Carrot curry with halloumi

This low-histamine curry offers the perfect balance of spicy, sweet, and salty!

This recipe is

• vegetarian
• Suitable for a low-histamine diet
• gluten-free

Preparation time

20 minutes

Ingredients for 2 servings

• 4 carrots
• 1 sweet potato
• 1/4 white cabbage
• Halloumi
• 1 thumb-sized piece of ginger (1)
• 1 turmeric root
• 2 garlic cloves (1)
• 1 white onion
• 1/2 tsp cinnamon
• 1/2 tsp caraway seeds
• 1/2 tsp fennel seeds
• 1 stalk of lemongrass
• 1 handful of cinnamon basil
• coconut oil
• 250ml coconut milk (1)
• 1 tsp salt
• 1 handful of cress

preparation

• Heat some coconut oil in a wok, then add a finely chopped onion (1).
• 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 on a low flame for about 15 minutes under a closed lid.
  
• Season everything with salt and remove the lemongrass stalk.
• Meanwhile, cut the halloumi into small pieces and fry in a pan with coconut oil.
• Then arrange the curry and garnish with fresh cress, some white cabbage and the halloumi.

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, such as salsify, celery, potato, bell pepper, parsnip, etc. Our organic Asian sauce is also an excellent addition to this recipe.

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.