Low Histamine, Anti-Inflammatory Vegan Curry

Vegan anti-inflammatory curry containing nourishing herbs, spices and fibre to support digestive and immune health.

Low Histamine, Anti-Inflammatory Vegan Curry  photo

A simple tasty curry is a nourishing meal at any time of the year.  Packed with anti-inflammatory herbs and spices and gut-friendly fibre, this dish supports digestive and immune health.

Ingredients – serves 2
  • ½ tbsp coconut oil or ghee
  • ½ tspn fenugreek seeds
  • ½ tspn ground cumin
  • ½ tspn ground coriander
  • 1 teaspoon ground turmeric
  • 1 clove garlic
  • 2 cm piece of root ginger, finely chopped
  • 1 onion, diced
  • 2-3 cupped handfuls of chopped mixed vegetables – carrots, sweet potato, courgette, pumpkin/squash, fennel, peas
  • 1 can coconut milk
  • Fresh coriander leaves and flaked almonds for garnish
  1. Melt the coconut oil or ghee in a large pan.
  2. Add the spices, garlic, and ginger and cook for 1 minute.
  3. Add the diced onion, stir well and simmer, being careful not to let it burn (if the fat gets too hot add a few drops of warm water to bring the temperature down).
  4. Once the onion is softened, add the chopped vegetables and coconut milk.
  5. Simmer until cooked.
  6. Serve with brown rice or quinoa.
  7. Garnish with coriander leaves and flaked almonds.