Coconut rice with Asian vegetables

Crisp vegetables, fragrant coconut rice – super delicious and quick to prepare.

This recipe is

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

Preparation time

25 minutes

Ingredients for 2 servings

• 150g Basmati rice
• 1 broccoli
• 1 Pak Choi
• 1 pointed pepper
• 1 onion (1)
• 2 cloves of garlic (1)
• 1 thumb-sized piece of ginger (1)
• 1 can of coconut milk (1)
• 3-4 tbsp HistaFood organic Asian sauce
• Rock salt
• 2 tbsp sesame seeds (1)
• 1 tbsp coconut oil

preparation

• Cook the rice according to the instructions with the coconut milk (1) and a little salt.
• Meanwhile, cut the ginger (1) into thin strips and the garlic (1) and onion (1) into small cubes – and sauté them in a wok with coconut oil.
• Remove the stem from the pak choi and cut the leaves into thin strips.
• Chop the broccoli and bell pepper into small pieces.
• Add the vegetables, deglaze with a little water, and simmer for 10 minutes. Arrange everything on a plate, garnish with sesame seeds, salt, and a little organic Asian sauce , and enjoy.

Our HistaFood tip

For a low-fructose version, simply omit the garlic and onion.

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.