Vegan Coconut Green Curry
Recipe inspired by: She Can Eat What
- 2 tsp coconut oil (or garlic infused oil if you can tolerate it)
- 1 inch chunk ginger, peeled
- 2 medium potatoes
- 1 broccoli
- 1 zucchini
- 1 cup spinach (omit or replace with string beans for low histamine)
- 240 ml coconut milk, with no added inulin fiber
- 240 ml water
- 1 tsp cumin (omit for low histamine)
- 2 tsp ground turmeric
- 1/2 tsp chilli flakes
- 1/2 tsp lime, juice (omit for low histamine)
- Handful of cashews (omit or replace with pine nuts for low FODMAP)
- Fresh cilantro (optional)
Heat up the coconut oil in a large saucepan on medium heat.
Peel and chop the ginger and add to the pan together with the turmeric and cumin, before stirring and cooking for a few minutes until the ginger is soft.
Meanwhile, peel and cut the potato in 1 inch cubes before adding to the pan and letting sauté for a few minutes. You can add a splash of water or more oil if the spices/potato starts to stick to the bottom of the pan.
Cut broccoli into florets and zucchini into small chunks and add to the pan together with the coconut milk and equivalent amount of water. Cook until the potato cubes are soft (about 15-20 minutes depending on size).
Remove from the heat, add spinach, chili flakes and a squeeze of lime. Give it a stir, garnish with cashews and cilantro. Serve hot.
Tofu or cubed chicken breast can be added to this recipe for additional protein. Just cook these separate in sesame or coconut oil and add them to the broth when cooked.