packed with vitamins and delicious Asian spices.

This recipe is

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

Preparation time

20 minutes

Ingredients for 2 servings

• 8 spears of green asparagus (if available), or alternatively 4 carrots
• 1 pointed pepper
• 1 zucchini
• 2 spring onions (1)
• 2 cloves of garlic (1)
• 1/2 tsp paprika powder
• 1 turmeric root or 1/2 tsp turmeric
• 1 thumb-sized piece of ginger (1)
• Coconut milk (1)
• Spelt pasta
• HistaFood Organic Herb Salt
• coconut oil
• vegan feta cheese (1)
• coriander
• Thai basil

preparation

• Heat some coconut oil in a wok, finely grate the garlic (1), ginger (1) and turmeric and briefly sauté.
• Then add the chopped vegetables and deglaze with the coconut milk (1).
• If necessary, add a little more water and simmer on a low flame for about 15 minutes under a closed lid.
• Cook the pasta according to the instructions.
• Season everything with organic herb salt , arrange on a plate and refine with vegan feta, fresh 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, pumpkin, beetroot, etc.

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.