Mild Vegetable Curry (suitable for a low histamine diet)
A tasty mildly spiced vegetable curry, suitable for those on a low histamine diet. It's vibrant with healthy colourful vegetables and it's vegan too. Serve with brown basmati rice topped with caramelised onions and roasted almonds (if able to eat) for a complete delicious and nutritious meal.
2courgettes (zucchini)halved lengthwise then sliced
2handfulkale leavestough stalks removed and roughly chopped
1tinned coconut milk
1tspturmeric
1handfulcoriander leaves (cilantro) to serve
Instructions
In a large lidded pan, melt the coconut oil over a a medium heat. As soon as it's hot, add the cinnamon stick (if using), fenugreek seeds and curry leaves. Fry until the curry leaves go translucent.
Finely grate in the ginger, followed by the garlic. Stir fry for a few seconds, then add the onion. Turn down the heat to medium low, add the salt then fry the onion for five minutes until translucent.
Turn up the heat to medium and chuck in the carrots. Give them a good stir and leave for five minutes.
Add the potato and sweet potato cubes and stir. Cook for a further five minutes.
Add the courgettes, stir and cook for another five minutes.
Add the kale, followed by the coconut milk and turmeric. Clamp the lid, bring to a boil and simmer gently for about fifteen minutes or until all of the veg is cooked through. Test the carrots and potatoes with a knife. If the knife sinks in with little resistance, they're done.
If the curry is looking too dry or starting to catch on the pan at any point, just add a little water.
Roughly chop the coriander leaves and scatter over the top of the curry. Serve with brown basmati rice topped with fried onions and roasted almonds, if using.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.