Potato and broccoli curry

This low-histamine curry is perfect for all potato and broccoli fans!

This recipe is

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

Preparation time

15 minutes

Ingredients for 2 servings

• 8 potatoes
• 1 broccoli + leaves
• 1 thumb-sized piece of ginger (1)
• 1/2 tsp turmeric
• 2 tablespoons flaxseed
• HistaFood Organic Herb Salt
• A little coriander
• Some Thai basil
• 1 tbsp coconut oil
• 300 ml water

preparation

• Peel the potatoes, quarter them and cook them with a little salt.
• Meanwhile, grate the ginger (1) and roast it in a wok with coconut oil.
• Deglaze with a little water and steam the broccoli and broccoli leaves in it for 5 minutes.
• When the potatoes are cooked, drain them and add them to the wok.
• Season with flaxseed, turmeric and organic herb salt .
• Arrange everything on a plate and garnish with fresh coriander and Thai basil.

Our HistaFood tip

You can also use coconut milk (1) instead of water.

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.