glutenfrei

Veggie Thai Curry

This low-histamine veggie Thai curry tastes like vacation! Even the aroma in the kitchen while it's cooking will fill you with anticipation. Try this recipe and enjoy the delicious combination of coconut milk and crisp vegetables.

This recipe is

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

Preparation time

35 minutes

Ingredients for 2 servings

2 carrots
½ pointed cabbage
½ head of broccoli
50 g mushrooms (1)
1 onion (1)
2 cloves of garlic (1)
2 stalks of lemongrass (halve them, remove them afterwards)
2 kaffir lime leaves (add as whole leaves)
½ galangal root (cut into large slices, remove afterwards)
1 tsp spirulina powder
300 ml coconut milk (1)
1 tbsp coconut oil for frying
1 spring onion (decoration)
½ bunch of coriander (decoration)
80 g Basmati rice

preparation

Cook basmati rice according to package instructions.
Peel the carrots and slice them.
Cut the pointed cabbage into thin strips.
Cut the mushrooms (1), the broccoli and the onion (1) into large pieces.
Finely chop the garlic cloves (1).
Sauté all the vegetables in coconut oil until very hot.
Halve the lemongrass and add it.
Cut the galangal root into large slices and add it along with the lime leaves.
Now deglaze the vegetables with coconut milk (1) and stir in the spirulina powder.
Simmer for 5-10 minutes. Remove lime leaves, lemongrass, and galangal root.
Serve the vegetable curry with basmati rice, spring onion (1) and coriander.

Our HistaFood tip

You can replace the vegetables with any other vegetables you tolerate well. For example, zucchini, cauliflower, or bell peppers. Instead of basmati rice, you can also serve it with quinoa. Coriander contains, among other things, valuable bitter compounds. Did you know that our HistaNutri Organic MetaFit also contains coriander?

Our recommendations

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