glutenfrei

Potato curry with cod

This main dish is colorful, versatile, delicious, and brings variety to your kitchen.

This recipe is

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

Preparation time

25 minutes

Ingredients for 2 servings

  • 5 potatoes
  • 2 carrots
  • 1/2 head of broccoli
  • 2 Cod (TK)
  • 1/8 red cabbage
  • Coconut milk (1)
  • 1 thumb-sized piece of ginger (1)
  • 2 cloves of garlic (1)
  • 1 onion (1)
  • 1 turmeric bulb (alternatively 1 teaspoon turmeric powder)
  • 1 stalk of lemongrass
  • 2 spring onions (1)
  • coconut oil
  • Salt
  • Fresh coriander
Potato curry with cod

preparation

  • Peel and quarter the potatoes, and finely chop the carrots and broccoli.
  • Sauté everything together with a finely chopped onion (1) and the finely grated ginger (1), garlic (1) and turmeric, as well as the halved lemongrass stalk in coconut oil.
  • Then deglaze with the coconut milk (1) and simmer for 20 minutes with the lid closed.
  • If necessary, add a little more hot water to keep the sauce nice and creamy.
  • Meanwhile, take the cod out of the freezer, rinse it briefly with a little water, then fry it in a pan with coconut oil.
  • When the curry is cooked, remove the lemongrass, arrange everything and garnish with some red cabbage, coriander and spring onion (1).

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

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